Eat-LA


Changing the World One Bite at a Time

Changing the World One Bite at a Time

Calling all LA flower children! On July 14th, hop on the sustainable food wagon and join fellow foodies for an afternoon of intellectual (and culinary) nourishment with Dr. Oren B. Hesterman, president and CEO of Fair Food Network. Hesterman’s new book Fair Food: Growing a Healthy, Sustainable Food System for All addresses the problems within [...]

Pavich’s Brick Oven Pizzeria

Pavich’s Brick Oven Pizzeria

WHY Distinctly unique Croatian pizzas that are among the best in L.A. WHAT There’s no room for interior dining at this San Pedro pizza joint, but that’s a necessary sacrifice—Pavich’s allots most of its square footage to an enormous brick oven. And it’s with that oven that owner Zdenko Pavic is able to craft a [...]

Varnish Bar

Varnish Bar

WHY The closest L.A. has to a speakeasy, with a discreetly marked door at the back of Cole’s and exquisitely crafted cocktails. WHAT 1920s-style barmen, a jazz soundtrack and fresh fruit juices make the Varnish old-school—yet it’s up to date on the latest in mixology. WHO The Downtown bar-crawling crowd is youngish, but high-end cocktails [...]

Reservoir

Reservoir

WHY Open-face lasagne with pork, roasted tomatoes and braised artichoke. WHAT The site of the former Netty’s is now a clean-lined, almost Craftsmanish bistro with elbow-to-elbow tables but not too much noise. Owner/chef Gloria Felix’s menu is a little odd—the core is simple grilled salmon, steak or tofu that you pair with your choice of [...]

Limoncello, Nocino & More!

Limoncello, Nocino & More!

This week on Off-Ramp, Miles Clements talks about the welcome trend of Vietnamese restaurants moving into the L.A. food mainstream, and Colleen, John Rabe and Kevin Ferguson sit down with Joseph Shuldiner to taste and talk about his homemade liqueurs—simple to make, and a great use for that excess summer produce. Click here to listen [...]

Osteria Mamma

Osteria Mamma

WHY For handmade pasta made by a real Italian mamma. WHAT When Filippo Cortiva split with his partner at nearby Osteria La Buca to open his own place, he brought his mother, Loredana, with him, and now she’s a partner and chef. When she’s not making fresh pasta, she cruises the relaxed, high-ceilinged trattoria to [...]

Donut Man

Donut Man

WHY Warm glazed doughnuts sliced open and filled with fresh strawberries in season—one of the most rewarding foods you will ever eat, served 24 hours a day. WHAT This Route 66 landmark has two claims to fame. The first is its burger-bun-size, hole-less glazed doughnut, which is sliced in half and filled with local strawberries [...]

BLD

BLD

WHY Fried-egg sandwich (made with gruyère, sourdough and thick-cut Nueske bacon), frittata with bacon-wrapped asparagus, big salads, good burgers, great cheese platter, gingerbread pudding with vanilla ice cream, and more such modern classics. WHAT An upscale coffee shop for the goat-cheese-and-mizzuna crowd, BLD is a casual offshoot of nearby Grace, a superb restaurant run by [...]

Renu Nakorn

Renu Nakorn

WHY Robustly seasoned and beautiful food: jackfruit curry with pork, khao soi curry with noodles and chicken, an incendiary papaya salad, lemongrass-infused Isaan sausages and much, much more. WHAT Anxious fans can breathe easy—the destination Isaan-style Thai restaurant is back after a major (and much-needed) remodel, and it’s still worth the drive to Norwalk. The [...]

Pizza, Underground Restaurants, and L.A.’s Best Chinese Food on KPCC

Pizza, Underground Restaurants, and L.A.’s Best Chinese Food on KPCC

In this latest segment we check out a Neapolitan pizza joint and speak with LA Magazine’s James Beard Award-winning Patric Kuh about the top Chinese restaurants in LA. Plus, Jenn Garbee on the problem with “underground” restaurants. Check out the conversations on Off-Ramp, Saturday at noon and Sunday at 7 p.m., 89.3 FM, or click [...]