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Best thing I ate: This sausage is the missing link to most charcuterie plates

Brad A. Johnson • Orange County Register • March 31, 2021
Charcuterie plates on restaurant menus in Orange County number in the dozens, possibly hundreds. Loaded mostly with hams from Spain and salami from Italy, many are satisfying. Some are great. The one thing that’s always missing, though, and what...

3 New Restaurants to Try in April

Hailey Eber • Los Angeles Magazine • March 30, 2021
From Basque cuisine in Pasadena to a Brazilian-Italian mashup in Los Feliz, here are some new spots to check out this month. Saso This long-anticipated Basque restaurant has at last opened its doors, bringing croquettes, jamon iberico, and an...

Hibachi Trucks Are Taking a Retro Dinner Trend on the Road

Josh Lurie • Los Angeles Magazine • March 29, 2021
Many people probably know Benihana, the iconic Japanese-style hibachi restaurant that debuted in 1964 where chefs grill proteins on a teppanyaki (steel griddle) and put on a show. Benihana counts beating heart-shaped fried rice, an onion volcano,...

How the Los Dorados L.A. food trailer makes flautas

Jenn Harris • Los Angeles Times • March 28, 2021
For Steven Orozco Torres, owner of Los Dorados L.A., it was love at first bite. After tasting his father-in-law’s tacos dorados at a family party, he knew he wanted to make them himself. “He was making these flautas in a big charola and I said,...

12 stellar places for springtime takeout and outdoor dining

Bill Addison • Los Angeles Times • March 26, 2021
Just over a year after the COVID crisis disrupted the restaurant industry, tangible signs of hope are appearing. On March 1, residents of Los Angeles County designated in tier 1B were prioritized for coronavirus vaccinations. The group includes...

In Time for Passover, a Matzo Taste Test

Heather Platt • Los Angeles Magazine • March 26, 2021
We enlisted local chefs to suffer through a matzo taste test and decree which flatbreads deserve to be at the top of the flour-power rankings—and which brand is last but not yeast. The Chefs Jeremy Fox brings fine-dining acumen to Eastern European...

Review: How to gain 5 pounds in a week (hint: lots of pie)

Brad A. Johnson • Orange County Register • March 25, 2021
“Something smells good. Are you baking again?” my partner asks. The kitchen has begun to smell like homemade peach and raspberry pie. “Yes,” I say, glancing at the kitchen counter, which is immaculately clean. I unwrapped a frozen pie and turned...

Which L.A. restaurants make the best fried fish sandwiches?

Jenn Harris • Los Angeles Times • March 24, 2021
Sometimes, it feels as if the forces of the universe are conspiring to create a food of the moment. That food, at this moment, is the fried fish sandwich. We seem to have emerged from the Fried Chicken Sandwich ecosphere only to enter an era of...

Yelper brings #Asianhate to Long Beach restaurant owner

Jenn Harris • Los Angeles Times • March 24, 2021
On Friday night, in the middle of a dinner rush, restaurant owner Diana Vu McDonough says a woman with two children walked into her Long Beach restaurant and asked for popcorn chicken. McDonough, who runs Lacquered restaurant with her husband,...

Best thing I drank: A week’s worth of cocktails to-go, including a purple drank

Brad A. Johnson • Orange County Register • March 24, 2021
Nobody knows how long we’ll be able to continue buying ready-made restaurant cocktails to-go. The state suspended the law that normally prohibits the sale of alcoholic beverages to-go at the beginning of the pandemic, and authorities have said all...