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Earlier this week I was contacted by a journalist friend working on a story about restaurant criticism in the COVID era. She asked how I plan to approach writing about restaurants when restrictions on indoor dining have been lifted and things have...

When the pandemic thwarted his plans to open his own restaurant, Josh Buckwald, the former sous chef at Rossoblu, pivoted. The result is Orso, an operation that brings soul to the ghost-kitchen concept with next-level pasta kits Buckwald delivers...

From French bistros to fried-chicken joints, a look at the new restaurants chowhounds will be chattering about this autumn. Bicyclette Bistro République’s Walter and Margarita Manzke expand westward with a neighborhood French restaurant sure to be...

It’s impossible to report on our dining culture right now without feeling pulled down by the waves of closures — the neighborhood institutions, the year-old megawatts, the restaurants of every kind forced to close during a pandemic, having never...

Opening a café in the middle of a pandemic might seem ill advised from a business perspective, but for the new Liberation Coffee House, located inside the Los Angeles LGBT Center, taking on that challenge is part of the mission. “We felt it was...

The only bad donut is a stale donut. First and foremost, it’s important to understand the one universal rule of good donut hunting: You’ve gotta get up early if you want the best donuts because the people who make these things, for some odd...

Evan Funke, the chef behind Felix Italian restaurant in Venice, will open Fingers Crossed pizzeria in Hollywood on Saturday. The restaurant is located in an outdoor space adjacent to the Dream Hollywood hotel. Funke will run the restaurant with...

A new restaurant wants to expand Angelenos’ ideas of Mexican food and culture. Tamales Elena y Antojitos, which opened in Bell Gardens in July, specializes in food from the region of Guerrero, and is being hailed as the city’s first Afro-Mexican...

One wild thing about signing a book deal is that after the writing and editing and designing have been completed, an author can never quite predict what the cultural climate will be when a publisher finally releases a book into the world. Lisa...

[Editor’s note: This is an expanded, updated version of a story that first appeared in our weekly Tasting Notes newsletter.] A year ago in Beirut I was sitting snug among friends and strangers at the communal table at Tawlet, a sun-filled...