These Small-Batch Bakers Are Achieving Pretzel Perfection

The eyes, at first, don’t quite know where to land or dart next on Birdie G’s placemat-size menu. Dishes splinter into 10 categories — “hors d’oeuvres,” “soup and salad,” “blue plates,” “Texas toasts,” “West Coast seafood,” “classic meats from...

It is probably easier to find a great pork chop in Los Angeles than it has ever been, from the char siu pork chop at Jar to the fennel-crusted chop at Sotto, to the racket-size tomahawks at Chi’Spacca. But the best pork chop in town is the one at...

When ordering the rib-eye burger at Congregation Ale House, don't expect anything massively portioned or customizable. This isn't that kind of burger. It doesn't drip with too much sauce, there is no option for bacon, and it fits snugly inside one...

Whenever a new sausage and beer-hall concept is reviewed, comparisons to LA's Wurstküche—which arguably created the blueprint for all sausage-and-beer joints that followed it in Southern California and beyond—must be made. So let's get it out of...

In the evolutionary time line of pubs, the Pint House sits at a crossroads. Looking behind, it would see the dank neighborhood watering holes from which it sprang, dive bars with no windows, just a door through which the sketchy and unshaven could...