Michael's in Santa Monica still looks like 1979, but it tastes very 2017

Your opinion of Saint Martha, a cramped new bistro in a Koreatown mini-mall, will probably correlate pretty closely with your view on steak and oyster tartare, the default signature dish. The tartare appears on the short menu under the heading...

Imagine a plate at the new Ink.well, a heavy one whose steeply curved lip is high enough to ensure that a haphazardly placed fork balanced on it slides right down into its contents. The plate’s surface is paved with a thin layer of...

It has come to my attention that a few Times readers found my list of the best dishes of 2014 disturbing. Not all of you, it seems, are as delighted as I am to live in a city whose attractions include chicken neck tacos, blood soup and jellied...

I’m not sure what you’ve been doing this month. I’ve been spending most of my evenings at the first edition of Food Bowl, The Times’ month of food events that’s been a welter of special dinners, film screenings, art displays, farmers market...

Your ideas about porchetta may have been formed in the hills east of Rome or at a truck parked in Umbria, or perhaps with the fennel-scented suckling pig they sometimes serve at Sotto, the stuffed roasts in the case at McCall’s Meat & Fish Co. or...