The Pantry

with a bottle (better value!) and can be picked up at from the restaurant parking lot. Pantry provisions like milk and eggs, along with the restaurant’s acclaimed mushroom French onion soup, are also available, as are tons of interesting wines by the

Already low on essential provisions like vegetables, milk, and wine? Head to Bar Restaurant, the “neo-bistro”  from restaurateur Jeff Ellermeyer, chef Douglas Rankin (who worked for Ludo Lefebvre for years), and manager and beverage director Pierluc

Source in Buena Park is Il Palco, a Italian restaurant with Korean influences. Pasta and meat entrees are now served with pizza coming later. 980 Beach Blvd, Ste H-304, Buena Park, CA 90804 Lucky’s Thai Pantry has opened in Orange. The usual menagerie of

OC Weekly Archives The space that the original Brodard used to occupy is now Oc & Lau 2, the second location of the popular snail and hot pot restaurant. 9892 Westminster Blvd, Unit R, Garden Grove, CA 92844 The latest restaurant to open at The

. — If your canine companion needs a treat during quarantine, Amy Scattergood shares chefs’ recipes for dog biscuits — that taste good to humans too. — Overdid it on the quarantine canned meats? Garrett Snyder powers through his pantry with tuna

This week The Times published my roundup of places to order takeout for a splurge — for a birthday, anniversary or any other special occasion (including a difficult day) that might show up on the calendar in these unnerving times. Most of the

Erjingtiao chiles, Sichuan peppers and a variety of mushrooms. She believes the success of Fly by Jing, a brand that now includes two sauces, a spice mix and other pantry items, has helped fuel the recent chile sauce craze. Advertisement Los Angeles chef

communities. The Matticks made their sauce, called Addy sauce, specifically to contribute to the box. They used ingredients they already had in their pantry, such as fermented black bean, Korean chile flakes and a Thai spice blend called prik larb muang. For

Photo by Edwin Goei Just as most people, I always have a jar of marinara and a box of spaghetti in my pantry. The brand I happen to have in stock at the moment is Barilla. It’s not always the case, but my point is that I’m never more than 15 minutes

, the company is riding on the name recognition it has carefully built in the U.S. It’s betting that those very same Barilla commercials that convinced me to buy Barilla for my pantry is going to make me want to go to its restaurant. And it’s pretty

molasses and a pantry-ful of spices, vacillates brightly between sweet and sour. If you have a thing for falafel in general, you’ll want the falafel veggie manakeesh, the flatbread smeared thickly with a richly spiced chickpea spread and sprinkled with

Mo Alam, owner of the Forn Al Hara restaurant and bakery in Anaheim, has a conspicuous talent for hospitality. He’s known to greet most customers by name (“I’ve been here 16 years,” he explains. “Everybody knows me and I know almost everyone”) and

-assimilated into the American pantry, such as croissants—big, crusty, flaky ones substantial enough for sandwiches and gleaming with an egg-wash shine. Every once in a while, someone comes out from the kitchen to top off a mountain piled up in one corner of

Have you ever heard of a Tropézienne? It's the missing link between sandwich and dessert. On first glance, it looks like a flat, unfrosted birthday cake served in wedges, but it also resembles a big, sweet-toothed version of a muffaletta, as if

The main plan for this restaurant was to transport people,” says Max Boonthanakit, of the new Arts District bistro, Camphor, that he opened with Michelin-starred chef Lijo George. “Bistro” is an understatement, given the restaurant’s stunning

minimalist interior and exquisitely prepared dishes, though Camphor is, at its core, a French bistro, however lofty and futuristic, where plump oysters are served in a bath of amaretto mignonette and the beef tartare comes with a side of tempura-fried herbs

domain of chef Jesse Barber, who ran the kitchen at the nearby Venice restaurant Barnyard and cooked at the Tasting Kitchen before that — two vaguely Northern Italian restaurants where the food can seem like a random stroll through a pantry until you

If you were going to design a restaurant representing the new Venice Beach, the one where postmodern mansions crowd next to crumbling apartment blocks, and the narrow alleys sometimes resemble the streets near the Rialto, you might well come up with

“My heart was bursting when I came here—it just felt right,” says Linda Sivrican of Sesame L.A. (936 N. Hill St.), her new pan-Asian market in Chinatown’s Central Plaza. The neighborhood is a nostalgic place for Sivrican, who was born in Vietnam and

grew up in Upland, California. As a child, she used to spend weekends shopping and eating in Chinatown with her family. As a young adult, she studied at the nearby Institute for Art and Olfaction and went on to work as a perfumer, opening her own shop