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On a quiet stretch of Wilshire Boulevard, just around the corner from Los Angeles’ famed Restaurant Row, sits Philippe Chow — an upscale Chinese eatery that caters to the rich and famous or anyone aspiring to such things. Naturally, I was rather intrigued when I was invited to a media-comped chef’s tasting, and so I called …
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I think it’s safe to say that the difference between a good sandwich and a dreamy sandwich usually comes down to the bread. True, the stuff between the slices matters too, but it’s the bread that’s the real game-changer. That’s one of the reasons why Chef Jimmy Shaw’s Torta Company in Downtown LA serves up …
Brunch. It’s more than just a portmanteau. It’s a way of life. And in Los Angeles, I’m always on the lookout for new brunch options. There simply are not enough in this town, and any time a decent place pops up, it’s only a matter of time before it’s saddled with a 45 minute wait. …
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A few weeks ago, Los Angeles endured a brutal heat wave with temperatures reaching 100 degrees or more. It was the sort of weather that left me listless and sweating; although, to be fair, most temperatures leave me listless and sweating. When the heat goes up, most people gravitate towards light fare — salads, cold soups, …
It’s Autumn in Los Angeles. Well, actually, it’s Autumn everywhere. Except the Southern Hemisphere. It’s Spring down there. I think. The point is that we — as a global community — are in a different season than we were, say, two months ago, and to celebrate the leaves changing color from green to slightly less green, The …
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Kobawoo House in Koreatown is hardly a discovery. The place has been packing in eager diners for years and years, with hungry patrons lining up to taste the restaurant’s famed pork belly bossam (not to mention the expert seafood pancake also found on the menu). What exactly is bossam? It’s basically meat that gets rolled …
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Garlic. It’s the best. Who doesn’t love garlic, aside from vampires and other similarly closed-minded ghouls? I’ve recently been on a minor garlic quest to master the fine art of toum, a Lebanese garlic sauce formed from garlic, lemon juice, olive oil, and salt. One of my attempts (documented here) involved raw egg, which sent …
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Crappy photo courtesy of my iPhone. Sorry. I love soft-shell crabs. How much? Well, on a recent visit to Father’s Office in Culver City, I skipped the restaurant’s famous burger in favor of a soft-shell crab special that was running that night. Let me emphasize something: I never skip the restaurant’s famous burger. Sure, Father’s …
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For about a year and a half, I’ve been wanting to try Beijing Pie House — a Chinese eatery in the heart of Monterey Park, CA. The restaurant boasts dumplings the shape of overgrown hockey pucks that squirt searingly hot liquid at the most benign of pokes, and as we all know, benign poking is …
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After a recent viewing of Star Trek: Into Darkness, my friend jash and I felt the need to wildly decompress from two hours of explosions, Spock bangs, and futuristic 9/11 imagery. And so we too stepped into darkness by taking in dinner at the dimly lit Stella Barra on Sunset Boulevard. Attached to the ArcLight …
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