@besharodell

  • @besharodell
    19 November, 2017

    @carigervin These are mainly opinions. Opinions with which I disagree. Except #2, which IS A GODDAMNED LIE, GRAVY I… https://t.co/SUEZ5GzsYD

  • @besharodell
    18 November, 2017

    RT @damiencave: We went into the detention camp in Manus, and tried to tell the whole island’s story. Nearly 5 years in, Australia has a lo…

  • @besharodell
    17 November, 2017

    Dispatch from the gelato line: "This line sucks, it fucking sucks." "Yeah, but it's gonna be amazing." "No it's not… https://t.co/JWRPlRtk1B

  • @besharodell
    15 November, 2017

    @sjhenrywriter @foxoakland @LAGreekTheatre They really do.

  • @besharodell
    15 November, 2017

    @tricerapops Power and the Passion

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Besha Rodell

Besha Rodell

Besha Rodell — Australian-born, New York-bred, Southern-fried, James Beard Award-winning journalist — was L.A. Weekly's restaurant critic from 2012 to 2017.

Popular Stories

Latest Stories

  • 2 months ago | Best of L.A.

    We counted down the 20 best places to eat and drink in L.A.

  • 2 months ago

    Was there ever any doubt that Esters would be a boon for Santa Monica? When the team behind Rustic Canyon, Milo & Olive, Huckleberry and Cassia turned their attention to creating a neighborhood wine bar, it would have been foolish to bet again...

  • 2 months ago

    Despite the fact that Hollywood Boulevard is a place where many people find themselves stumbling around drunk late at night, until now we would have been hard-pressed to heartily recommend late-night food to help with that drunkenness. But all of ...

  • 2 months ago

    What restaurant makes you feel fabulous and stylish and wonderful just because you were smart enough to walk in the door? Kismet does. The all-day restaurant from chefs Sarah Hymanson and Sara Kramer and restaurateurs Jon Shook and Vinny Dotolo ha...

  • 2 months ago

    Upon its opening in February, Pasadena's Bone Kettle was touted as "a bone-broth concept." This description buried the lede significantly: The far more interesting thing about Bone Kettle is its chef, Erwin Tjahyadi, and his use of Indonesian flav...

  • 2 months ago

    Where to begin? The menu is scrawled in marker on greasy brown paper bags. It's BYOB. It has a phone number and a website, but neither is currently functional. Your server might not remember that he's already taken your order, but he will confer "...

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