Folks

Stories about Folks

Review: The 20 best pizzas still available in Orange County during the coronavirus pandemic

Brad A. Johnson • Orange County Register • April 23, 2020

., Costa Mesa, 949-642-3810, filomenasoc.com Pepperoni pizza at Filomena’s in Costa Mesa (Photo by Brad A. Johnson, Orange County Register/SCNG) Folks The naturally leavened dough here combines the best traits of both Neapolitan and sourdough styles. Get

Fennel sausage pizza at Folks in Costa Mesa (Photo by Brad A. Johnson, Orange County Register/SCNG) Il Dolce The wood-fired nduja pizza is a full-throttled spin on a classic Margherita amped up with nduja, which is a soft, spreadable, almost liquid

2145    Al's New York Cafe    Angelina's    Bello    Brick    Centro Pizzeria    Ciao Pasta    Filomena's    Folks    Il Dolce    Il Palco    North Italia    Parallel Pizzeria    Pirozzi    Pitfire    Pizzeria Sapori    Rance's    Sal's    Terra    TJ's Woodfire Pizza   

Here Are the L.A. Food Folks Nominated for James Beard Awards

Brittany Martin • Los Angeles Magazine • May 4, 2020
It’s a very tough time for the hospitality industry, but today’s announcement of the 2020 James Beard Foundation Awards nominations may offer a glimmer of good news. The nominations honor some beloved local figures–but there is an element of the...

Top 5 pizzas: OC’s Best Places to Eat 2020

Brad A. Johnson • Orange County Register • October 10, 2020

County Register/SCNG) 4. Folks The naturally leavened dough combines the best traits of both Neapolitan and sourdough styles. Focus on the fennel sausage, mozzarella and pecorino with a drizzle of salsa verde. 2937 Bristol St., Costa Mesa, 714-617-4888

, folkshospitality.com Pizza with housemade fennel sausage and salsa verde at Folks in Costa Mesa (Photo by Brad A. Johnson, Orange County Register/SCNG) 5. Rance’s I lived in Chicago for seven years and ate far more than my fair share of stuffed and pan pizzas, and I am

2145    Brick    Parallel Pizza    Folks    Rance's   

'Vibration Cooking' is still prescient at 50

Bill Addison • Los Angeles Times • November 21, 2020

“And when I cook, I never measure or weigh anything. I cook by vibration. I can tell by the look and smell of it. Most of the ingredients in this book are approximate. … Different strokes for different folks. Do your thing your way.” By the second

L.A.’s Servers Say Tipping Is Way Down During the Pandemic

Steven Blum • Los Angeles Magazine • September 17, 2020

Melrose in West Hollywood and in downtown,” he says. “We’re in this weird position where we’re being forced to tell the customer ‘no’ all the time. We’re barking at folks to wear masks. It feels a little draconian. I’m sure that does lead to a reduction in

After Closing in March, Iconic Deli Nate ‘N Al’s Returns for Takeout and Delivery

Merle Ginsberg • Los Angeles Magazine • May 14, 2020

, lunch, or dinner. The deli nearly closed in 2018, but was purchased in 2019 by a consortium of entertainment business folks led by longtime power manager-producer Irving Azoff and wife Shelli Azoff, who also saved classic L.A. restaurant Apple Pan around

Artist Lauren Halsey brings produce to underserved areas

Patricia Escárcega • Los Angeles Times • July 31, 2020

other fledgling community gardens too. "All these programs have to do with community sustainability and helping to advance the lives of folks here, and our nourishment," she said. “We’re going to donate a ton of seedlings and equipment to get things

Tasting Notes: Bon Appétit, food media and the need for change

Bill Addison • Los Angeles Times • June 13, 2020

really care about diversity,” Simley says in the article. “I care about equity and I care about justice. Those are two very, very different things … not just having folks of color at the table but putting them at the head of the table and having their

Critic Brad A. Johnson picks Orange County’s 5 best drinks in 2019

Brad A. Johnson • Orange County Register • December 18, 2019

Drink Bar The bar inside Mess Hall Market is run by the folks from Anepalco. Everything they pour is excellent, especially this gin and tonic made with Broker’s, grapefruit, lime and fresh herbs. 1705 Flight Way, Tustin, 714-941-5418, messhalltustin.com

Best thing I ate: This new pizzeria has a crust that rivals Mozza

Brad A. Johnson • Orange County Register • May 22, 2019

“Would you call this Neapolitan style pizza?” a customer at a nearby table asks the owner. “I wouldn’t call it that,” she says. “It’s our own style.” Folks is a new pizzeria at The Camp in Costa Mesa, occupying the intimate space that used to house

Camp is already a nightmare. This is going to make it worse.  Folks Where: 2937 Bristol St., Costa Mesa When: Lunch and dinner daily Cost: Pizza, $16; spicy relish, $2 Phone: 714-617-4888 Online: folkshospitality.com Newsroom Guidelines News Tips