WHY To break the hummus-and-kebab stalemate of most L.A. Middle Eastern places, in a handsome, hardwood-floor bistro setting. Also for the late-night menu, which includes half-price wines. WHAT A farmers’-market sensibility permeates the small and large plates made by Craft alum Micah Wexler: pizza-like flatbreads topped with trendy produce, veal mantee (baby tortellini), quail in [...]
January 24, 2012 | Posted in
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WHY Shear Rock Farm heirloom tomatoes in the summer and greens in the winter, and Sunny Yasuda’s Glassell Park backyard avocados and citrus. WHAT Although technically showcasing growers only (no prepared food to speak of), this 18-year-old city market doesn’t have a lot of soul or variety. Its one long row of stalls doesn’t invite [...]
January 23, 2012 | Posted in
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WHAT Welcome to the cuisine of gluttony, which can be hard to resist, especially when it rolls up to your doorstop smelling of smoky Nueske bacon. Everything on this truck is bacon-based: breakfast burritos, sandwiches, French toast, even the brownies. The signature item is the baco (pronounced bock-oh), a reverse taco with strips of bacon [...]
January 21, 2012 | Posted in
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WHY Better-than-you’d-think cooking in a no-frills café. WHAT Owner Robert Humphreys brings his classical training (at Patina and elsewhere) to his funky, everyday café, and the result is a gift for East Pasadenans. There’s good coffee in the morning, worthwhile and affordable wines and beers at night, and one of the best burgers in Pasadena. [...]
January 20, 2012 | Posted in
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WHY A newly revamped menu inspired by pre-Columbian Mexican cooking. WHAT La Huasteca has long been Plaza Mexico’s grand stage: sylvan murals, wrought-iron chandeliers, a fully stocked bar. But with a reinvigoration by chef Rocio Camacho (formerly of Moles la Tia), it is charting a new course, one that celebrates ingredients and techniques native to [...]
January 15, 2012 | Posted in
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WHY One of the wealthiest zip codes gets its small-town mojo on with annual pie and chili cook-offs. WHAT This midsize market has easy-breezy street parking, a good selection of organic vendors, and a Persian New Year celebration. A-list growers include Harry’s Berries, McGrath Farm, Weiser Family Farms and Honey Crisp, which has exquisitely ripe [...]
January 14, 2012 | Posted in
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WHY Serious dogs served on grilled King’s Hawaiian bread. WHAT These are solid, substantial hot dogs, often topped with bacon and/or chili. Skip the heavy, bland El Mariachi, but consider the BLAST dog, with bacon, lettuce, avocado, tomato and serrano chili, and by all means try the tater tots. The addition of a beer garden [...]
January 12, 2012 | Posted in
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WHY We’re delighted to see serious schools for home cooks popping up once again all over the county.; WHAT A ‘culinary event company,’ Simple Gourmet is really a cooking school plus. In addition to quality avocational classes, it offers kids’ cooking camps, team-building events, private cooking parties, and catering. 443-A S. Pacific Coast Hwy., Redondo [...]
January 11, 2012 | Posted in
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WHY House-baked pastries, good sandwiches, Intelligentsia coffee, Lupicia teas and tomb-like quiet for working. WHAT With a no-talking upstairs study area and a quiet downstairs lounge, plus a leafy patio with plenty of shade umbrellas and no restriction on chatting, Bricks & Scones appeals to serious students and screenwriters as well as ladies who lunch [...]
January 9, 2012 | Posted in
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WHY Because there’s more to Korean food than barbecue. WHAT Mimicking a Korean tavern with its charming faux country-style décor, Kobawoo serves dishes that best accompany frosty beers or soju. Its tremendous lineup of savory pancakes includes a pizza-size, seafood-stuffed one called haemul pajun. A color-drenched salad of clear acorn noodles, jangban gooksoo, comes tossed [...]
January 7, 2012 | Posted in
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