Bill Addison

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...

Where do so many of us turn for comfort in a time of endless uncertainty? Spaghetti, tomato sauce, molten cheese over crackling pizza crust or fried in bread crumbs, curling cups of pepperoni, grilled vegetables, lemony chicken, tiramisu. Italian...

Last May my colleague Lucas Kwan Peterson wrote a column about a string of 1980s-era Cantonese restaurants that had recently closed in the San Gabriel Valley. The closures included three Monterey Park behemoths — Ocean Star Restaurant, Empress...

Chef Tony    Needle    Pearl River Deli   

Caviar is everywhere, not just gracing high-end restaurant menus as in days past but offered in fun and approachable formats that have drawn the attention of a new crowd of diners. And let’s set the record straight: Caviar isn’t just fish eggs....

Recently I was interviewed by Jay Rayner, the longtime restaurant critic at the Observer in London, about the differences between American and U.K. restaurant criticism. (In a nutshell: He thinks we American critics are an overly serious,...