Noah Galuten

In part one of our interview with Library Bar and 1886 bartender Brady Weise, we talked a lot about alcohol. We discussed the term "craft cocktail," the L.A. bar scene, and a little about the cocktail's history in the United States. In part 2, Weise tells about us how Americans......

We came across Brady Weise about a month ago, while doing some "research" on the Old Fashioned. He was working at Library Bar (at the Hollywood Roosevelt Hotel) and made us a rather good one then went on to impress with his knowledge of American cocktail history. Weise doesn't just......

Marijuana has been in the news a lot this year. Prop 19 brought the legalization debate to the national forefront, even though it never had much of a shot at passing (despite our Governator's well-documented use during his former career as Mr. Universe). If anything, this much national discourse shows......

If you thought this season's UCLA men's basketball team needed more obstacles to overcome (remember the Kansas game?), you're in luck. The Los Angeles Times reports that, after beating Cal Poly San Luis Obispo 72-61 on Saturday night, UCLA freshmen Tyler Lamb and Anthony Stover went out to celebrate in......

After last week's masochistic adventures in Korean Bolognese, we figured we deserved some slightly better noodles this week. So we decided to turn our attentions toward Thai Town, and to take a look at pad see ew -- or as most people in the U.S. call it, "those Thai noodles......

Last week, we brought you the recipe for Craig Thornton's dish, "Wolves in the Snow," his beautifully twisted representation of, "a wolf attack on a plate." This week, we're digging into another part of the chef's recipe collection, in which he puts his own unique spin on the campfire classic,......

Last Thursday, Night + Market, from owner and chef Kris Yenbamroong, debuted on Sunset Boulevard. The space is attached to longstanding Thai restaurant Talésai, where Yenbamroong is also owner and chef. Now, Yenbamroong is essentially running two Thai restaurants side-by-side, but with very different food, atmosphere, and clientele. On one......

While having lunch at Ma Dang Gook Soo the other day -- the small Korean restaurant known for its hand-made noodles -- we noticed, toward the bottom of the menu, spaghetti with meat sauce. It is the only Italian (or really, non-Korean) dish on the menu. Surprisingly, we've noticed this......

If you've been reading our Q&A with Wolvesden chef Craig Thornton (in two parts), you've probably noticed that he's not the sort of person to give us a recipe for, say, eggs Benedict -- that is, unless as some Pollock-esque re-imagining. So it shouldn't surprise you to see that, instead,......

If you read part 1 of our interview with Wolvesden's Craig Thornton, you learned about his difficult childhood, his stint at Bouchon in Las Vegas, and how he developed some of his unique creative flair. For part 2, we continue the conversation, and find out about his time as a......