WHY The mozzarella tasting plate, grilled octopus with potatoes, celery and lemon, orecchiette pasta with sausage and swiss chard, pan-roasted sea trout with Umbrian lentils—in fact, pretty much everything. WHAT The frenzy that built around the opening of this joint venture between Mario Batali, Joe Bastianich and Nancy Silverton may have subsided, but getting a [...]
Oh. Hey there, December…and all that you are: 1. Best month of the year for candle sales. 2. Last month of 2o12. 3. Last month of forever (TBD). Yeah, there’s some other stuff happening too…. Fa la la may or may not be involved. Either way, you’re prepared. Laffs in Mayberry It’s the start of [...]
WHY When nothing will do but oysters Rockefeller, prime rib and a one-man band in a tux singing Bruce Springsteen’sPink Cadillac. WHAT This landmark was founded in 1958, and inside, it remains 1958. The lobster is still being Thermidored, the bananas still flambéed, and the spinach salad still wilted. ‘Ah,’ you might be thinking, ‘that [...]
WHY An incredible assortment of southern and northern Indian delicacies, potentially made as spicy as one could ever want, with some of the world’s hottest peppers grown on premises. WHAT While the restaurant also contains a grocery store, with a diverse spice selection, it is the prepared items from the kitchen served to the 15 [...]
The Institute of Domestic Technology has a simple goal: To reignite the passion of how we make food, the ingredients we source and the farms on which they originate. Through classes, workshops, tours and events the Institute will be a resource to discover lost arts, invent new ones and explore the domestic technologies you already know [...]
Go Go’ers, consider this a bonus week…and not just because Ms. Go Go is co-hosting a fantastic pre-weekend event! Thanksgiving has been sliced, diced, stirred, carved and (hopefully) digested. Christmas gremlins elves are just cresting the horizon in their elf-mobiles. It’s a little too early to think about the beloved culinary hockey pucks known as [...]
WHY Our vote for the best Hunanese cooking in Southern California. WHAT A chile-emphatic menu offers carefully cooked Hunan dishes without the usual vats of oil. The toss-fried lamb, glowing like an electric-powered Christmas tree, is a powder keg of a dish lit up with a quartet of chile styles: fresh diced, dried whole, flaked [...]
Go Go’ers, you couldn’t be more thankful that you survived Turkey Day without going into a coma. (All those relatives. All that liquor.) Read on for ways to reward yourself for non-coma, entertain the out-of-town hordes, and have fun while shopping. The latter: not an oxymoron. Post-Gobble Gambol Kick butt post-Turkey Day with Dan Koeppel [...]
WHY Exceptionally tender and tasty pork and beef ribs and pulled pork, smoked by Jay Nelson with oak and almond woods. WHAT A shack in the best sense of the word, JNJ is indeed a burger joint, but that’s not why you come here. You come for the honest-to-goodness barbecue: tender pork ribs, hefty beef [...]
WHY Kosher challah, delicious rye and heavenly cheesecakes. WHAT So maybe you have to wait a while, and maybe the fellow behind the counter could be a little less brusque. But these are the things one must endure to get a rye bread this good. Since you had to wait so long for your rye, [...]
