With all the sugarFISH downtown posts out there in the blogosphere, what else can I add to the conversation? I guess not much, asides from the fact that it was a surely worthy meal to conclude my seven-month vegetarian stint. As such, when their PR invited me for to check out this restaurant for a [...]
Some people disparage A-Frame for just giving you some demented combination of bar foods. Other people love it because, well, it gives you some demented combination of bar food. “If you want incredibly sophisticated food, don’t go to A-Frame. If you want incredibly tasty food in a fun environment, I suggest you check it out,” [...]
Fraiche seems to have struggled regaining its momentum ever since Chef Jason Travi split, something that has to be remedied by the Culver City’s restaurant newest hire. Ben Bailly innovated incredible changes to the menu at Petrossian, where he ended his reign last Friday. Bailly is already in the kitchen here and working on a [...]
Whenever I make the Chinese rice porridge congee, I bring out my white ceramic soy sauce pot for garnishing the rice. I just used it the other day, in fact. I’m always struck by how perfectly this one works. Designed by Masahiro Mori in 1958, it is a classic. You control the flow by closing [...]
Mark your calendars and, I don’t know, camp out in front of those grungy sidewalk newspaper boxes: this Thursday marks the publication of the Weekly’s annual compendium of Los Angeles’ Esse…
• Sara Lee is selling all of its bakery operations to Grupo Bimbo, the biggest food company in Mexico. [USAT] • After oil-eating bacteria started feasting on the Gulf spill, that same oil worked its way up the food chain. [NYT] • Next Stop, Willoughby: Jeshua Garza and Adrian Ocho have relaunched their Southern food [...]
I can see in the dark like a cat, so even when a restaurant is quite dim I can usually make out the menu. But then I’m odd that way. My friends who come with me usually end up trying to hold a candle up to the menu, moving it slowly up and down in [...]
Cupcake shops will probably outlive us all. Enter Lollibakes: little balls on sticks filled with gooey centers of cookie dough, red velvet, lemon and strawberry, then dipped in chocolate…
Suzanne Goin, Caroline Styne, and David Lentz organized what they called a national “dream team” of chefs yesterday at Culver Studios to raise funds for Alex’s Lemonade Stand, a non-profit dedicated to fighting childhood cancer. The event was a grand success, with talent like Chez Panisse, Paul Kahan, Susan Spicer, Jonathan Waxman, and Marc Vetri [...]
Alice Waters at Scripps: Chef, author and local food evangelist Alice Waters will speak about the importance of food quality, the organic tradition and food and justice at Scripps College in Claremont on Tuesday. She will be joined by several other organic advocates, including: Sister Terry Dodge, director of the Crossroads Inc., a counseling organization [...]
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