Clifton's Needs to Be a RestaurantClifton’s Cafeteria Republic has stopped serving food, but has managed to keep the river of booze flowing throughout the forest-themed landmark. Party rooms, storage space, and back offices were all blown out for a massive expansion that opened a little more than three years ago and gradually added liquor on…
Hawaiian Expats Are Serving Up Addictive Island Faves in TorranceWhen Big Island expats Bruce and Maile Goold opened Island Flavor Café in Torrance this summer, the South Bay’s close-knit Hawaiian community was stoked. The couple’s Island Flavor Grill was known as one of the best spots in Las Vegas for rib-sticking loco moco and saimin…
Every Signature Pie at Winston Pies, RankedYou could argue that pie is pretty perennial, but as Thanksgiving approaches, we’re declaring the official start of pie season. Since September 2017, Winston Pies (in Brentwood and now in WeHo) has been feeding our obsession with its handmade, all-natural pies. Each filling and crust is made from scratch…
How to Source Fresh Fish Like a ProAt the Joint in Sherman Oaks, a smorgasbord of fresh seafood lines a pristine 16-foot-long case. To keep his neighborhood fish market and café stocked, owner and chef Liwei Liao visits wholesalers downtown several times a week to handpick selections with sustainability and seasonality in mind. We shadowed…
4 of the Best Slices of Cheesecake in L.A. Right NowGood things happen when L.A. chefs take creative license with this creamy classic dessert. Here are four of the best cheesecakes in L.A. right now.Whipped Cheesecake from Michael’s Miles Thompson’s deconstructionist take involves dollops of airy sour cream curd, crushed walnuts, and sweet graham cracker crumbs.…
At Mon-Li in Malibu, a "Cocktail Chef" Is Blending Bevs and Haute CuisineWhen Matthew Biancaniello talks about water mint foraged in Topanga Canyon or seaweed plucked from the island of Saint Lucia, it’s difficult to tell if he’s talking about ingredients on a plate or in a glass. It’s no surprise, considering the self-taught barman…
Behind the Scenes with the Chef Who's Upgrading Cantonese BarbecueThe dishes at downtown L.A.’s newly opened RiceBox pay tribute to classic Cantonese barbecue, but you won’t find whole roasted pigs or ducks hanging in its windows. The restaurant’s owners, who are are drawing from three generations’ worth of passed-down family recipes and updating them with French and…
Panda Express is Testing Out "Sichuan Hot Chicken" in LASummer may be over, but heat levels are rising at Panda Express. The Rosemead-based, American-Chinese fast-casual chain—which now has over 2,000 locations across the U.S.—is rolling out a new spicy dish over the next few weeks in a handful of test markets, including Seattle, Atlanta, Chicago, Dallas,…
Every Insane Pizza at Koreatown Pizza Company, RankedWhat a time to be alive and eating through L.A.’s pizza scene. Respectable New York-style, Chicago-style, Neapolitan, and even Roman-style pizza can be found from Northeast L.A. to the Valley. In addition to more traditional varieties, there’s some batshit crazy stuff happening with pizza toppings in shops around…
L.A.'s Boba Scene Is Growing Up and Hey Hey in Echo Park Is ProofLos Angeles has a strong passion for milk tea studded with chewy pearls of boba. Anyone who bummed around the colorful teen-friendly shops that started popping up in the San Gabriel Valley in the late ’90s—a trend imported stateside from Taiwan—could attest…
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