Bill Addison

Newsletter: Here's why we stopped italicizing 'foreign' foods

Patricia Escárcega • Los Angeles Times • January 4, 2020
Happy New Year, everyone. Whether you spent the winter holidays making tamales, slow-roasting pernil or learning the fine art of opening Champagne with a sword, I hope you ate well, surrounded by the people you love. My resolution this year is to...

Tasting Notes: This Filipino café is now feeding neighbors in need

Patricia Escárcega • Los Angeles Times • April 25, 2020
My first restaurant review of the year was about Bebot Filipino Soul Food, the sunny counter-service café that opened at the edge of Long Beach’s 4th Street Corridor about six months ago. Bebot is also where I had my first restaurant meal of 2020,...

This cheese shop lost 90% of its business overnight. Now what?

Patricia Escárcega • Los Angeles Times • April 11, 2020
Weddings, birthday parties, baby showers — the coronavirus outbreak has put many of these celebrations on hold. It’s bad news for everyone, including the businesses that provide the food and drink at these special events. Recently I spoke to Sarah...

Should restaurant reviews have star ratings? Our critics face off

Bill Addison, Patricia Escárcega • Los Angeles Times • May 16, 2019
As America’s dining culture has emerged and continuously evolved over the last half-century, so too has its notions around food criticism. One endless debate trails restaurant reviews: Do star ratings have any real worth? Our restaurant critics...

Newsletter: The Iranian date cookie that's a gift to Los Angeles

Bill Addison • Los Angeles Times • November 30, 2019
Fariba Nafissi had been an executive at IKEA in Burbank for almost 20 years when she received one of life’s most jarring wake-up calls. She’d planned a trip to visit Iran, her home country, with her cousin Shahroo, who’d gone ahead a couple of...
ZoZo Baking