Object of Desire: Beurre de Baratte

If you wander into the Grand Central Market on a Friday or Saturday morning, you may run into the Clark Street Bread pop-up, a long, plain table piled high with warm, freshly baked loaves.
Jonathan Gold • Los Angeles Times • October 23, 2014
If you wander into the Grand Central Market on a Friday or Saturday morning, you may run into the Clark Street Bread pop-up, a long, plain table piled high with warm, freshly baked loaves. If you happen to be lucky enough to land a crackly,...
The full article can be read on the Los Angeles Times website.

Related Articles

Review: At Los Balcones in Studio City, modern mestizo Peruvian cooking is a party

Patricia Escárcega • Los Angeles Times • March 13, 2019
The dining room at Los Balcones, a new Peruvian restaurant in Studio City, is a welter of cheerful, cathartic noise — salsa and cumbia rumble over the speakers, the throng of bearded dudes in the next booth gleefully toasts every fresh round of...

Hollywood Director McG Follows Up His Hit A Restaurant With CdM in Corona del Mar

Edwin Goei • OC Weekly • April 11, 2019
Pierce me. Photo by Edwin Goei If director McG hired Central Casting to fill the dining room of CdM, his new restaurant, with extras who resembled stereotypical Newport Beach-types, the result would be exactly what I saw the night of my visit. At...

On the Line: Aron Habiger of The Crosby

Edwin Goei • OC Weekly • September 15, 2009
Aron Habiger is the wunderkind chef behind the scenes at the so-hip-it-hurts hangout The Crosby in Santa Ana. Here are his answers to our survey. 1. Dish that you cook that most represents you. Jerk torta. 2. What was the last meal you had at...

Beneath the Batter

Edwin Goei • OC Weekly • January 31, 2008
LA Weekly's Jonathan Gold once wrote that the chicharron de pollo at Mario's Peruvian Seafood was “something like Peruvian Chicken McNuggets, heavily breaded chunks cooked to resemble fried pigskin, and served with an herbed, citric dipping sauce...

On the Line: Chef Florent Marneau of Marche Moderne

Edwin Goei • OC Weekly • June 24, 2009
He is Florent Marneau, chef and proprietor of Marche Moderne, one of the best French restaurants in the county.  We are food bloggers with a few dumb questions that we've always wanted to know but were afraid to ask.  What do you get when you...