Beer Belly’s Koreatown Location Will Close This Month

Sun Nong Dan is a specialist in sullungtang, a gentle broth made by boiling beef bones for hours, even days, until the liquid turns a shimmering, pearlescent white that is pretty much the opposite of what French chefs are taught in cooking school....

In the middle of 2018, chef Josiah Citrin was at a crossroads. The lease for Melisse, the Santa Monica tasting-menu institution he had operated for nearly two decades, was ending in 2019. He had earned two Michelin stars and ascended to the top of...

Is it sashimi, or is it art? Photo by Edwin Goei The new restaurant near Knott’s Berry Farm is more than just a Korean barbecue; Kyung Bok Kung is one of the few places (if not the only one) in the county to offer han-jeongsik, a blowout feast...

What is a dumpling? That’s the question I posed to dozens of chefs and other experts over the last year on my quest to understand one of the world’s most beloved, pervasive foods. “Technically, a spring roll is a dumpling," chef Shirley Chung says...

In the last few days — after a months-long shutdown, an abrupt and immediate allowance to reopen their dining rooms and the most significant protests on the streets of Los Angeles in decades — restaurants are beginning to welcome diners inside...