Daina Beth Solomon

At first glance, the poster on a bulletin board in Little Tokyo looks like a Japanese woodblock print of the Edo period, 1600-1868. Four stately cranes appear in front of a lake, trees and the sunrise. But wait, is that a Starbucks "Drive Thru" sign in the midst of nature's......

The temperature climbed into the 80s, but that didn't diminish the enthusiasm of about 1,800 people gathered at the rooftop parking lot of the Peterson Auto Museum last Sunday for Gold Standard: the L.A. Weekly's food-sampling bonanza featuring 40 restaurants picked by Jonathan Gold. Even Bludso's BBQ -- where hot......

If you were wondering about the future of L.A.'s "Cocktail Moment," as the L.A. Weekly dubbed it in 2009, restaurants like the newly opened Sadie may offer an indication. Cocktail concoctions from Giovanni Martinez -- not just a bartender but the "Director of Spirits" -- flood the drinks menu. Some......

Angelenos who visit Mexico City inevitably return home on the hunt for certain foods. Squash blossoms. Huaraches. Mollejas. And the mighty pambazo. While the sandwich can be found in various regions, it's especially ubiquitous on the streets of el Distrito Federal. Variations abound, but pambazos are essentially sandwiches stuffed with......

We know this is a prime moment for carnivores, what with the nose-to-tail movement in full swing. But Gordon Ramsay's new restaurant, slated to open at The Grove this summer, may be taking our meat-obsession a little too far. It's called, drumroll please, The Fat Cow. This comes just as......

This LA Weekly flickr pool photo, by Misty O. of nomsnotbombs, was just one of many delectable sights at yesterday's Gold Standard. Although maybe the most colorful. The lychee panna cotta topped with nasturtiums came from Starry Kitchen, one of 40 restaurants invited to participate in the food bonanza at......

Michael Ruhlman: Great Kitchen Tools + a very fun short film. Smithsonian Magazine: How America Became a Food Truck Nation (by Jonathan Gold). Daily Dish: The L.A. Times Food section debuted nearly 50 years ago. (It will fold into a new Saturday section beginning March 10.) New York Times: On......

We use certain events to mark the passage of time. Birthdays. Graduations. Job promotions. Then there are restaurant openings. For some, they're just as meaningful as the time we blew out 16 candles, or tossed a tasseled cap into the air. Especially in our city, where food trends have changed......

You can't replace the feeling of lounging on the couch with a scrunched-up newspaper. But with the web, at least you don't need to worry about getting ink on your hands and bagel. Here's a roundup of some food-related stories from our country's newspapers this week. Lucky for us, it's......