The “World's Hottest Chile” Served At Clay Oven in Irvine

Edwin Goei • OC Weekly • August 12, 2014

Remember a few years when the Bhut Jolokia (a.k.a. the Ghost Pepper) was purported to be the hottest chile in the world? Well not so much anymore. It's not even in the top 5 these days. Depending on what you read or who you believe, the current...

The full article can be read on the OC Weekly website.

5 Chicken Parms That’ll Keep You Warm (and Full) This Winter

Danny Palumbo • Los Angeles Magazine • January 21, 2020

In the winter months, few things are as satisfying as chicken parmesan. Warm red sauce, a fried chicken cutlet, and broiler-melted mozzarella cheese are exactly what the body craves in January. What makes a good chicken parm? For starters, the...

NFTs could be the ticket to your next great meal

Jenn Harris • Los Angeles Times • January 19, 2022

Chef Brad Miller and restaurateur Luke Tabit have tested and eaten hundreds of burgers over the past six months. The two friends and former colleagues have experimented with countless varieties of cheese to observe how they melted, tasted numerous...

Here’s What You Need to Know Before You Visit L.A.’s New Cannabis Cafe

Brittany Martin • Los Angeles Magazine • October 1, 2019

The first-ever cannabis cafe is now officially open to the public. Lowell Farms: A Cannabis Cafe offers a new option for consuming cannabis out in the world. For many people, thats an intriguing possibility–but you might have some questions about...

Game of Burgers: Dominion of Diners, First Round!

Edwin Goei • OC Weekly • July 26, 2012

Let's get down to it shall we? My first round has four battles between eight contenders in the division we're calling the Dominion of Diners. We have Pee Wee's versus Red Robin; Memphis versus The Catch; Mick's Karma Bar versus The Rider's Club;...

Where to Get Some of the Best Pizza in L.A.

Brittany Martin • Los Angeles Magazine • February 11, 2020

The love of pizza may be universal–but that doesn’t mean that all pies are created equal. While we’re certainly living in a golden age of pizza-making in L.A., there are still entirely too many disappointing versions out there. We can’t say we’ve...