| Aug 20, 2008
WHEN Campanile stopped serving daily breakfast a decade ago, the regulars (but obviously not enough of them) who'd made a cappuccino and pastry or poached eggs and ham at the restaurant part of their morning routine were devastated. They had become...
| Oct 15, 2008
LOOKING seaward from Pacific Coast Highway in Malibu, there's almost no sign of the Beachcomber Cafe, but if you're astraddle a surfboard in the ocean off Surfrider Beach, you probably have a pelican's-eye view of what's so special about the place --...
| Oct 29, 2008
Joe Pytka has been tinkering with his West Hollywood restaurant -- again. Bastide not only has a new chef -- Paul Shoemaker, its fourth -- but also a different format. Giving up its tasting-menu-only dictate, the 6-year-old restaurant now offers an a la...
| Apr 2, 2008
| 2:29 PM
Total time: 45 minutes
Note: From Amy Scattergood. Published Dec. 6, 2006. Reserve extra caramel sauce and Chantilly cream for another use.
Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen...
| Apr 16, 2008
There are so many Hong Kong-style coffee shops in the San Gabriel Valley that devotees usually gravitate to one that makes a favorite comfort food the way they like it. But we love the following restaurants for distinctive personalities and food that sets...
| Apr 16, 2008
POLISHING off their cream-filled crepes and fruit smoothies, the after-movie crowd at Garden Café drifts homeward around 1 a.m. But by 3 a.m., a fresh wave of customers -- most in goth-inspired club-wear -- fills the tables at this classic Hong Kong-style...
| Apr 23, 2008
The server asks the two of us about coffee. We look at each other knowing there's no question -- we're going with the siphon, a Japanese contraption for brewing coffee that looks straight out of a chemistry lab. I love the magic-show of it, the moment...
| Feb 13, 2008
Dear SOS: Square One Dining in Hollywood serves the most amazing French toast I've ever had. Could you persuade them to share the recipe?
-- Adel Aschenbrener, Hollywood
Dear Adel: Square One's take on French toast is thin slices of brioche dipped...
| Jul 9, 2008
Save money -- eat out.
It might sound counterintuitive, and it flies in the face of advice tossed out by penny-pinching "experts" -- but they don't know what we know: where to find the best dining deals in town.
Who says it's cheaper to eat in? We...
| Jul 23, 2008
"PEOPLE'S tastes change," says Richard Ward of Sierra Madre's E. Waldo Ward & Son Inc. "My dad used to make lots of pickled watermelon. But people don't use as much sugar as they used to." His son Jeff nods. "But we still make pickled peaches and other...
| Aug 19, 2007
When 6-year-old Ethan Bondick told his mom and dad he wanted to go fly-fishing in Montana, his well-heeled parents were stumped.
"We looked at each other and said, 'Oh, god, now what?' " said Gigi Bondick, 37, a "reformed" attorney whose husband works as...