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Food

Newsletter: Did you check our list of 2019’s best dishes?

Hayato’s king mackerel and rice
Hayato’s king mackerel and rice in a copper pot was one of our favorite dishes of the year.
(Mariah Tauger / Los Angeles Times)

Hello from Maryland, everyone. I’ve been visiting family for the holidays, eating (out-of-season-but-still-can’t-resist) crab cakes for every lunch and dinner. If you happen to come to Baltimore soon, check out True Chesapeake Oyster Co., a 3-month-old restaurant that’s my favorite new place in the city. Chef Zach Mills makes food that tastes like Maryland to my native tongue: oyster stew, rockfish, fried chicken in a sheer crust and misshapen crab cakes laced with frilly threads (rather than hard, monstrous lumps, a sure sign the crab is not from local waters).

I’m headed back to Los Angeles shortly — and planning on a comforting breakfast of fatteh at Kobee Factory when I land.

Hope your holidays wind down peacefully. For some dining inspiration, Patricia Escárcega and I published a list of our favorite dishes of 2019.

Here’s what else is happening this week in the Food section:


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