WHY Perhaps the most beautifully executed Salvadoran food in the city. WHAT The rich golden paint on this corner restaurant on a shabby stretch of Beverly lets you know that the place has ambitions, and boy, does it achieve its ambitions. Inside the even-more-colorful dining room, happy regulars attack plates of expertly made pupusas (try [...]
February 20, 2012 | Posted in
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WHY It’s a special occasion. Or your boss is paying. Or you’re coming before 7 p.m. for the light $24 three-course meal, great for pre-theater. WHAT Glide through the Ritz-Carlton lobby, ascend 24 floors heavenward, make your way through the hubbub of the lounge and prepare to enjoy some of the best food ever served [...]
February 15, 2012 | Posted in
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WHY The best Mexican food in the Valley—with margaritas, to boot. WHAT Chef Jimmy Shaw of the original Lotería Grill in the Farmers Market and its successful spinoff in Hollywood now rules the second floor of the strip mall at Ventura and Laurel Canyon. In an airy space decorated with blowups of vintage lotería cards, [...]
February 8, 2012 | Posted in
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WHY Bacon in your salad, bacon for your main course, bacon in your dessert. WHAT L.A.’s foodie sensation is a bare-bones room crammed with people who aren’t even mad that they had to wait 45 minutes… with a reservation. It helps that the staff is remarkably kind, but really it’s because who can stay mad [...]
February 4, 2012 | Posted in
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WHY Excellent produce from McGrath’s and Kenter Canyon Farms, among many others, as well as wonderful eggs and free-range chickens from Healthy Family Farms, a good fish vendor, a few bakers and a great source for naturally raised bison. Switch from beef burgers to bison burgers—you won’t be sorry. WHAT One of the finest markets [...]
February 4, 2012 | Posted in
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WHY The kitchen knows when to take a fish off the grill and how to bring out the best in each dish—without overcomplicating it. The setting and the food combine to make this the perfect California restaurant. WHAT This lively (i.e. noisy) Abbot Kinney hot spot has a ’70s open-air Big Sur vibe but a [...]
February 1, 2012 | Posted in
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WHY A former textile factory transformed into a warehouse of authentic Italian cooking. WHAT Owner Antonio Pellini originally intended for Eatalian to be just a production facility for cheeses, gelati and baked goods. But the airy, industrial space is so big that a dining room was an easy addition. The restaurant veteran (he ran five [...]
January 2, 2012 | Posted in
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WHY All things good and local are found at this modestly sized temple to tempting baked goods, bursting-with-flavor vegetables and ever-changing menus. WHAT The quintessential Silver Lake café turns out some of the area’s best home-style,locally sourced cooking, from the pork belly sandwich to superb daily quiches, many involving produce from nearby backyard farmers. At [...]
December 22, 2011 | Posted in
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WHY Kala jeera (black cumin) and French four spice, and knowledgeable staffers who can tell you what to do with them. WHAT This Wisconsin-based chain is the Grand Cru of spice shops. At both the newer Santa Monica branch and in Torrance, you’ll find a dizzying selection of chile powder, cinnamon and pepper blends. The [...]
December 21, 2011 | Posted in
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WHY Four words: Blum’s Coffee Crunch Cake. WHAT Luxurious truffles, chocolate-dipped toffee squares, square, tiered wedding cakes clad in candied rose petals, exquisite petits fours and house-made preserves are artfully arranged in the front of this commercial-kitchen space, which offers, in the See’s tradition, a silver sample tray to welcome visitors. For many Angelenos, the [...]
December 14, 2011 | Posted in
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