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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
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.
The meal with a slice of cantaloupe at the end. Plus, breakfast burritos, Issa Rae’s new pizzeria, remembering the Napa Valley icon at the middle of the “Apostrophe War” and more in this week’s Tasting Notes.
Plus, mole 3,675 days old and counting from Pujol’s Enrique Olvera, L.A.’s hardest reservation, Festival of Books cooks and lots of restaurant openings in this week’s Tasting Notes.
Critic Bill Addison reviews “Care and Feeding” by Laurie Woolever, plus the Food team names the spring season’s best cookbooks and, with L.A. chefs, names 62 of the most essential cookbooks of all time.
