There's something special about the walk-up burger stand, that post-WWII staple of American eating that has slowly started to fade from view. There are still zillions of madre-and-padre burger operations around Los Angeles, pressing beef into ageless cast iron griddles, but many of them have opted f ... More >>
Mother's Day is this coming Sunday, and if you haven't gotten that one figured out yet, maybe it's time to start planning. Depending on your age and demographic, a crayoned card could work, or maybe your kid's card and a stiff drink. If you want something a bit more professional, turn the page for a ... More >>
On May 28, the FDA will lift the USDA ban on imported Italian cured pork products. This means we'll finally get to enjoy artisanal salami from parts of Italy like Emilia-Romagna and Piedmonte. Although according to The New York Times, it remains to be seen how much will be made available to us, give ... More >>
At first glance, Banadir Somali Restaurant looks more like Somalian community center than a restaurant. White bars cover the shaded and tinted windows. The main entrance leads to a long hallway with a kitchen off to the left. You have to look around a bit before noticing a door that leads to the din ... More >>
Across the Atlantic, the horse meat scandal continues to rock Europe -- and now it appears that IKEA's Swedish Köttbullar meatballs are the latest ready-made product found to contain horse meat. The Czech State Veterinary Administration alerted the public to traces of horse DNA found in meatballs p ... More >>
Some say that L.A. is having it's pizza moment. Big Al's Halal Pizzeria entered the pizza fray on Saturday, Feb. 2 with a grand opening block party. Although, you might ask,"What exactly is halal pizza?" The second question you may ask is "Why halal pizza and in Maywood of all places?"
Let me preface all of this by saying that I've never been to a Yoshinoya Beef Bowl, and I'm willing to bet that you haven't either. In fact, I don't know anyone who has dined at a Yoshinoya Beef Bowl, and my contacts folder reads like a who's-who of questionable eaters. Yet, inexplicably, those oran ... More >>
Where would you show off an elite variety of beef? Not in some flashy high-end dining spot but in the most beef-centric part of Los Angeles -- Koreatown. There, it's hard to find a place that doesn't serve bulgogi and galbi, and the buzz words are grass-fed, Wagyu, Kobe and Black Angus. That is, un ... More >>
Austrian chef Bernhard Mairinger has brilliantly old-school technique
This week and next, we'll be featuring the holiday food traditions of L.A. chefs. Today, Sotto's Zach Pollack tells us about his relationship with brisket. "Growing up a reformed Jew in West Los Angeles, I developed a relationship with brisket around the same time that I developed a relationship wi ... More >>
Over the past few months, you've watched us catalog our 100 Favorite Dishes. Catalog being a lovely term meaning eating our way across this town, well, even more than usual. And because we thought you might want a better way to access these, we've collected all one hundred into one piece, a menu if ... More >>
Mozza's Scuolo di Pizza dazzles thanks to chef Chad Colby -- and his salumi bar
As you may have noticed, this year's Best Of issue dropped on your doorstep, metaphorically if not actually, yesterday. There are hundreds (yes, hundreds) of listings, of spas and hikes and cocktails and grottos (yes, grottos), so many that you might get lost -- so many that we thought we'd pull ou ... More >>
Having trouble coming up with the perfect Father's Day gift? If a shirt or tie doesn't seem quite appropriate for your dad, you might want to consider something else in a gift box, maybe, say, one-fourth of a cow. Oak Park resident David Johnson and his wife, Nicole, owners of Grand View Pastures, ... More >>
When you crave a fried chicken sandwich and a fast food version just won't hit the spot, you have a few options. Son of a Gun makes one of our favorite upscaled fried chicken sandwiches, as does Canele, though that one is offered only during brunch on the weekends. And if you live on the Westside, ... More >>
