No. 71: Chorizo and Quail Egg on Toast at Sol del Sur

Everyone who sat at the counter in front of the steam kettles had questions. “How does it work?” “How much did it cost to install?” Chef Ritter (and that's what he goes by—no other name), partner of his namesake restaurant, is more than happy to...

During the SPAM musubi segment of what I would've expected to be the most innocuous part on the Hawaii episode of Bizarre Foods with Andrew Zimmern, the bald and doughy Travel Channel personality admitted something that threw me in for a loop: He...

Tony Ruiz doesn’t know where he’s going to sleep tonight. Two months ago, the 31-year-old had a steady job as a line cook at the San Francisco Saloon, the long-standing bar and grill on Pico Boulevard, and was renting a room in a home near the...

Noah Blom, who now has two restaurants at Costa Mesa's SOCO, cooks everything with wood—and I do mean everything. The four-layered cakes? Baked in an oven with a crackling fire at the back. The fries? Cooked in a cast-iron pot heated by burning...

Photo by Edwin Goei You walk toward Saigon Supermarket realizing that in the more than two decades you’ve spent eating and shopping in Little Saigon, thinking you’ve explored every nook and cranny, you haven’t been here before. When the sliding...