@besharodell

  • @besharodell
    21 June, 2018

    @nvisser I wonder if you might look into Boon Luck Farm (same folks who run Boon Cafe, etc) for jicama. I know they… https://t.co/FcfZSHjwST

  • @besharodell
    21 June, 2018

    @nvisser I'm still searching. I have a few leads that I have yet to check out, but nothing so far. Found a decent m… https://t.co/xEnayxdCmI

  • @besharodell
    21 June, 2018

    @EmilyRNunn C'mon over, the water's weird!!

  • @besharodell
    21 June, 2018

    Only in Australia: media job posting for a "livestock editor." It means what you think it means.

  • @besharodell
    21 June, 2018

    The world is gonna understand Melbourne cafe culture if it kills me, dammit. https://t.co/T8QgIhj5nn

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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.

Latest Stories

  • 9 months ago | Best of L.A.

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

  • 9 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...

  • 9 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 ...

  • 9 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...

  • 9 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...

  • 9 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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