Brad A. Johnson | Page 2 of 21

Review: The Line Hotel, Austin

Like the original Line in Los Angeles, this new Austin outpost also occupies a beautifully restored vintage property with archetypal mid-century pedigree. The views of Town Lake are exactly the same as you would get at the Four Seasons.

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Where to Eat in Mexico City

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Photo of the Week: South China Sea

Sunsets at sea are the best. Here’s one from the South China Sea, from my last cruise on the Crystal Symphony. The colors in the sky were absolutely magical that day.

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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…

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Photo of the Week: Coit Tower, San Francisco

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Photo of the Week: Painted Ladies, San Francisco

San Francisco’s famous “painted ladies” at Alamo Square were built in the 1890s (by the guy who lived in those days in the sixth house from the right)…

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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…

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Review: Intercontinental Los Angeles Downtown

The 73-story Intercontinental Los Angeles Downtown is the tallest building west of Chicago. It’s the highest hotel in the city — and the reigning most-talked-about skyscraper of L.A.’s rapidly expanding downtown skyline.

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Review: Proper Hotel, San Francisco

San Francisco’s Proper Hotel is important for several reasons. When it opened last fall, it was the first new luxury hotel to open in the city in years. It also marked the second coming of Brad Korzan and Kelly Wearstler, the visionary duo behind the Viceroy brand.

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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…

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