Meet the lovechild of Texas barbecue and the Japanese izakaya.
This month, many of California’s most popular chain restaurants are facing an unprecedented shortage of a beloved tiny, bright yellow pickled pepper. The sudden scarcity of cascabella peppers has customers complaining, restaurants scrambling for alternatives, and suppliers’ business suffering.
Not wanting to start Regional Barbecue World War Three, here’s a non-denominational recipe for oven ribs.
I spotted the “HAWAIIAN SHAVE” sign from down the street and pulled into the gas station. The plastic seat cover from the spa, which had adhered to my skin with an admixture of spray/sweat, ripped as I exited the truck.
One eccentric Washington State vitner is working on democratizing wine, and he’s starting with a winery located next to an airplane tarmac.
We spoke to Ruben Rueda—the longest-standing bartender in Hollywood—about his ethos on slinging dry martinis, 86ing movie stars, and DD’ing For Charles Bukowski. He also gave us some great life advice along with the stiff drinks.
Jonathan Gold is the most famous food critic in Los Angeles and probably the world. With today’s premiere of the feature-length documentary film about him, City of Gold, we spoke with him about what it’s like to be filmed when you’re trying to be an anonymous food critic and how he’s democratizing food writing.
Fruitcake is gross, and ugly, and nobody likes it. It’s the brunt of late night television jokes and finds itself as a punchline in songs. And yet, fruitcake endures as a staple in the American Christmas culinary tradition. What gives?
Wine is an unlikely powerful element of Kris Yenbamroong’s restaurant Night + Market Song, the place that brings authentic, rarified Thai street food traditions to LA. Wine has no place in those traditions, and in Thai food, generally, it has hardly any place at all.
Considering all of the recent talk about global warming, it’s time to start considering what will happen when the freeways collapse and the Pacific Ocean starts to boil and the La Brea tarpits open up again. What will we eat in LA?
Don’t waste time with pre-packed baskets. A real picnic is all about scrambling to the store for a slab of paté, a chunk of cheese, and a $10 bottle of vinho verde, and eating it all off of a Frisbee.
The thing that makes me most anxious when I think about the possibility of going to prison is the food. The kitchen is the seat of power in Netflix’s Orange Is The New Black. And food is the currency of power that is used equally as both punishment and reward there.
Sliding into a tub of garlic paste, matricide, and Curb Your Enthusiasm at Zankou, the best roast-chicken joint in LA.
Vin Scully is synonymous with televised baseball in LA. For the last fifty years, his wonderfully mellifluous tenor has been the voice of the Dodgers and Farmer John’s sausages, bacon, and Dodger Dogs®—almost like a magical Dodger Dog® meat flute, seductive enough to draw us all to consume a pork weiner or two at the game.
At Musso and Frank Grill, the martinis are dry, the steak is perfectly charred, and the history is pervasive. It’s the best restaurant in Hollywood because it’s so un-Hollywood. No wonder Mad Men loves it.
Welcome to our new column, FAT TV, in which we dissect the relationship of food on the small screen. For our first installment, we turn to Netflix’s House of Cards, where even the most chillingly devious of politicians can’t resist a nice rack of ribs.