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Tag: January 2013
Near Stoney Point the sediment from the San Gabriels washed down an ancient river, congealed into sandstone at the Pacific, and was thrust up by earthquakes.
It’s been a year for appreciating the simple things: the magical properties of wood-fueled flame, the expert Glide of a knife through a morsel of fish, and the virtues of impeccable ingredients in devoted hands. We salute the city’s most appetizing arrivals
We’re all for Brussels sprouts and brick-and-mortar eateries. Do-it-yourself dishes, not so much.
Five promising spots that just missed the deadline
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.
Wondering about all the shards, roots, and dirt in your dinner lately? Ink.’s Michael Voltaggio deconstructs one of his nature-inspired dishes to explain the method behind the messiness.
Following the fatty duck liver ban, here’s how L.A. chefs are moving on
When have you lately witnessed someone outside the wine business freaking out over a wine list?
Photograph courtesy wikipedia.org Bagels, theater, sports teams, food trucks—when it comes to the culture war that is New York vs. Los Angeles, we’ve thought we’d heard every argument in the...
As it did with so many things worth preserving here, L.A. destroyed much of the original El Pueblo and reimagined it an indigenous stone’s throw away.