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Takeout during the pandemic was a double-edged sword. While some foods are made to take to-go, others suffered in transit. Cold noodle dishes like naengmyeon were a tough sell. Korean barbecue became an impossibility. Fries got cold. Pasta lost...

Look for the large sign that reads “PIZZA GRILL.” The restaurant’s actual name, Sofra Urbana, is barely noticeable in the fine print between “PIZZA” and “GRILL.” The tiny storefront restaurant in Fountain Valley seats only about 16 people inside,...

How do you define the flavors of summertime in Los Angeles? As with any attempt to classify dining in L.A., it’s a trick question: There never needs to be one answer. One day your tastes may run to herb-filled summer rolls, icy paletas and kebabs...

Oh, how I’ve missed mid-week day drinking. And lately I’ve been enjoying the day-drinking scene at Landers in San Clemente. It’s an interesting vibe, quite unlike anything else in OC. It’s located in that old building on the corner where El Camino...

“Please let it be terrible.” When I heard that a new boba tea shop had opened in Costa Mesa in the same overcrowded complex as Kitakata Ramen Ban Nai, that’s the thought that immediately rang through my head: “Please let it be terrible.” It’s not...

Like most other things that are good, Smorgasburg L.A. had to pack it in and endure a long hiatus thanks to the COVID-19 pandemic. On Sunday, July 4, the Brooklyn-transplanted outdoor food market returns to ROW DTLA with a bunch of new vendors,...

From a new plentiful patio in WeHo to bento boxes in Virgil Village, here are some new restaurants to check out this month. Soulmate Summer is here, and there’s a stunning new WeHo spot with a patio that can hold 75 attractive people, plus hours...

If I were constructing my perfect meal from Shiku, the Grand Central Market stall run by Kwang Uh and Mina Park serving Korean comfort foods, I’d start with the Andong-jjimdak — Andong-style soy-braised chicken. The dish is a special and not...

Kwang Uh practices what you might call reverse alchemy on corn: He takes a food that’s gold by nature and transforms it through fermentation and fire into a dense, delicious new compound. The process starts by steeping kernels in the elixir that...

A crop of new Mexican restaurants sprouted during the pandemic like mushrooms after the rain, and crowds of diners are following suit. Some of these places come from familiar names while others offer completely fresh takes. Every single one of...