Paying higher wages could threaten Bobak Roshan’s business, already burdened by fees and taxes.
Chef Micah Wexler spent months developing the rye bread recipe in his aim for craftsmanship.
Tonight, right after sundown, chef Simon Elmaleh will discard the Passover matzo, set out fine platters laden with leavened, sugary sweets and welcome friends into his home with cries of terbhou ou tseedou, Arabic for “good luck.”
Looking for more reasons to love L.A.? Just head to your local newsstand (or computer) to browse the latest “Best of L.A.” issue from the always eclectic L.A. Weekly. These are a few of my favorite things… well, eight favorites, from “Best Filipino Fried Chicken” to “Best Little Tokyo Bar” to “Best Japanese Bookstore.” Keep reading…
L.A. is home to countless wacky and whimsical and often nonsensical signs. One of the most unique has to be at Little Tokyo’s LA Chicken, a quick-serve joint specializing in Mexican-Japanese fusion, like the burrito with sushi rice, chicken, avocado, beans, cilantro, and potato salad.
The smells of garlic and tomato often assault my nose when I walk past Pitfire Pizza downtown on 2nd St. But one recent night, change was in the air. The wind carried cumin, coriander, garam masala: the scents of India. India’s cooking, at least. They summoned me to Pitfire’s new neighbor, a restaurant called Badmaash. …
“It’s literally an oasis in one of the most hardcore parts of the city — and no one knows about it.” So wrote Huell Howser in 2007 about The French Garden, an eatery in the industrial side of downtown’s Arts District. But plenty of people know about The French Garden; they’ve sustained this lunch-only, 150-seat bistro for 15 years. And plenty of people are now sorely disappointed. The French Garden closes on Friday.
The spirits of ancient Mexican deities may soon reside in Los Angeles, enticed across the border by chef Rocio Camacho.
When chef Michael Cimarusti opened Providence, the chic and celebrated L.A. seafood restaurant, he put on the menu the very best of the tunas: Bluefin.
Chefs worldwide admire bluefin tuna for its fatty flavor, ruby color and versatility. So do diners — the majority unaware that bluefin is on the verge of extinction. The end could come within 50 years, scientists say.
We all eat for pleasure. Some of us also eat in pursuit of academic knowledge. “Food studies” is a burgeoning field where scholars consider food a potent tool for illuminating a vast range of topics and issues. Among L.A. colleges and universities, you’ll find classes on “Animal Ethics,” “Restaurant Culture,” “Food Politics,” and “Science and Food,” among others. One emphasizes L.A.’s Latino community — professor Sarah Portnoy’s “The Culture of Food in Hispanic Los Angeles” at the University of Southern California. As a class in the Spanish department, students spend ample time developing language skills. (Such as writing blogs in Spanish.) But the culinary twist means they also examine issues related to history, immigration, and cultural values. We spoke with Portnoy, a Houston native, over margaritas at Yxta Cocina Mexicana to hear her take on L.A.’s diverse and fascinating Latino food scene.