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WEST Cassia SANTA MONICA >> Southeast Asian $$$ Bryant Ng mines his Chinese Singaporean heritage, honors wife Kim's Vietnamese background, and works in the wood-grilling technique he honed at Mozza [...]

Best Pool Floats LA CANADA POOL & PATIO Secondhand Sneakers * Resale sneakers often go for about a third of their original retail price, and it has become a huge [...]

IN SEPTEMBER 2018 L.A. LEGALIZED STREET food for the first time. The bill was a welcome milestone, but as anyone who had sampled a late-night hot dog or Tajin-sprinkled fruit [...]

IF YOU HAD to pick a theme among this year's top restaurants, it probably wouldn't be something as neatly defined as, say, vegetable-focused cooking or communal seating or refined tasting [...]

DEC2018WESTA-FrameCULVER CITY >> Hawaiian $$Aloha spirit lives in Culver City. Chef Roy Choi says A-Frame has always been Hawaiian--at least in the abstract--but it wasn't until a revamp a couple [...]

WHERE TO EAT NOW-L.A.'S MOST ESSENTIAL RESTAURANTS WEST A-Frame CULVER CITY >> Hawaiian $$ Aloha spirit lives in Culver City. Roy Choi says A-Frame has always been Hawaiian--at least in [...]

WEST A-Frame CULVER CITY >> Hawaiian 5$ Aloha spirit lives in Culver City. Roy Choi says A-Frame has always been Hawaiian--at least in the abstract--but an overhaul gave chef Johnny [...]

WEST A-Frame CULVER CITY >> Hawaiian $$ Aloha spirit lives in Culver City. Roy Choi says A-Frame has always been Hawaiian--at least in the abstract--but an overhaul gave chef Johnny [...]

AFTER THE SUDDEN passing of legendary restaurant critic Jonathan Gold last summer, the Los Angeles Times was faced with an unenviable predicament. Who would All the shoes of the only [...]

WEST A-Frame CULVER CITY >> Hawaiian $$ Aloha spirit lives in Culver City. Roy Choi says A-Frame has always been Hawaiian--at least in the abstract--but an overhaul gave chef Johnny [...]

WEST A-Frame CULVER CITY >> Hawaiian $$ Aloha spirit lives in Culver City. Roy Choi says A-Frame has always been Hawaiian--at least in the abstract--but an overhaul gave chef Johnny [...]

THERE'S MORE THAN ONE WAY TO FRY A CHICKEN > You might not think of L.A. as America's best city for fried chicken, but it turns out our roster is [...]

from teriyaki to tamagoyaki, there's never been a more exciting time to explore one of L.A.'s most influential cuisines. Grab a pair of chopsticks and follow along * RAKU YOUR [...]

AFTER SAMPLING THE BETTER PART OF LOS ANGELES'S 20,000 OR SO BISTROS, GASTROPUBS, AND GRAND HALLS OF FINE DINING, THE ONLY THING SWELLING MORE THAN OUR BELLIES IS OUR PRIDE. [...]

WHEN IT COMES TO TIS VRTIETY OF INTERNATIONL EATS, L.A. IS PEERLESS. FROM SINGAPOREAN SKEWERS TO FLAKY SERBIAN PASTRIES, YOU CAN EXPLORE JUST ABOUT EVERY COUNTRY'S CUISINE WITHOUT CROSSING THE [...]

I am white, Protestant, and I was raised in an upper-middle class, two-parent household ... but that does not mean that my campers or staff need to be. As the [...]

AT THIS POINT you are probably acquainted with Neapolitan pizza, the freckled-edge pies that have dominated the authenticity-obsessed pizza scene over the past decade or so. But what about fried [...]

THERE WAS A time when burger fashion swung toward the baroque: patties as thick as hockey pucks heaped with fistfuls of arugula, malodorous cheeses, and a broad array of aiolis [...]

CLAD IN A linen shirt and a double-breasted white jacket--a look that might befit a dapper naval officer on leave on some Caribbean island--Octavio Olivas sets the scene behind his [...]

HIDDEN IN PLAIN sight along Manhattan Beach's breezy main drag, Sushi I-Naba looks like some- place you'd find in a quiet suburb of Tokyo: a spare, nondescript storefront not much [...]

Taiwan LARGE FRIED CHICKEN / HOT STAR > Originally a vendor at Taipei's Shilin Night Market, this chicken brand is famous for its chili powder-dusted chicken cutlets, advertised to be [...]

ADAM PERRY LANG is many things. He's a chef, of course--one who's been cooking professionally for 28 years in the kitchens of chefs like Daniel Boulud and later at the [...]

Pour mixture into hollowed squash, filling to bottom of circular opening (pour any extra custard into shallow bowl and top with squash sliced from "lid", then steam alongside whole squash). On prepared baking sheet, toss squash with 2 Tbsp oil, then paprika and ¼ tsp each salt and pepper to coat. In large bowl, toss squash slices with oil, cumin, and ¼ tsp each salt and pepper. In large bowl, toss squash, thyme sprigs, chili powder, 2 Tbsp oil, ¾ tsp salt, and ¼ tsp pepper. [Extracted from the article]

COOKING WITH FIRE is hot these days. At Hatchet Hall, Brian Dunsmoor prepares nearly everything in a blazing brick hearth. At Bavel, Ori Mcnashe sears his lamb neck over a [...]

