@besharodell

  • @besharodell
    13 October, 2018

    THAT’S CALLED A SAUSAGE ROLL I WILL FIGHT YOU https://t.co/fp6X0jTWog

  • @besharodell
    10 October, 2018

    @hels All over Australian bars. Aimed at customers (which is awesome in its own right) but I imagine its presence -… https://t.co/OdjzpNqkSj

  • @besharodell
    8 October, 2018

    @hels I think they were expecting everyone to say “you made a movie for us and ABOUT us!!” Instead all the question… https://t.co/1lkcM3gJsQ

  • @besharodell
    8 October, 2018

    @hels One of the most surreal experiences I’ve ever had was a screening and live Q&A with Bradley and Sienna in a t… https://t.co/hCE7Uo6oLr

  • @besharodell
    4 October, 2018

    @hmKuldell That’d be fine I reckon.

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Besha Rodell

Besha Rodell

Besha Rodell — Australian-born, New York-bred, Southern-fried, James Beard Award-winning journalist — was L.A. Weekly's restaurant critic from 2012 to 2017.

Latest Stories

  • 1 year ago | Best of L.A.

    We counted down the 20 best places to eat and drink in L.A.

  • 1 year ago

    Was there ever any doubt that Esters would be a boon for Santa Monica? When the team behind Rustic Canyon, Milo & Olive, Huckleberry and Cassia turned their attention to creating a neighborhood wine bar, it would have been foolish to bet again...

  • 1 year ago

    Despite the fact that Hollywood Boulevard is a place where many people find themselves stumbling around drunk late at night, until now we would have been hard-pressed to heartily recommend late-night food to help with that drunkenness. But all of ...

  • 1 year ago

    What restaurant makes you feel fabulous and stylish and wonderful just because you were smart enough to walk in the door? Kismet does. The all-day restaurant from chefs Sarah Hymanson and Sara Kramer and restaurateurs Jon Shook and Vinny Dotolo ha...

  • 1 year ago

    Upon its opening in February, Pasadena's Bone Kettle was touted as "a bone-broth concept." This description buried the lede significantly: The far more interesting thing about Bone Kettle is its chef, Erwin Tjahyadi, and his use of Indonesian flav...

  • 1 year ago

    Where to begin? The menu is scrawled in marker on greasy brown paper bags. It's BYOB. It has a phone number and a website, but neither is currently functional. Your server might not remember that he's already taken your order, but he will confer "...

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