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Belcampo Acknowledges Mislabeled Meat at Its Santa Monica Outpost

Rebekah Brandes • Los Angeles Magazine • May 27, 2021
A high-end eatery in Santa Monica has admitted to masquerading factory-farmed meat as grass-fed and sourced locally from their own sustainable farm. A former employee of Belcampo Restaurant & Butcher Shop on Wilshire Boulevard posted a series of...

Add This New Restaurant to Your List of Reasons to Visit Solvang

Hailey Eber • Los Angeles Magazine • May 27, 2021
In 2019, Lincoln Carson had one of the city’s most acclaimed new restaurants. With its elegant, perfectly executed continental fare and gorgeous desserts, Carson’s Bon Temps made it onto just about every “best of” list. Then COVID-19 hit, and...

Netflix's 'High on the Hog' is essential food TV

Bill Addison • Los Angeles Times • May 26, 2021
The macaroni pie is ready, so steamy and golden you want to reach through the television screen to scoop up a big helping. Historian Leni Sorensen hovers over a kitchen hearth at Monticello, the Virginia plantation built by Thomas Jefferson. She...

Post-COVID, I hit Caesars Palace for a Las Vegas buffet

Jenn Harris • Los Angeles Times • May 26, 2021
You can’t help but stare at the 80-pound American Wagyu steamship, a gargantuan slab of meat with a crackly, glistening crust. The beef clings to what I can only imagine is a dinosaur bone sticking straight out of the top. This is the crown jewel...

A New Rooftop Mexican Spot Conjures the Happy Olden Days—and Good Times to Come

Hailey Eber • Los Angeles Magazine • May 26, 2021
“This almost feels like the Before Times,” my friend says to me as we sip tequila cocktails and dive into an order of guacamole and chips, which tastes, as guacamole almost always does when you’re drinking outdoors, magical. We are sitting on a...

Best thing I ate: These 50-day dry-aged T-bones are pure artistry

Brad A. Johnson • Orange County Register • May 26, 2021
Truly great butchers are few and far between these days. Just because a grocery store has a butcher department doesn’t necessarily mean it has an actual butcher, or a good one. It takes a good one to properly dry-age a rack of ribeyes or T-bones....

Does KFC or McDonald's make the best fast-food chicken sandwich?

Jenn Harris • Los Angeles Times • May 23, 2021
I’ve been closely watching the fast-food fried chicken wars for a couple years now. When Popeyes introduced its chicken sandwich in 2019, it threatened to dethrone Chick-fil-A as the go-to place for fried chicken with pickle chips on a bun. Now,...

How and why we chose our Restaurant of the Year

Bill Addison • Los Angeles Times • May 22, 2021
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...

Review: At Tuk Tuk, it’s all about the Thai fried rice

Brad A. Johnson • Orange County Register • May 20, 2021
Santa Ana’s 4th Street Market is a kaleidoscope of constantly changing flavors. Keeping up with the turnover in the kitchens here is exhausting. One day, a stall serves tacos. The next day, that same stall has transformed into a Vietnamese cafe....

Chefs from Across the City Are Teaming Up to Raise Funds for the AAPI Community

Hailey Eber • Los Angeles Magazine • May 17, 2021
Want to support the AAPI community—and have some great meals? Check out Pop Off L.A., a weeklong event featuring a number of one-time only collabs and special events from some of the city’s most notable chefs and restaurants. Buzzy mobile pizza...