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Patina

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  • Steak frites at Mattei's Tavern, Church & State, L'Assiette

    Steak frites at Mattei's Tavern, Church & State, L'Assiette
    Sometimes you just feel like tucking into that classic French bistro dish, the steak frites. In France, the steak isn't usually tender prime. It's typically a flavorful, chewy cut that has to be cooked on the rare side of medium rare to maintain its tenderness. That means hanger or skirt steak — or the bavette, also known as a flap steak. Frites, or fries, should be hot and golden, heaped on the plate or into a separate container. Add a salad and a bottle of Beaujolais cru or Gigondas, and it's hard to find a more satisfying and unfussy meal.
  • Friday's TV Highlights:'Enlisted' on Fox

    Friday's TV Highlights:'Enlisted' on Fox
    Customized TV Listings are available here: www.latimes.com/tvtimes Click here to download TV listings for the week of March 23 - 29, 2014 in PDF format This week's TV Movies --------------------   SERIES Last Man Standing Mandy (Molly Ephraim)...

    Jonathan Gold | L.A. restaurant review: Church & State a French haven

     Jonathan Gold | L.A. restaurant review: Church & State a French haven
    Most people with even a passing interest in local cooking have visited Church & State since it opened half a dozen years ago, a ground-level bistro on the ground floor of an old Nabisco factory, known for bringing dim lighting, expressive cocktails and...

    Here's a secret about Whittier: It's ascending as a great food city

    Here's a secret about Whittier: It's ascending as a great food city
    Until now, Whittier's blossoming restaurant scene filled with contemporary regional Mexican food, craft beer and oyster bars, serious gastropub fare and original puffy tacos was L.A. County’s best-kept secret. But it’s time to stop being...

    The hunt's on: Three restaurants deep into game this season

    The hunt's on: Three restaurants deep into game this season
    This is the season for wild birds and boar, for elk and all manner of game. Some is flown in from Scotland or Texas or New Zealand. And not every chef or restaurant indulges, so when they do, be ready to take advantage. It's easy to see chefs' fascination...