Where's the beef? It's at these Los Angeles meat shops, which will most certainly be bustling in preparation for this weekend. We've outlined a few recommandations for what to get a several of the city's most respected butchers -- locally sourced, organic, all that good business -- but we also nam ... More >>
From June 4 through June 10, Andre Guerrero's retrofied pastrami and burger shack in Eagle Rock will host round two of it's popular Burger Week, which features a burger-a-day tribute to some of America's cherished cheeseburgers re-engineered by the bun 'n' patty architects in The Oinkster kitchen. ... More >>
If you've been wondering where all the "organ burgers" have been hiding among the ground beef, turkey and vegan summer grilling options, you're in luck. Novy Ranches recently began selling ground grass-fed organ meat (kidneys, heart and tongue) at the Sunday Brentwood Farmers Market and on its websi ... More >>
For a town whose cultural and culinary landmarks are two hot dogs -- Pink's, for better or worse, and the Dodger Dog, also for better or worse -- the hot dog nonetheless is greatly overshadowed by its other half, the hamburger. And while there may not be as many great hot dogs as there are great ha ... More >>
See Also: A Google map for all 60 of the Korean dishes Jonathan Gold says every Angeleno should know, read "5 Koreatown Restaurants Open 24 Hours: Hangover Soup," learn about "5 Koreatown Beer Joints: Hite Requirement," or just look at more of Anne Fishbein's beautiful Koreatown food photography. I ... More >>
So much can happen between two slices of bread. Practical, portable, difficult to define and nearly impossible to mess up entirely, the sandwich offers a broad canvas for the harried parent or the creative chef. John Montagu (aka the 4th Earl of Sandwich) could never have dreamed of the baroque monu ... More >>
Why should you have to choose between meatballs and sausages on your sub? Or, for that matter, between roast beef and pastrami? Thankfully, at Eastside Market Italian Deli, you don't. Though it has been around for 73 years in the same beige and brown corner building, the deli is a hidden gem tucke ... More >>
At the farmers market, a couple digs through the coolers at the Jimenez Family Farm stall, unearthing plastic-encased cuts of goat, lamb, pork and rabbit. They're shopping for dinner, but looking a little less than confident. "What do you do with this again?" asks the lady, bespectacled, gray-bunned ... More >>
The Ron Swanson food pyramid.Like the character he plays on Parks & Recreation, Nick Offerman is a man with a magnificent mustache. Something of a libertarian, most certainly a contrarian and definitely not a vegetarian, Ron Swanson is the gruff but goofy patriarch who viewers have come to id ... More >>
If yesterday's 30 Days post, pitting Johnnie's Pastrami against The Hat, was the battle of the lowbrow fast-food joints, today it's all about highbrow pastrami. Want to look like a dyed-in-the-wool Angeleno? Next time you visit Langer's, sit down and order the #19 without glancing at the menu. Bett ... More >>
A restaurant renaissance in the Pico-Robertson neighborhood
Guzzle & NoshPico Boulevard has its share of intriguing restaurants, and the "Kosher Corridor," from Beverly Drive on the west to La Cienega on the east, is no exception. Although this neighborhood has long been home to one of the largest Orthodox Jewish populations in the city, for years, ko ... More >>
biteclubeats.comStewart and Estes After Their Big Cochon WinHeritage bacon. Could life get better? It can, particularly if chefs John Stewart and Duskie Estes -- and a really great back story -- are involved. The couple is best known as the chef-proprietors behind Sonoma County's Zazu Restaur ... More >>
Guzzle & NoshMexikosher: ceviche (left), beef & duck carnitas tacos (top right), chicken wings (bottom right). MexiKosher: The name alone inspires skepticism. Open since July along the booming Kosher Corridor, the casual Mexican eatery with the cutesy portmanteau delivers what it promises: t ... More >>
Guzzle & NoshNo more last meal requests for brisket from Texas death row inmates.Texas will stop serving final meals to death row inmates after a state lawmaker complained about an inmate's absurdly large last supper. Lawrence Brewer, who was executed last Wednesday in Huntsville, requested a ... More >>
