Roy Choi and Daniel Patterson try to start a healthful fast-food revolution in Watts with Locol

There are many factors to consider in choosing a Los Angeles Times Restaurant of the Year. An ideal candidate has delicious food – that’s a given – but also a sense of purpose, a place within its community, and the ability to drive the...

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...

L.A. dining culture thrives on plurality. Restaurants in the region’s many rooted immigrant communities cook remarkable foods to please their own populaces. Second-generation chefs graft traditions and innovations in singular ways, often returning...

Last Sunday, in print and online, The Times announced Minh Phan’s new project Phenakite as this year’s Restaurant of the Year. It began as a trial-run pop-up last September at Second Home, a property in Hollywood originally designed by renowned...

Not so long ago, the greatest chefs were defined by their crawfish gratins, truffled soups and elaborate pheasant galantines. At the moment, a chef’s seriousness may well depend on his or her skill in preparing carrots. Daniel Patterson, of San...