Andrew Froug

In a city where every other new restaurant is a pizza joint, it would be easy to dismiss Pitfire Artisan Pizza as just another ersatz artisan pizzeria. In reality, owners Paul Hibler and David Sanfield have spent the last 14 years building a following, making it the grandfather of LA's......

We all know someone who, when they shop at a farmers market and see the season's first batch of tomatoes/figs/strawberries, they lose all sense of self control and start celebrating amongst the stalls. Imagine this person -- and let's face it, it's probably you -- now surrounded by a sea......

Glistening under soy-glazed skin, slices exposing alternating layers of rosy meat, creamy fat and opaque gelatin, pig's foot at Koreatown's Jangchung-Dong Wong Jokbal arrives to the table on a silver platter, looking like a prop from the feast scene of a Robin Hood movie. One look at the slices tumbling......

Confounded by an inability to make delicious ramen, searching for a shred of insight into a craft that he spent night after night practicing and experimenting with, Takehiro Tsujita did the only thing he hadn't tried before: he climbed into his stock pot and sat inside. "I thought that maybe......

With Congress' recent ground-breaking legislation, baking enthusiasts everywhere now must live with the fear that their lives will never be the same. You guessed it. Due to a bill banning 100 watt light bulbs, Hasbro has now redesigned the Easy Bake Oven, raising the question: Will it still be so......

With the mass exodus of thousands of UCLA graduates from their picturesque Westwood neighborhood -- picturesque if you've always envisioned a neighborhood where you'd search 30 minutes for a parking space before giving up, or if you've dreamed all your life of waking up at 8 a.m. to someone blasting......

Though owner Edgar Poureshagh brings up that his newly opened 3Twenty Wine Lounge in Hollywood is family-owned and operated, it's easy to forget until you place a call at 1 a.m., expecting to leave a message inquiring about the cheese plate. Unbeknownst to you, the number on 3Twenty's Facebook page......

Westsiders live everyday with the sad truth that there's an inverse relationship between proximity and good Chinese food. You can imagine the collective jubilation then, when master beef rollers 101 Noodle Express opened up a miniaturized branch at the Westfield Culver City mall. Open since July 9th, 101 Noodle Express......

In our two part interview with Salt's Cure's Chris Phelps and Zak Walters, we learned that the two chefs will drive all the way to Napa Valley to buy the pigs for their West Hollywood restaurant. These aren't the kind of challenges you expect when you open a restaurant that......

In part one of our interview with chefs Chris Phelps and Zak Walters of West Hollywood's butcher-shop-turned-restaurant Salt's Cure, they explained that wet aging is hocus pocus and that the pigs they buy from Napa Valley live more glamorous lives than we do. In part two, the chefs reminisce about......