Review: At Alta Adams, Keith Corbin’s ‘California soul food’ bridges tradition and innovation

The West Adams community draw, owned by chef-restaurateur Daniel Patterson, helps frame the evolving interpretations of soul food in America.
Bill Addison • Los Angeles Times • March 21, 2019
To understand Keith Corbin as a chef, and the cooking at Alta Adams he calls “California soul food,” order his oxtails over rice. They arrive wholly undisguised: blocks of butchered appendage, the tailbones in jutting shapes of jigsaw puzzle...
The full article can be read on the Los Angeles Times website.

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