FORGET SPACE ROCKETS. Forget driverless cars. The most cutthroat race in the tech world these days has to do with something else entirely: meat made from nonanimal sources. The burgeoning [...]

When acclaimed restaurant Baroo closed its doors in October, fans of the little kitchen that could feared they might never again taste chef Kwang Uh's Korean-inspired, fermentation-heavy cooking. It turns [...]

THE LOW-SLUNG, sharp-edged building at the corner of Citrus and Melrose avenues has plenty of stories to tell. Few of them have happy endings. It was previously home to upscale [...]

ON A RESTAURANT scene increasingly dominated by million-dollar build-outs and deep-pocketed restaurateurs, the story of Peter and Lauren Lemos seems not only unusual but downright remarkable. The husband-and-wife duo opened [...]

IF DONE RIGHT, you will recognize them from the scent: flame-grilled meat and smoldering mesquite with a whiff of warm masa. The crowds, too, are a heartening sign, snaking out [...]

CONSIDER THE BLOOMING onion. Over the years the calorie bomb-cumappetizer has become shorthand for the dopey decadence of American chain restaurants. But at Nightshade, the Arts District restaurant from Top [...]

Chocolate Souffle 'Chocolate is the ringer for sexy desserts. You really can't beat it. A souffle or a pot de creme is nice, though, because they're deceptively light: They're decadent [...]

IF YOU'RE LIVING THE SINGLE LIFE Tramp Stamp Granny's * Never mind the name--there's no place better at turning strangers into not strangers than this rollicking-but-classy Hollywood piano bar known [...]

WHEN HUSBAND-AND-WIFE team Leo and Lydia Lee opened RiceBox in downtown's Spring Arcade Building in September, they were continuing a tradition passed down through three generations. Lydia's grandfather ran a [...]

THE NAME OF chef Keiichi Kurobe's debut solo restaurant is a reference to kurofune, the Japanese term for the first fleet of American ships that landed in Tokyo Bay in [...]

ATRIUM IS HARDLY the kind of place that draws you in from the street. But in a vast back-alley warehouse that once served as storage space for the Skylight Theatre [...]

IT'S MINUTES INTO dinner service at Hatchet Hall, and the kitchen's custom brick hearth is already ripping hot. Brian Dunsmoor, the restaurant's wiry, beanie-clad chef, looks on approvingly. 'I spent [...]

JESSICA LARGEY KNOWS something about high expectations. The 32-year-old spent most of her late 20s as the chef de cuisine at Manresa in Los Gates, where she was tasked with [...]

PER SERVING 252 cal, 9 g fat (1 g sat fat), 143 mg chol, 1,884 mg sodium, 23 g carb, 2 g fiber, 17 g sugars, 20 g pro EASY WOK-FRIED GREENS "If you don't have oyster sauce, use a splash more fish sauce or soy sauce", Pepper suggests. START TO FINISH 20 min. 2 Tbsp. oyster sauce 1 tsp. fish sauce or light soy sauce 1 tsp. packed light brown sugar (optional) 4 cloves garlic, smashed or minced ½ tsp. TOTAL TIME 45 min. 2 cups dried red chiles, such as Thai chiles, árbol peppers, or japones chiles 1. In a small bowl whisk together 2 Tbsp. of the soy sauce, the oyster sauce, sweet chile jam, brown sugar, sesame oil, ¼ tsp. of the white pepper, and 2 Tbsp. water until combined. [Extracted from the article]

DONABE * Steamer, braiser, and rice cooker in one, the sturdy clay vessel is the ancient equivalent of the Instapot. Find a variety at toirokitchen.com. FIVE ESSENTIALS * L.A.-based cooking [...]

The Noodle Evangelist Sonoko Sakai * IF YOU WANT TO talk soba, go find Sakai. No one in America is more invested in recapturing the spirit of Japan's culturally significant [...]

LOS 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 [...]

> The next time you find yourself admiring those stunning spores on your pizza, give a thought to Shiitake Happens. That's the cheeky name of Matt Parker's Gardena-based operation (one [...]

IF YOU'VE SPENT any part of the past six years trawling through the city's endless taco landscape, there's a good chance you've feasted on Wes Avila's handiwork. In 2012 the [...]

HASIBA PICO-ROBERTSON * At this koshercertified cafe, a passion project from Alex Phaneuf and Or Amsalam (co-owners of Culver City's popular Lodge Bread), pita and hummus are given the star [...]

THE FANCY FRIED CHICKEN sandwich is everywhere. At Silver Lake's Alimento, Zach Pollack slides a cutlet Milanese onto an olive-oil-toasted bun, crowning it with thin prosciutto and a peperoncini slaw. [...]

THE OPTIONS 1 Creamy potato salad with cucumber and sweet potato 2 Soy-glazed yams with toasted sesame seeds 3 Mac and cheese with dried seaweed and rice crackers 4 Dashi-braised [...]