Jessica Ritz

Credit: Photo: Jessica Ritz

Open Today: Delphine, W Hotel Hollywood

Talk of a Hollywood Whole Foods that had people buzzing a few years back eventually fizzled, but ground floor square footage at the brand new W Hollywood at Vine has other food businesses ready for action starting today next to the cleaned up Red Line station entrance......
Morning Glory Confections' sheets of brittle; Credit: Photo: Jessica Ritz

Give a Brittle Bit: Morning Glory Confections

Have you tried pouring gigantic stockpots of hot molten butter and water boiled with sugar and cornstarch onto silicone baking mats, then quickly smoothing it out to form uniform sheets of thin, crunchy, rich sweetness? Needless to say, it's an extremely hot and potentially messy task. Fortunately Max Lesser of......
Fries at Bouchon Bistro

Once Bitten, Twice Fried: Best French Fries in Los Angeles, Part 2

Because we can't get too much of a good thing, here's the second installment of our quest for the city's most outstanding fries. This list (organized alphabetically) includes the pure, the gently garnished, and the heavily adorned in a world that's a vast, exciting terrain of Kennebec vs. Russet, peanut......
law logo2x b

But How's the Food?: Alexis Readinger of Preen Design

UCLA trained architect and designer Alexis Readinger worked for local stars including Kanner Architects, Dodd Mitchell, and Thomas Schoos before branching out on her own with Preen Design. Readinger has since created an eclectic portfolio of hospitality, retail, residential, and commercial projects. She's currently re-envisioning the expansive former Citrus/Meson G/Red......
David Sax gives Los Angeles an excellent deli prognosis.; Credit: Photo credit: Houghton Mifflin Harcourt

Already Saved: David Sax Dishes About L.A. Deli Life

Los Angeles's urban inferiority complex has been seriously challenged in light of recent food news: we are a terrific deli town. Or so claims David Sax, author of Save the Deli, the website and book that just hit stores. Sax will be here next week to discuss all things deli......