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  • Issue Archive for
  • May 5-11, 2005
  • Vol. 27, No. 24

News

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Film

Music

Restaurants

  • Japanese

    Asanebo. It is a pleasure to pull up a stool to the bar, to ­utter the magic word omakase — “Feed me until I burst!” — and to sit back and wait for the food to arrive. Soft, oily salmon, mounded in a bowl, is garnished with caviar; fillets of...
  • Ask Mr. Gold

    Question: The more cosmically minded of my foodie friends, the ones who used to go on about kambocha tea, fish extracts and raw clumps of hemp seed, have lately been going on about konjac. But even the most direct questioning — and direct questioning isn’t anything you want to attempt...
  • Designer Duck

    The concept of a one-specialty restaurant is well-known in the Chinese San Gabriel Valley: Din Tai Fung for steamed dumplings; Little Sheep for Mongolian hot pot; Dai Ho for spicy beef-noodle soup. If you want soy milk, you go to Yung Ho. If you happen to be in the mood...

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