Best thing I ate: These 50-day dry-aged T-bones are pure artistry

Being a restaurant critic keeps me out of my own kitchen most days. But this is that time of year when I squeeze in a few exceptions. And for me, this usually involves meat. For years, I’ve relied on Irvine Ranch Market for much of what I cook....

Apparently there’s a nationwide meat shortage. Disruptions in the supply chain are forcing grocery stores to ration steaks the same way they’ve been rationing toilet paper. Fortunately there’s a fork in the supply chain where, at least for now,...

It was 3:30 p.m. on a Sunday. The young owner of Poke Etc. had just barely finished his lunch. But his break was short-lived. As new customers came through the door, he chirped, “First time here? Have you tried poke before? Let me give you some...

It was 3:30 p.m. on a Sunday. The young owner of Poke Etc. had just barely finished his lunch. But his break was short-lived. As new customers came through the door, he chirped, “First time here? Have you tried poke before? Let me give you some...

This week, I reviewed Spoon & Pork, where chefs Ray Yaptinchay and Jay Tugas are reinterpreting classic Filipino dishes like pork belly adobo and crispy pata. (Try the extraordinary patita.) After I interviewed the two chefs, they encouraged me to...

United Bread & Pastry