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Related Stories (5)
Why Peruvian Ceviche Is Better than Mexican Ceviche
Tuesday, June 2, 2015 at 7:50 a.m. by Sarah Bennett
Mexico, mi amor, te amo, I swear. But I need to come clean. I’ve been cheating on you. I ate some ceviche mixto from Peru and fell in love. The pristine white sea bass, the acidic bomb of the leche de tigre, the giant dried corn ker...
5 L.A. Restaurants That Satisfy Your Thirst For Blood
Tuesday, April 30, 2013 at 11 a.m. by Erin Lyall
Pig ears, tails, feet. Tripe, sweetbreads, tongue. Cod sperm, salmon roe, yellowtail collar. (One could go on.) Foodist culture embraces it all. But the life force keeping everything else healthy and tasty and succulent still makes ...
5 Restaurant Picks From Red Medicine's Jordan Kahn
Wednesday, April 24, 2013 at 10:41 a.m. by Besha Rodell
Where The Chefs Eat is an ongoing series in which we ask a local chef to give us his or her favorite dining options. This week, we check in with Red Medicine's chef, Jordan Kahn. Jordan Kahn says he hasn't taken a regular day off si...
96: La Cevicheria's Bloody Clam Ceviche
Tuesday, May 29, 2012 at 11:20 a.m. by Garrett Snyder
Leading up to this year's Best of L.A. issue (due out Oct. 4), we'll be counting down, in no particular order, 100 of our favorite dishes. 96: La Cevicheria's Bloody Clam Ceviche. During the most oppressive days of summer, when the ...