| Aug 11, 2011
Beneath an old diving helmet straight out of Jules Verne, a couple seated at a corner of the raw bar feed each other oysters, clams, bites of lobster. They eat slowly, luxuriously, between sips of wine. He whispers in her ear. She laughs and pops a shrimp...
| Jul 28, 2011
Say what? A Sauvignon Blanc from Burgundy? Under $15?
I was skeptical. But when I tasted the 2009 Saint-Bris from Domaine Bersan, I understood why Saint-Bris is the only appellation in Burgundy where the required grape is Sauvignon Blanc. Crisp and...
| Jul 18, 2011
John Mosca, proprietor of a two-room roadhouse near New Orleans famed for its Italian-style garlicky shrimp, oysters, chicken and marinated crab dishes, has died. He was 86.
Mosca died Wednesday at his home in suburban Harahan, said his daughter, Lisa...
| Jul 14, 2011
"It's not that easy to find," warned the friend who agreed to meet at her favorite Korean place, Jun Won.
There's a faded sign, but unless you can read Hangul, Korean lettering, it won't help. Most customers park behind the restaurant and go in through...
| Jun 23, 2011
Third Street is on its way to becoming the latest restaurant row with a slew of openings slated for the next few months. Already open, a second restaurant from Jon Shook and Vinny Dotolo of Animal in the old Cynthia's space just east of Orlando Avenue....
| Jun 22, 2011
| 4:33 PM
The perfect happy hour is a tussle between impulses. If you drink too much, well, then you've just gotten drunk at 6 p.m. and are down for the count for the night. If you eat too much, then you've thrown......
| May 19, 2011
At the Lazy Ox Canteen on the edge of Little Tokyo, the happy clamor of downtown denizens tucking into chef Josef Centeno's Ox burgers, crispy pig's ears and brick-roasted mussels leaks out the door into the street. But Lazy Ox is no longer the only...
| May 3, 2011
| 9:33 PM
Which wine to serve with oysters? That's usually not a decision most of us have to spend too much time worrying about. Preferably something crisp and cold, but as long as there are oysters we're happy. But professionals are made......
| Apr 21, 2011
Now that thrill-seeking diners have advanced beyond pork belly and crispy pig's ears and are going hog wild over snout-to-tail pork events, it may be the perfect time to check out Koreatown's best jokbal. The braised pork foot and shank, Korea's answer to...
| Apr 18, 2011
| 4:33 PM
Running away to the Bay Area for the weekend is always a good idea, particularly if you like to eat. In a little more than three days, I tried some old favorites and discovered a new one. I had gone......
| Mar 16, 2011
| 4:32 PM
Is there anything an iPhone can't do? (Insert AT&T joke here.) Now it can help you choose oysters. Oyster guru Greg Cohen has just come out with, duh, Oysterguru: an app that includes a directory of American oysters. You can......