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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.

 

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...

Our Cosmopolitan Table: Authentic, Inspiring, and Better Than Ever

A whirlwind epicurean staycation of this magnitude could only happen in L.A. Read more...

Matinee Idyll: A Relaxed Affair

Fussy dinner parties be damned. Some of life’s most memorable affairs look better in the light of day. Read more...

Kuh & A: On the Cheese Trail in Vermont

Getting to know Patric Kuh, the magazine's restaurant critic. Read more...

Ode to the California Roll, The Gateway Food To Sushi

The California roll is in truth the epitome of a gateway food. Read more...

The New Business Casual

As fine dining sheds formality, casual-eating places like Sqirl, as well as Milo & Olive in Santa Monica and The Sycamore Kitchen on La Brea, are opening with definite views about how to distinguish themselves. Read more...

If You Can’t Stand the Heat


Low-End Theory

 
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