This evening Food & Wine magazine will toast the winners of their 24th(!) annual Best New Chefs award. Every year the editors, along with food writers and restaurant critics, pick 10 promising young chefs from across the country. This year Southern California has one winner: Bryant Ng of the Spice Table in Little Tokyo, cited [...]
S. BonarKoi’s cucumber martiniKoi’s Rockin’ Cucumber martini is the perfect spring cocktail. Somewhat reminiscent of a Pimm’s Cup, it’s made with vodka and sake in place of gin, with lime juice instea
A Bald Eagle ripper with and without a sauerkraut wig; tater tots We don’t delve into the hot dog category too often at EatingLA because, well, our tastes run more to tacos and beer. But finding ourselves in the Valley recently, we couldn’t resist checking out Fab Hot Dogs in Reseda, home to a New [...]
Citrin, Mauis’ new burger king Honolulu Magazine reports the curious case of another one of L.A.’s French chefs in the midst of a new project on island shores, as Josiah Citrin, the chef and owner of Santa Monica’s two Michelin-starred Melisse, has reportedly opened Sure Thing Burger, a casual fast food stand in Lahaina, Maui. [...]
Last week, Palate Food + Wine in Glendale posted a sign on its door that it would be "temporarily closed for reorganization" (a photo of the sign was published on Eater LA). But on Monday came news from chef-owner Octavio Becerra that Palate, a well-received restaurant on a stretch of Glendale's Brand Boulevard otherwise populated [...]
Max JosephsonOur pantries are a mash-up of products with and without BPAThe fight to get bisphenol A (BPA) out of our kitchens took a hit on Friday, when the Food and Drug Administration declin
What's the connection between pattypan squash and the bagel? OK, pretty remote, but it exists. In England, there's a traditional Lenten fruitcake called a simnel, which has both a filling and a frosting of almond paste. Originally, however, the simnel was a "sodden [boiled] bread," cooked by boiling the dough awhile and then baking it, [...]
Andrea RaffinEditor’s note: As many of you have probably noticed, the Weekly is currently searching for a new food critic. This sort of thing takes time. Sometimes a lot of time, right? So in t
Two chefs are giving gefilte fish a makeover this Passover. We decode the aisles of chile paste in a Korean grocery store. Plus, why this year’s Farm Bill matters to you.
Highland Cafe is just a few doors down from Cafe de Leche The former El Chapin market and bakery, which had breakfast, pupusas, tacos, Mexican pastries and burritos, has become Highland Cafe, which will have Handsome Coffee, pastries, breakfast and sandwiches. It looks to be the same owners since the sidewalk tables and pastry case [...]
RSS Feed
Become a Fan
Follow Us