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Author Patric Kuh

  • Patric Kuh

    Writer-at-Large/Restaurant Critic

    Kuh, who started his career by cooking in restaurants, is the author of the James Beard award-winning Last Days of Haute Cuisine, a history of the American restaurant business. The magazine’s chief restaurant critic since 2000, he was the recipient of the 2006 James Beard Foundation award for best magazine restaurant critic in America. In 2011, he won the foundation’s Craig Clairborne Distinguished Restaurant Review Award. Kuh has been published in Gourmet, Bon Appetit, and Food & Wine.

 

Spanish Lessons: smoke.oil.salt

The restaurant’s Perfecto Rocher transports diners to the Iberian peninsula Read more...

Beefing Up: Chianina

The Long Beach restaurant rejiggers the steak house recipe Read more...

The 75 Best Restaurants in L.A.

After sampling the better part of Los Angeles’s 20,000 or so bistros, gastropubs, and grand halls of fine dining, the only thing swelling more than our bellies is our pride. This is one tasty town. Here, in ascending order, are our picks for where to dine now Read more...

Why Urasawa Is Not One of L.A.’s 75 Best Restaurants

In defense of leaving the second most expensive restaurant in the country off the list Read more...

The Fixe is in

Maude in Beverly Hills and Orsa & Winston downtown impress with their tasting menus Read more...

Nuevo Wave

Corazón y Miel and Taco María offer exciting takes on Latin cooking Read more...

République

Built into a storied location, Walter Manzke’s new place lives up to expectations Read more...

The Top 10 Best New Restaurants of 2013

Mind-bending Tex-Mex! Perfect Izakaya! Pure-blooded Italian! Lusty vegan (for real)! Whether they’re celebrating what fire can do to meat or what plants can do for your palate, this year’s tastiest arrivals are full of surprises Read more...

Catching Fire: Paiche

Does Ricardo Zarate overreach with the latest in his stable of restaurants? Read more...

Carb Loading at Bucato

Evan Funke honors tradition with some of the city’s finest pasta Read more...

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