Eat This Now
Journeymen, the Atwater Village restaurant in the space once occupied by the adored Canelé, is a neighborhood spot that's striving for more — and it's an exciting thing to see. Helmed by chef David Wilcox and general manager Guy Tabibian, who crossed paths at Venice's equally beloved Gjelina and Gjusta, Journeymen is an ambitious concept; the excellent house-made bread, for instance, is a testament to how much care and effort the kitchen can exert. It deservedly gets a lot of attention, served on its own with cultured butter or charred with a caponata-esque eggplant relish with plump golden raisins and crème fraîche–consistency Liwa goat cheese. As for the scene, everyone looks as if they're having a good time, whether tucked into a banquette or gazing out the window at the characters walking by on Glendale. Read our full review.
Photos by Anne Fishbein
A Middle Eastern–tinged eatery from the Madcapra duo. Evan Funke's latest palace of pasta. An ecletic eatery from Umami Burger's creator — with no burgers on the menu. An Indonesian small-plates restaurant. A kinda French kinda Californian mom-and-pop place in Venice. And many, many more. L.A. Weekly samples L.A.'s edible bounty year-round, and here are our favorite new spots from the first half of 2017.
Hundreds of people turned out on Oct. 2 to sample more than 350 pies in KCRW's eighth annual Good Food Pie Contest at UCLA. There were various categories of competition, from savory to meringue to fruit and more. Check out these pictures and get inspired to start some fall baking.
Renee Tracy won Best in Show with a salted cinnamon honey pie, which also took the prize in the cooked custard category. Karla Subero's blueberry pie won Best Crust.
In assorted categories, winners were T.A. Thole's Berries Gone Wild (fruit pie) and sweet potato cornbread (sweet potato); Stephanie Cabral's steak mushroom cheese pie (savory); Kevin Winzer's banana cream dulce de leche with pecan shatter (cream); Mary Quirk's chocolate pecan pie (nut); Karen Uyeda's amaretto cherry with coconut oil crust (vegan); and Yesemia Fernandez's ropa vieja (Cuban).
A pot luck–style dinner at the house of local edible-bug blogger Aly Moore served as an introduction to eating insects for about a dozen people. The menu featured mealworm Massaman curry, smoked cricket avocado toast, cricket powder–infused lentils and dessert-ish cricket-cajeta cookies.
The sautéed tomato hornworm, which spent its life gorging on leaves of the tomato plant, looks exactly like the plump caterpillar from a children's book. But tonight, the typically wiggly grub is quite literally grub, unmoving and shiny with olive oil. I grabbed one, still sizzling, out of the pan, dropped it in my mouth and chewed.
"Not bad," I thought as the worm's chlorophyll-saturated body burst with a bite. If not for the texture, I could have been eating a bean sprout. Or maybe a fried green tomato. Some people even tasted a hint of soft-shell crab or shrimp.
But this was not extreme eating for extreme eating's sake. The private dinner held last week was the first unofficial gathering of L.A.'s contribution to a small but growing international movement of scientists, chefs, farmers, sustainability advocates and food fanatics who see edible insects as a future food, one that Western culture must quickly embrace in order to accommodate the needs of a growing world population.Read the article here.
The clubhouse at the Wilson Harding Municipal Golf Course in Griffith Park is a truly gorgeous setting. Built in 1937 as part of the New Deal’s Work Projects Administration, it's a stunning example of Spanish Colonial Revival architecture with vaulted beam ceilings, tall arched windows and hand-pegged wood floors. The...
Fresh off the opening of ICDC, the new ice cream and doughnut shop next to BLD with treats from pastry chef Mariah Swan, comes even more exciting doughnuts news. Nicole Rucker, former pastry chef at Gjelina and Gjusta Bakery, has taken her talents to popular Fairfax breakfast-burrito-and-coffee emporium, Cofax. And you...