Besha Rodell

To a 9-year-old, $10 is a lot of money. It's five weeks' worth of allowance (if all your chores are done). It's the kind of sum you only come across in one fell swoop occasionally, perhaps tumbling out of a birthday card from great-grandparents, or given as spending money at......

Celebrating this year's Best of L.A. issue -- now out in print and online -- we're counting down, in no particular order, 100 of our favorite dishes. 33: Cauliflower T-Bone at Superba Snack Bar. It's not very often that, at an eatery with a meat-loving menu, the dish that reverberates......

A video was released today in support of Prop 37, the proposition to make the labeling of genetically modified foods a requirement in California. The video features a bunch of celebrities, including Bill Maher, Danny DeVito, Dave Matthews and seven others explaining that "your puny little head would explode" if......

Chefs Feed, the app that launched a little less than a year ago, released version 2.0 today with a bunch of new cities and more social media interaction capabilities. Chefs Feed aims to do much the same thing as our Where the Chefs Eat posts aspire to -- that is,......

Naming a restaurant is a tricky business. In just one or two words, you need to convey so much -- ideally a restaurant name should give prospective diners a snapshot of your ethos and aesthetic. It is the first cultural cue in a complicated social and business exchange. Which is......

Outside Sassafras, the new Hollywood bar that aims to capture the spirit of the South, two men with very different demeanors hover near the door. One stands guarding the door, mustached and bow-tied. The other paces a few steps away, complaining loudly into his cell phone. "They won't let me......

Yesterday in The New York Times, Eric Asimov wrote about the revolutionary step that winery Bonny Doon took five years ago: putting an ingredients list on their label. And how, basically, no one noticed. "Instead, he felt the wind of chilly indifference," Asimov writes of Randall Grahm, Bonny Doon's proprietor......

Exploring the LAPL menu collection is an ongoing project in which we'll take a close look at the menus owned by the Los Angeles Public Library. Read about the project here. Adorning the cover of one of the menus in the Nat Goodwin Cafe folder at the Los Angeles Central......

The Michelin Guide released their New York rankings yesterday, with the usual fanfare and oohhing and aahhing about who got stars, how many they got, and what that means for the cultural validity of the city's dining scene. For Los Angeles, this time of year might sting a little, bringing......

Where the Chefs Eat is an ongoing series in which we ask a local chef to give us his or her favorite dining options. This week, John Sedlar, chef and owner of Rivera and Playa, tells us his favorite spots in L.A. A few weeks back when we spoke to......