Andrew Froug

If the name of Gjelina's to-go annex, now open three weeks, is simply Gjelina Take Away, then we should expect it to be an absolute reflection of chef Travis Lett's Venice restaurant Gjelina, the only difference being that its food is made to be taken away. Wonder of wonders, GTA......

Ramen knowledge has become one of the most celebrated of food connoisseurships, the best shops prompting legions of advocates into maddeningly long drives into the South Bay. Pho has proliferated even further. Lost in the mix is their cousin sul lung tang. While many Koreans have enjoyed its restorative broth......

"The chef's favorite is the margherita," our server told us. Pressed for pizza recommendations, she offered hers, the guanciale, ricotta and scallion, and his, the tomato, mozzarella and olive oil, unadorned save a few blistered basil leaves. "But isn't that always the case?" we thought. Chefs often treat their pizzas......

It had all started innocently enough. When it's late and the craving for tlayudas hits, La Tehuana is the only truck we trust to griddle our tortilla just the way we like it. But just as we were about to order, cash in hand, a new sign caught the corner......

Tokyo's labyrinth of city streets has always lent itself to marathon drinking sessions. Its best bars are often tucked away in tiny side streets or underneath nondescript office buildings. Simply navigating through the alleyways back towards a train station -- and, eventually, home -- can become a parade of culinary......

Though Americans have a long history of full-on dominations and come-from-behind victories at the Olympics, when it comes to the Bocuse d'Or -- the culinary equivalent of a world championship -- we haven't even sniffed bronze. Fresh off its latest defeat this January, the Bocuse d'Or USA Foundation has announced......