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What to expect
Los Angeles has the most dynamic restaurant scene in America; it is one of the world’s great centers of dining.
With the Tasting Notes newsletter, our restaurant experts share insights and off-the-cuff takes on where they’re eating right now.
Plus, there’s an “Ask the Critics” section (send your questions!), links to the week’s stories in The Times’ Food section and more. Delivered to your inbox every Saturday.
Latest Tasting Notes Newsletters
“What Is Queer Food?” and “Dining Out” explore LGBTQ food culture in America. Plus, Michelin bestows two L.A. restaurants with three-star ratings.
Returning to downtown L.A. restaurants after the curfew. The spirituality of red Fanta. “The most exciting place to eat in the South Bay.” A Crunchwrap Supreme plot twist. And more in this week’s Tasting Notes.
Critic Bill Addison names 101 essential restaurants in California after a year of travels. Plus, updates on how downtown restaurants have been effected by the anti-ICE protest curfews in this week’s Tasting Notes.
Former Australian rules footballer Daniel Motlop, now a native foods entrepreneur, brings his green ant gin to Los Angeles. Chefs Curtis Stone and Clare Falzon talk of Australian cuisine’s rule-breaking spirit and blending immigrant heritage with Australian ingredients. Plus more in Tasting Notes.
Chae Korean restaurant just outside of Melbourne, Australia, seats only six people. Its cuisine speaks volumes. Restaurant critic Bill Addison checks in.
Nancy Silverton threw a no-cook potluck and for chefs and food pros. Her guests came up with more than 20 takeaway ideas to use this Memorial Day and all summer long. Plus, Curtis Stone’s lifestyle empire in Malibu wine country, rice cooker chicken and more in this week’s Tasting Notes newsletter.
Make the ultimate, easy chicken recipe with a rice cooker and a handful of ingredients.
Also, pink Champagne cake at Madonna Inn and more road food favorites. And can fish be too fresh? Plus more in this week’s Tasting Notes.
Karla Tatiana Vasquez’s cookbook is a loving rendering of the riches in Salvadoran diaspora cooking. Now the L.A. author is headed to Chicago.
Kish talks about Barbara Lynch and the fight for respect in the kitchen, Here’s Looking at You’s Lien Ta talks about the death of chef Jonathan Whitener, Jonathan Gil talks about running a restaurant with Stage IV cancer, the chef trying to get as many Angelenos as possible to try Sri Lankan food, plus more in this week’s Tasting Notes.
