Dish of the Week: Cacio e Pepe at Oliver’s Osteria, Laguna Beach
The cacio e pepe at Oliver's Osteria in Laguna Beach is available for takeout during the pandemic. Stay safe out there!
Dish of the Week: Bistec Encebollado at Isla, La Palma
Southern California has never had a shortage of Cuban restaurants, but we've never had a truly great Cuban restaurant, either. And, yes, I know the ones you're thinking of right now — and they're not as good as you think they are. Want proof? Go to the new Isla in La Palma.
Just Announced: Society for Features Journalism Awards!
This just in! The Society for Features Journalism has announced the 2019 Excellence-in-Features Awards, and I’m thrilled to have won the category Best Food Criticism for my review of Journeyman’s…
Quick Look: Firehouse Hotel Restaurant, DTLA
The Arts District in downtown Los Angeles is having a moment, thanks in large part to the new Firehouse Hotel and it's excellent little restaurant.
10-Second Review: Belcampo Meat Co., Santa Monica
I first fell in love with Belcampo's burgers several years ago at their butcher shop inside the Grand Central Market in downtown Los Angeles. And now at their Santa Monica butcher-shop cafe, the burger is next-level...
Dish of the Week: Laksa at Uncle Fung, Buena Park
The laksa at Uncle Fung in Buena Park is legit. They make their own egg noodles, or mee, and the broth is rich and creamy, a mildly spicy curry thickened with coconut cream.
Dish of the Week: Oxtail pho at Pho 101
This is the best oxtail pho in Orange County. Period. Well, actually, there is one other that's exactly the same...
Dish of the Week: Torta at Playa Mesa, Costa Mesa
When the waitress sets it on the table with a thud, I immediately assure myself that I’m not crazy enough to eat this entire sandwich. I’ll just eat half of it, at which point I will assert self control. Somewhere along the way my plan goes awry...
Dish of the Week: Yellowtail Ceviche at Central, Laguna Beach
This ceviche at Central in Laguna Beach is extraordinary. Chef Michael Campbell weaves ribbons of yellowtail into a beautiful tapestry with cherry tomatoes, red onion and fresno chiles in citrus-coconut broth...