Openaire at the Line Hotel in Koreatown is imperfect but go for the weekend brunch

Grinder, hoagie, hero, sub, torpedo. The name differs based on where you’re eating it. In Los Angeles, to most, it’s an Italian sub. Regardless of what you call it, a split roll stuffed with cured meats and cheese is generally a good idea. Adding...

All About the Bread    Angelo's Italian Deli    Bay Cities    Black Hogg Sandwiches    Claro's Italian Market    Corsica's    Cosa Buona    Eastside Market    E. Stretto    Foggia Italian Market and Deli    Giamela's    Heroic Italian    Pizzana    Rocco's Italian Market    Roma Deli    Santoro's    Uncle Paulie's Deli   

At Nature Pagoda, the crucial moment of your meal is when the super-heated clay pot hits your table, a small bowl of dark sauce balanced on its dome-shaped lid. A server hands you the sauce. A server removes the lid. You dribble the liquid down...

Brian van der Brug / Los Angeles Times Hello again: In honor of our nation’s birthday, this week’s food section is dedicated to beer, which is perhaps what you want to be drinking while you watch Uncle Stu work his way through the fountains,...

Liz Johnson, the chef at the new Echo Park delicatessen Freedman’s, has put in time at Noma, the Michelin two-starred L’Effervescence in Tokyo, and the tiny New York brasserie Mimi. Her three-tiered smoked fish platters at Freedman’s are the...

Sometimes I think that the closest thing I have to a hobby is making spaghetti all’Amatriciana, the queen of the Roman repertoire, a dish that has inspired me to sneak in cured pig cheek from Norcia, bottled tomatoes from the slopes of Vesuvius,...