JgarbeeCreminelli's Latest AssortmentThis time of year, those Farmers Market Santa Rosas and lemon cucumbers get all of the attention. Well deserved, but some of us also have the same veneration for really great picnic meats. Not your average deli-counter glazed ham affairs, but fresh, authen ... More >>
A. FrougChris Phelps and Zak Walters from Salt's Cure If it's manly to love meat, there are no two manlier men in Los Angeles than chefs Chris Phelps and Zak Walters of Salt's Cure. The two opened Salt's Cure to supply local restaurants with specialty products such as house-made bacon and sau ... More >>
Farid ZadiRib Steak or Côte de Boeuf Suggesting a hunk of grilled meat for Father's Day seems predictable. But the weather is perfect just about this time of year and bonding with dad outdoors over an open fire seems like an almost universal pastime. Besides, grilled steak tastes better tha ... More >>
Just as we say perhaps it's about time for publishers to put the idea of an annual summer onslaught of new BBQ books to rest, a grilling guidebook arrives at our doorstep that we actually want to add to our swelling collection of books on everything seared and smoked. Fire It Up by Andrews Sc ... More >>
(c) http://www.westeros.org/2006 WorldCon, Glasgow, Scotland, with haggis in the foreground. Until we read Laura Miller's April 11th New Yorker piece on fantasy, horror and sci-fi writer George RR Martin, we didn't know much about HBO's new Game of Thrones, except that it's an American medie ... More >>
There are few acts so graceless as eating a bacon-wrapped hot dog from Bowers Gourmet Sausages (@BowersSausages). While Los Angeles has no shortage of sausage trucks (Dogzilla, Dogtown Dogs, Germany's Famous Bratwurst, Grindhaus and Let's Be Frank, to name a few), none seem as determined as Bowers t ... More >>
Jeff Wysaski, 29-year old founder of Pleated-Jeans, debuted his Periodic Table of Meat last year. The number of meats in the world is vast. Wysaski's table brings order to the chaos. Creating it took him "a long freaking time." Wysaski also happens to be married to Unicorn Magic Baking Comp ... More >>
courtesy of Flatiron Truck You can't exactly serve farm-to-table food when there's no table involved, so the new Flatiron Truck, which joined the masses of L.A. food trucks on March 5th, has dubbed their cuisine "farm-to-street." The latest endeavor from Chef Timothy Mark Abell, who's worked ... More >>
Flickr/Bakerella These days, every time we walk into a supermarket, pharmacy or even drive past certain intersections of town, we're faced with an explosion of red and pink, well, everything: "Be My Valentine" cards, heart-shaped boxes of chocolate, fake long-stem roses, and endless tins of ... More >>
When we decided to circle back to Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah Krasner this week, we didn't realize that Oprah and her staff of 370 would be simultaneously announcing their week-long vegan cleanse. More maple sugar walnut pie made with a b ... More >>
New Sherman Oaks barbecue joint gets the important things right, Texas-style
D. Gonzalez Samusas at Jasmine Market When it comes to dining in Los Angeles, there are can be paths of predictability. Depending on the craving, there are areas where nearly every other restaurant is a safe bet and others where we should have known better. But then there is fried chicken, ... More >>
Salt's Cure keeps the focus on the meat
CASATacos de Camarones Fritos at CASA. In the first part of our interview with Alex Moreno, CASA's newish chef talked about his attempts to bring updated versions of other taqueria's dishes onto the menu. In part 2, Moreno gives more details, including his spin on classic dishes like birria ( ... More >>
When you start counting your James Beard Awards in round numbers (about a half dozen?), you've long since earned the right for concise cookbook titles. James Peterson's latest, Meat: A Kitchen Education is a primer on how to properly cook bipeds and quadrupeds, albeit those most commonly cons ... More >>
Humans always seem to find a way to grind meat, season it, then mold it into a shape that fits their needs. We've come to love meatballs and meatloaf as comfort foods, even though the names of both would come off a bit foul had we not grown up with them. In truth, they sound like some kind of Gillia ... More >>
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