| Oct 28, 2010
"Take one," the waiter says, proffering a vase sprouting savory lollipops. Each stick holds a round of squid sitting on a cube of dark red chorizo. "Eat them in one bite, so you get both tastes at once," comes the further instruction. I do. The sweet...
| May 13, 2010
It wasn't that long ago that I dreaded checking out the latest Hollywood restaurant-slash-lounge. Why? Because, if you managed to get past the inevitable velvet rope and be seated at a table, the food was usually so bad you left hungry — at 2 in the...
| Jun 13, 2010
I often lament having left Los Angeles, my hometown, to live in San Francisco, especially now that I have a son. After Kai was born, we found ourselves making the trek up and down Interstate 5 at least once a month. On our third not-so-pleasant jaunt past...
| Jun 3, 2010
At first encounter, the kitschy side of Solvang can be off-putting, what with all the shop windows filled with cutesy figurines and souvenirs of the Danish-themed town. But on closer acquaintance, when window boxes spill over with flowers and old-...
| Dec 22, 2011
Five years after Pizzeria Mozza opened on Highland Avenue and Melrose Boulevard, it's still one of the toughest reservations in town. And while the pace of new pizzeria openings, inspired by Mozza's success, has picked up, no other pizzeria so far has put...
| Dec 30, 2010
I could practically hear the gentleman reader spluttering as he typed out his e-mail to me, complaining that a restaurant I'd recommended wasn't up to his idea of fine dining. No captain, he lamented. Rock music pounding! And the sommelier looked too...
| Apr 14, 2011
Before Chasen's and the Brown Derby, way before Sam Nazarian or even Wolfgang Puck, the first restaurant guy who catered to Hollywood was Adolph "Eddie" Brandstatter. He had the "Brandstatter touch": one part dapper European suavity — he brought a...
| Sep 23, 2010
Total time: 30 minutes plus cooling time and 1 ½ hours freezing time
Servings: 8 (Makes about 1 quart gelato)
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen,...
| May 20, 2010
The new hotel restaurant is no longer a tribute to overwrought decorating, plush carpeting and ceiling-high flower arrangements. The smarmy maitre d', servers in house livery and dishes flambéed tableside are all long gone. Now that hotel restaurants...
| Oct 14, 2010
Ice Pan is one of those places where several pop culture trends converge and form a genuinely pleasing little confectionary bubble. It is the current endpoint in a rising line of chain ice cream one-upmanship, the place where they not only mash in your...
| Oct 14, 2010
The dimly lighted dining room pulses with gritty hip-hop and clanking silverware as diners eagerly await what's being constructed in a kitchen filled with tattooed chefs, steam and sharp focus. A bartender wearing blinged-out earrings swaggers over to a...