Brad Japhe


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  • 9 days ago | Interviews

    The celebrated stoner has moved on to a new vice, but still keeps up on the legalization movement.

  • 24 days ago | Alcohol & Spirits

    Cocktail menus have been heating up for quite some time now, fueled by the rise of Ancho Reyes — a Mexican chili liqueur adored by a healthy horde of craft bartenders. As the two-year-old brand readies its newest label for the Los Angeles market a...

  • 1 month ago | L.A. Restaurants

    We all remember that episode of The Simpsons from our childhood. You know the one. Homer has an encounter with a poisonous blowfish at Springfield's hip, new sushi spot and is told he has less than a day to get his affairs in order. Although he ul...

  • 1 month ago | L.A. Restaurants

    If you're in search of a good scare this Halloween, here's a pro tip: save money on that haunted hayride; no need to purchase overpriced movie tickets to fright night at the local cineplex. Just head over to your favorite restaurant, and strike up...

  • 2 months ago

    An eminently versatile spirit, mezcal works itself into some of the city's most inventive cocktails. The other agave distillate of Mexico is unfairly pigeonholed as a smoke monster — in reality, its flavor transcends mere smokiness. Supple s...

  • 3 months ago | Bars

    Literally translating to "bitter" in Italian, the word amaro is as much an adjective as it is a category of liqueur. For years, a vague understanding of the ingredients used to produce it relegated the spirit to little more than a set piece along ...


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