Think back, if you can, to a time before food fusion and "mobile gourmet dining experiences." When late night eating meant a 24-hour Subway, 4 a.m. Thai joint or one of the city's finest taco trucks. Remember the off-white loncheros that have crawled the construction sites throughout Southern Califo ... More >>
If you're one of those people who puts Sriracha on everything, you're not the only one. The Rosemead-produced condiment has been making big headlines these days. Over ten million bottles of the popular chili are made each year and the sauce has become a food-culture mainstay. Remember Sriracha lolli ... More >>
Have you ever tried a vegan Reuben before? It's the kind of sandwich that might encourage a scoff or smirk from the hardened carnivore, but for the past three years it's been one of the most popular items at Locali, the city's first "conscious convenience store" in Los Feliz, which carries a bevy of ... More >>
L.A. Oktoberfest -- October 20-21:
Bust out the lederhosen for this one, because it's likely to get a little crazy. This two-day festival at the Vanguard in Hollywood sounds like a scene from the movie Beerfest: busty Bavarian babes, beer song sing-a-longs, roving accordion players, stein-holding co ... More >>
You can't replace the feeling of lounging on the couch with a scrunched-up newspaper. But with the web, at least you don't need to worry about getting ink on your hands and bagel. Here's a roundup of some food-related stories from our country's newspapers this week. Lucky for us, it's mostly free. F ... More >>
Wonder what would happen if you dipped this in a bowl of pho... From Lollyphile, the good people who brought us absinthe lollys: introducing Sriracha-flavored lollipops. We suppose it was just a matter of time before someone thought of making the famous sauce into a candy.
The sriracha craze has be ... More >>
Barbara HansenA combo tagine with lamb and vegetablesNow you taste it, now you don't. That's what happens to the tagines that come with couscous at Café Livre in Culver City.
The seasonings change as often as executive chef Farid Zadi gets a new idea, usually every week. The other day the b ... More >>
Cabbage is fucking sexy. So says Facebook. The Amateur Gourmet and the Rosati Family Winery in Mendocino concur. It's easy to agree, thus elevating this once lowly, leafy brassica from a dense vegetal bowling ball to a wintertime celebration. Cabbage doesn't unseat the fig from the top of the sex ... More >>
D. SolomonDiners at Baco Mercat's barLocals in downtown's Historic Core this week were quick to sniff out the area's newest lunchtime option, Bäco Mercat. The eatery -- still in its "soft-opening" -- greeted its first customers Tuesday.
"We decided at midnight on Monday that we would ope ... More >>
JGarbeeHomemade Burger Buns Come In All Sizes, TooAs our fearless 30-burgers-in-30-days critic moves on to ice cream, some of us are still thinking about burgers. Because it's suddenly June, which means summer, or so we have been told. And so, we are now calendar-committed to stocking up on c ... More >>
A. ScattergoodSang Yoon outside Lukshon
Sang Yoon is not an easy man to pin down. He moves quickly. He doesn't like interviews, or at least so it's always seemed to us. But when he actually sits down and starts talking, he often doesn't stop. Which is very cool, since he's got a lot of intere ... More >>
Medardo WinklerBirria de Borrego
This birria de borrego, or lamb birria, comes from Test Kitchen Assistant and master of dried chile sauces, Medardo Winkler. His education in birria comes directly from his family, who run birria stands in the Mexican state of Sinaloa. Winkler is also entrusted wi ... More >>
Farid ZadiNew Perfect French Fries
No one knows who invented French fries, although most food experts agree that deep fried potato strips were almost certainly invented in Belgium or France. There is a popular internet meme about a Belgian journalist who allegedly documented the existence of ... More >>
A. Scattergoodthe chorizo-poblano pizzette at Tiara Cafe
In our recent 2-part interview with Fred Eric (Tiara Cafe, Fred 62), Eric discussed the restaurant as art installation, the question of Jeff Koons, and the benefits of fasting for food professionals. Well, for him at least. And a surpri ... More >>
How infuriating is it to prepare all that fabulous food for a coterie of bone-thin, bobble-headed starlets who seem allergic to carbs, to fat, to anything that isn't mixed greens or plain-tart frozen yogurt? We may never know. Chef Suzanne Goin of Lucques is again preparing the menu for this Sunda ... More >>
Sriracha fans, if you measure your favorite condiment's success according to its cookbook credits, your Tabasco moment is finally here. The Sriracha Cookbook: 50 Rooster Sauce Recipes That Pack A Punch by Randy Clemens, released today, is the first cookbook dedicated entirely to the garlicky ... More >>
Guzzle & NoshNever mind the Flying Pink Pig's metaphorical sausage party. Grindhaus will be an actual one. Located in the former Lithium Cafe space in Hollywood, the Grindhaus Sausage Shop is scheduled to soft-open (ahem) next week.
The quartet of owners, two chefs and two restaurant manage ... More >>