WHY Yountville foodie elegance in Brentwood. WHAT Freshness is a fetish here, whether it’s braised sunchokes or perfectly cut shoestring fries from Weiser Farms potatoes. Jeffrey Cerciello, former culinary director of Thomas Keller’s casual dining division, has created an upscale larder featuring dishes (salmon rillettes, poached chicken salad) made with the best local produce alongside [...]
January 4, 2012 | 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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You’ve been so very good this year…not to mention this season. Stay at the top of Santa’s “Nice” list while giving YOURSELF some holiday cheer by participating in the 3rd Annual SANTA Monica Pub Crawl, which benefits the Westside Food Bank and kicks off at 5:00 p.m. this Saturday, December 17th. Don your fave holiday [...]
December 12, 2011 | Posted in
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WHY You wish you were in Paris but you’re settling for Venice. WHAT This indoor/outdoor café and market on south Abbot Kinney has catered to homesick ex-pats since 1993. You may be the only English speaker in line waiting to order French comfort food: omelets with a green salad;le cheval (fried egg atop ham and [...]
November 11, 2011 | Posted in
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WHY To sit in front of a row of siphons, sip coffee and talk to the owner about the body, flavor and other qualities of every coffee he offers. Try the latte flavored with crushed almonds. WHAT Why would a coffeehouse not open until 10 a.m.? Owner Ray Sato says because in the early morning, [...]
October 28, 2011 | Posted in
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WHY The same excellent, expensive rustic-elegant food as at neighboring Gjelina, ready to take out in ten minutes. WHAT It can take six weeks to score a dinner reservation at Venice’s hottest restaurant, Gjelina, but now with GTA (Gjelina Take Away) next door, you can take the food back to work or home or even [...]
October 28, 2011 | Posted in
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WHY Luxe breakfast and lunch on the beach. WHAT Is $17 too much to pay for bacon ‘n eggs? Not with a setting like this—a white-washed California dream of a café at sand level in this beachfront hotel, with windows open to the ocean air and the cyclists a few feet away on the bike [...]
October 28, 2011 | Posted in
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WHY Fruit flavors that taste like they were just plucked from the earth and rushed straight to the mixer. WHAT Of the 8 billion gelaterias in Italy, Grom differentiates itself by an obsessiveness with ingredients—it doesn’t use any old pistachios, for instance, it uses Syrian pistachios. Its dark chocolate is the darkest in town, and [...]
October 28, 2011 | Posted in
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WHY Quality cooking schools are like independent bookstores—distinctive and passionate about their mission. WHAT The focus is still on desserts, but savory classes, a pro series and team-building workshops are now offered at Clémence Gossett and Hadley Hughes’s trendy-looking space on the new third-floor food court at Santa Monica Place. WHO Amateur and aspirational bakers. [...]
October 28, 2011 | Posted in
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WHY For the chance to take home amazing edibles both decadent and divine—or eat them on the spot. WHAT More like Harrod’s food hall or Eataly NYC than the familiar food court, this collection of shops will put your appetite on sensory overload: Primi al Mercato (from Piero Selvaggio of Valentino) offers fresh pastas in [...]
October 28, 2011 | Posted in
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