Alta Adams

To understand Keith Corbin as a chef, and the cooking at Alta Adams he calls “California soul food,” order his oxtails over rice. They arrive wholly undisguised: blocks of butchered appendage, the tailbones in jutting shapes of jigsaw puzzle pieces

Kitchen in Inglewood. A customer sips a cocktail at Alta’s bar. (Mariah Tauger / Los Angeles Times) Alta Adams enters this lineage as a synergist for conversation around the evolving definition and direction of soul food in America. Adrian Miller, author

covetable condiments designed to give you a taste of your favorite restaurants at home. Alta Adams Red Ranch sauce being over fried chicken. (Nicholas Muncy / Alta Adams) Alta Adams Red Ranch, 8 ounces, $16“I made a penne a la vodka using it.” “It was even

good as a salad dressing on a wedge.” On a recent afternoon, chefs Keith Corbin and Daniel Patterson sat at a table inside their West Adams restaurant, Alta Adams, and contemplated the many uses for their new Red Ranch sauce. “Mix it with yogurt for

and wrote the list. This roster of 22 first-timers is presented alphabetically; to see where each restaurant placed in the ranked listing, check out the full 101 guide. Alta Adams (54) Keith Corbin, a native of Watts, calls his cooking “California soul

Alta Adams 5359 W Adams Blvd, Los Angeles    Angler    Apey Kade    The Arther J    Auburn    Birdie G's    Bon Temps    Burritos La Palma    Chaak Kitchen    Dear John's    La Diosa de los Moles    Hasiba    Hayato    Joy    Konbi    Northern Thai Food Club    Nightshade    Pizzana    Playa Amor    Spoon By H 7158 Beverly Blvd, Los Angeles    Taste of Tehran    X'Tiosu Kitchen    Yours Truly   

memoir by Alta Adams chef Keith Corbin about growing up in Watts and finding his passion for cooking. Corbin will join the L.A. Times Book Club on Aug. 23 to discuss the book. —Black Restaurant Week returns to Los Angeles Aug. 19-28 ... and other news of

-air dining options an alphabetized preview. Alta Adams It’s hard to imagine a dinner here without chef and co-owner Keith Corbin’s fried chicken, or oxtails braised with miso and soy, served with rice to catch all the goodness, with a side of punchy

Corbin’s signature dishes at Alta Adams. (Bill Addison / Los Angeles Times) African foodways authority Jessica B. Harris, whose many books include “High on the Hog” and “The Africa Cookbook,” has written in her work about how oxtails consumed on plantations

to express connection to heritage and also creative individualism. At Alta Adams, Keith Corbin simmers his signature oxtails in miso and soy, then lights them up with a garnish of pickled Fresno chile. One of 2020’s saving-grace joys: the Bajan-style

food from establishments including A.O.C., Alta Adams, Evil Cooks, Bavel, Rossoblu, Pizzana, Parks BBQ, Kato, For the Win, Post & Beam (winner of the 2020 Gold Award) and Phenakite (The Times’ 2021 restaurant of the year). Tickets are $175 per person

enjoy your meal in the charming, bustling courtyard. Alta Adams View this post on Instagram A post shared by Alta Adams (@altarestaurant) on Oct 9, 2018 at 7:40pm PDT Keith Corbin’s California-soul kitchen was one of the most celebrated openings of 2018

they’re supporting—on the One More Helping website, but early adopters include: Chef Daniel Patterson and the team at Alta Adams – donating to The Cooking Project Chef Kris Tominaga at Manuela – donating to Restaurant Opportunities Center United Chef

Alta Adams, Daniel Patterson and Keith Corbin’s restaurant in West Adams, have decided to preemptively put additional safety precautions in place, without any positive cases at the restaurant. Alta Adams now has a six-person pod that is committed to not