Hollywood

Ice Cream

Meet the Man Who Introduced Persian Ice Cream to Los Angeles

It wasn't easy to get Angelenos used to Mashti Malone's rosewater sorbet with rice noodles. Almost 40 years later, Mashti Shirvani now makes 1,000 gallons of Persian ice cream every day.
Javier Cabral
5.15.18
Fast Food Week

One of America's Best Burgers Comes from This Dive Made of Sea Trash

Something ineffable sets Le Tub apart. Maybe it's all the toilet seats on the walls.
Myles Karp
8.3.17
Los Angeles

LA's Longest-Standing Bartender Has 86'd More Celebrities Than You

We spoke to Ruben Rueda of Musso & Frank's about his views on dry martinis, 86ing movie stars, and DD’ing for Charles Bukowski.
Richard Parks
5.26.17
Hollywood

Why Everyone at the Oscars Is Always So Damn Hungry

There's a reason the actors and other attendees get so excited when hosts give them food, and it's not just because of their pre-awards-show cleanses.
Jelisa Castrodale
2.27.17
mexico

I Ate Through Caesar Salad's Shady History to Get to the Truth

Tijuana's violent history has trumped our emerging food and wine scene, but one of our most famous legacies, the Caesar salad, posses it's own sketchy history. I headed to one of the best institutions in town for lunch to investigate it's shady story.
Tony Ley
1.31.17
Los Angeles

This Is What Happened When the Doughnut Shop from ‘Wayne’s World’ Came to Life

For 18 glorious hours this past weekend, fans of the NHL and Wayne’s World were able to relive their favorite scenes from the film and gorge on free doughnuts and coffee.
Javier Cabral
1.31.17
Hollywood

How I Threw a Party and Made It Into a Career

Partying shouldn’t be about having to deal with an asshole bouncer or finding your name on a list, and it shouldn’t be about entrance covers. It should just come down to if you’re cool, have a good attitude, and wanna have a good time.
Jeremy Fall
12.27.16
vegan food

This Meat-Eating Goth Is Making Incredible Vegan Comfort Food

Chef Doomie created his vegan restaurant for all of the omnivores who tag along with vegans when eating out. It’s nothing but greasy, glorious, no-frills comfort food.
Javier Cabral
10.1.16
Hollywood

How to Master the Grill This Summer

It is you versus the fire—there is nothing in between.
Adam Perry Lang
6.20.16
Cocktails

How to Make Great Cocktails from Uni and Balsamic Vinegar

Matthew Biancaniello's cocktails have been described as being "complete meals extracted into a glass" with ingredients like onion blossoms, mushrooms, arugula, and uni. His new cookbook 'Eat Your Drink' will teach you how to tear it up in your own...
Javier Cabral
5.19.16
Last Call

How Serving Drake Wine Spritzers at My Bar Made Me a Better Bartender

Serving them all has made me happy to be the person that I am: an honest bartender who doesn’t bend the rules for anybody.
Juan Martinez
4.14.16
Los Angeles

The Sushi Chef: Yoya Takahashi

Yoya Takahashi takes his edible art very seriously, but that hasn’t stopped him from experimenting with nontraditional ingredients—fish sperm sushi, anyone?
Yoya Takahashi
6.9.15
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