@besharodell

  • @besharodell
    22 October, 2017

    The greatest improvement in my quality of life over the last few years is the improving quality of clever travel backpacks. I'm obsessed.

  • @besharodell
    21 October, 2017

    @emarvelous That dressssssss.

  • @besharodell
    21 October, 2017

    Hooray!! https://t.co/pK8Z9H6BEa

  • @besharodell
    21 October, 2017

    @hmKuldell No but I reckon it'll be pretty creepy when my blood-soaked body is in here.

  • @besharodell
    21 October, 2017

    Hello this is the foyer of the hotel where I'm staying, please send help. https://t.co/wbF8mSJNRk

    besharodell
MORE

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

  • 17 days ago | Best of L.A.

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

  • 23 days 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...

  • 23 days 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 ...

  • 23 days 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...

  • 23 days 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...

  • 23 days 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 "...

Newsletters

All-access pass to the top stories, events and offers around town.

  • Top Stories
    Send:

Newsletters

All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >