Garrett Snyder has written for L.A. Weekly since 2011 and joined the staff as food editor in 2015. He previously served as an editor at Tasting Table and Los Angeles, and his work has appeared in publications such as the Los Angeles Times, KCRW’s Good Food, Punch, and GQ. He studied film at Loyola Marymount University, with a minor in tiki drinks and cheeseburgers.
11 days ago | Fork Lift
When does Koreatown not feel like Koreatown? When you're sitting near the window at Here's Looking at You, gazing at the towering limestone façade of the Wilshire Colonnade across the street. There's a Morrissey track playing, and a large framed p...
25 days ago | Fork Lift
I can't think of a more unexpectedly great meal this year than what I recently experienced at Kato, a minuscule restaurant in West L.A. that serves only tasting menus. What makes Kato — named after the Green Hornet's masked sidekick, once played b...
1 month ago | Fork Lift
At Aburiya Raku in Las Vegas, finding an empty table before midnight can be difficult. For years, the off-strip izakaya located in the city's small Chinatown district has been a popular late-night haunt for Vegas chefs and other food-world insider...
2 months ago | Best of L.A.
Are you sick of healthy food trends like kale salad and poké? If so, 2016 might be the year for you, a time when Los Angeles is rediscovering its torrid love affair with the wonderful magic that occurs when poultry meets hot oil. That’s not ...
2 months ago | Fork Lift
In 2014, the fast food chain Arby's launched a marketing campaign based on the catchphrase "We have the meats." You might know the commercials: Most feature a baritone narrator and visuals of thick-cut brisket. At a time when other fast food resta...
3 months ago | Fork Lift
For the past week or so, I've had the same dish stuck in my head, spinning over and over like a record on repeat. In Ethiopia, it's called bozena shiro — a lush, silky stew made from ground chickpea flour, clarified butter, a laundry list of fragr...