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Author Archive

Mexikosher’s New Habanero Paleta Even Made Its Chef Cry

Tanube catches a hot lick MexiKosher chef Katsuji Tanabe has a new mango-habanero paleta up his sleeves, served only through the month of September at $2.50 a pop. The thing is so hot that even the Mexican chef has trouble handling it, as you can see above. Tanabe, who prefaces, “I’m Mexican and I grew [...]


The MILF Diet: A New Cookbook That Makes Life Pretty Much Unbearable

When a book arrives on your desk titled The MILF Diet, it’s hard to imagine how anything could be much worse than the title itself. But it does get worse. Way, way worse. It begins as soon as t… Continue reading “The MILF Diet: A New Cookbook That Makes Life Pretty Much Unbearable” > Read [...]


Souplantation Gets Lost in Los Angeles

Souplantation Souplantation is giving up and asking locals on Facebook whether the new store it’s opening next week is actually going to be located in Los Feliz, Glendale, or Atwater Village. We’d love to make fun of the chain for this, really just for being Souplantation and all. But it’s tricky finding any L.A. transplant [...]


Multistate Listeria Outbreak Triggers Cheese Recall

Forever Cheese Inc. is recalling all ricotta salata Frescolina brand cheese due to possible Listeria monocytogenes contamination, the U.S. Food and Drug Administration reports. The cheese, impor… Continue reading “Multistate Listeria Outbreak Triggers Cheese Recall” > Read the full post on Squid Ink


Jonathan Gold Is "Happy Enough" at The Parish

The Parish’s Époisses burger Gingerly stepping into the “No Substitutions” policies held dear by chefs like of John “Piccaso” Shook, Sang “Ketchup Kvetcher” Yoon, and Kazunomi Naz-awa that most diners without acute chef-sympathies find pretentious or plain ire-inducing, Jonathan Gold declares Casey Lane “the dark prince of ‘No Substitutions Nor Modifications.’” He proceeds to lose [...]


Wine Whine: Are Restaurants Jacking Up Wine Prices?

In recent months, I’ve noticed a disturbing trend: The base price for a bottle of wine at the low end of a wine list in many restaurants has risen from around $30 to around $40. While $30-35 used… Continue reading “Wine Whine: Are Restaurants Jacking Up Wine Prices?” > Read the full post on Squid [...]


Sous Vide Short Ribs

Dining date: 7/6/12 Sous vide cooking seems to have a countless number of possible applications, but I think it has the most profound effect on things that need to cooked for extended periods of time. Sure, it can produce a perfect medium-rare steak, but a grill/stovetop/oven can do a pretty good job too. For tougher [...]


Cookbook Of The Week: Japanese Farm Food Is Even Better Than Sushi Rice + A Recipe For Sesame-Miso Dressing

What happens when a California girl goes to Japan on a post-college, year-long sushi sabbatical? If you’re Nancy Singleton Hachisu, author of the gorgeous new cookbook Japanese Farm Food, you me… Continue reading “Cookbook Of The Week: Japanese Farm Food Is Even Better Than Sushi Rice + A Recipe For Sesame-Miso Dressing” > Read the [...]


The Secret Life of Lobsters; Finger Limes; Perfect Potato Chips

The secret life of lobsters is filled with soap opera worthy tales of sex and violence. Jonathan Gold finds his platonic ideal of a potato chip.


How about some tuna beer? L.A. Beer Week skeds sudsy, prickly fun

Not tuna fish, yuck! (Although there is a smoked salmon beer in Israel.) No, tuna means prickly pear in Spanish, and it’s the theme ingredient of this year’s L.A. Beer Week — which is actually 11 days long, since there are so many beer events to fit in. Eagle Rock Brewery has brewed up the [...]


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