Email Author Besha Rodell
Let's be honest: It's hard to get behind a purveyor of fancy tacos. This seeming contradiction goes against so many of tacos' sacred truths... More >>
Is there a bread in the world more abused than focaccia? Spongy, leaden, heavily oily versions plague everything from fast-food menus to... More >>
For a city with a 100-mile coast, L.A. has a shocking lack of coastal restaurants. Places where diners might simultaneously eat and gaze at the... More >>
An appearance on Top Chef can do many things for "cheftestants" and their careers. If they stick it out beyond the first one or two... More >>
During the Renaissance, there must have been some curmudgeon who, looking upon another resplendent painting detailing the Crucifixion,... More >>
Some chefs find inspiration in a certain cuisine or culture; for others, a particular class of ingredients stokes creativity. For chef Michael... More >>
Eagle Rock, the mostly residential enclave sandwiched between Glendale and Pasadena, has a lot of neighborhood dining options. There are pizza... More >>
Sherry Yard is large in personality and small in stature. Blond, Brooklyn-born, 5 feet 2 inches tall, Yard is one of the most... More >>
Goldie's is one of those restaurants where even an outsider, having never been to Los Angeles before, could be dropped out of the blue onto its... More >>
The wealthy northwest corner of the Valley has had its share of drama of late, what with the Biebs and his white Ferrari causing a menace and... More >>
On the trend of L.A. chefs opening New England–style seafood joints, my mother is incredulous. "Why would they do that?" she asks. "New... More >>
Behind the glassed-in kitchen at Marugame Monzo, a chef pulls and pounds a 3-foot-wide round of dough. With a long stick, he rolls out the... More >>
"Wanna go to a fancy vegan restaurant with me tonight?" I asked my friend, only to watch as a pained expression flickered across her face. The... More >>
Consider the Bloomin Onion. Two thousand calories. One hundred sixty-one grams of fat. More >>
Ludo Lefebvre doesn't like the music. "What is up with this fucking music?" he mutters to his cooks in his thick French accent. "I don't... More >>
Eating at Paiche, the new Marina del Rey restaurant from Ricardo Zarate, is an exceedingly cheery experience. The entire enterprise is... More >>
It's the type of dish that might make a vegetarian weep: vibrant green, ultra-fresh stalks of late-spring asparagus, topped with a pert,... More >>
Twenty years ago, it would have been hard to imagine that practically every small town in America would one day have an espresso bar. You could... More >>
If acts of extreme eating hold some kind of (unfathomable) appeal for you, here's a meaty proposition I recently tackled in the line of duty:... More >>
American cooking is a thing of brute force: Even at its best it relies on big, bold flavors to seduce us. Traditionally, whole senses go... More >>
It's hard to take seriously, this new wave of "healthy" fast food, these McWraps and Wendy's flatbread sandwiches. It's as if fast food chains... More >>
An entree of turnips and brown rice sounds vaguely like something you'd get for lunch at a very austere, vegan yoga retreat. It does not sound... More >>
You always want the thing you cannot have. This is the only explanation I've been able to come up with for the recent proliferation, here on... More >>
See more of Anne Fishbein's photos from Bar... More >>
See more of Anne Fishbein's photos of... More >>
