RSS feeds allow Web site content to be gathered via feed reader software. Click the subscribe link to obtain the feed URL for this page. The feed will update when new content appears on this page.

Dining and Drinking

A collection of news and information related to Dining and Drinking published by this site and its partners.

Top Dining and Drinking Articles

Displaying items 111-121
  • Eat this: catfish tacos

    Eat this: catfish tacos
    Catfish tacos: At Luella's Southern Kitchen in Lincoln Square, the tea is sweetened, the chicken is fried and the employees represent the ideal of Southern hospitality. Chef/owner Darnell Reed, who previously worked as a chef for Hilton Worldwide, named...
  • 8 hot spots for wines by the glass around L.A.

    8 hot spots for wines by the glass around L.A.
    A.O.C. — When the original A.O.C. opened in 2002, it was one of the first dedicated wine bars in L.A., with 50 wines by the glass. With the recent move farther west on 3rd Street, co-owner and wine director Caroline Styne pared the list down to 30...
  • Readers helping readers find lost recipes

    Readers helping readers find lost recipes
    This column is called the "Daley Question" — and the one type of question I receive far more often than any other concerns recipes: Recipes lost, recipes remembered, recipes found, recipes tinkered with. Sometimes I can help. Sometimes I can't...
  • Bell's Pumpkin Peach Ale a '(screw) you' to Anheuser-Busch ad

     Bell's Pumpkin Peach Ale a '(screw) you' to Anheuser-Busch ad
    Bell's Brewery only made 48 bottles of its newest beer, but that's because it is about a message as much as what's inside the bottle. "It's a (screw) you to Anheuser-Busch," Bell's founder Larry Bell said. "Because they sent us a (screw) you." Bell'...
  • Wine by the glass, done right, can be better than a bottle

    Wine by the glass, done right, can be better than a bottle
    How often do you run into a friend and decide to have a glass of wine together? Depending on where you go, you could get something incredibly delicious and surprising, or something uninspiring — or mediocre and overpriced. It's no secret that...
  • Cerveteca DTLA's Oscar Hermosillo on what he'd feed John Bonham

    Cerveteca DTLA's Oscar Hermosillo on what he'd feed John Bonham
    Oscar Hermosillo decided to quit his job — as a social worker — 10 years ago. He says he loved the work, but hospitality has been in his blood for as long as he can remember. So he opened Venice Beach Wines with his then-girlfriend, now wife...
  • Mindy Segal shares her obsession in new cookbook 'Cookie Love'

     Mindy Segal shares her obsession in new cookbook 'Cookie Love'
    Mindy Segal has this great look she gives you, a look that says "What are you, a *#%$ idiot?" It is her default look, and pretty adaptable: She can deliver it with a smile, or a frown, with an air of puzzlement, or a hint of generosity. It is a reassuring...
  • HotChocolate chef Mindy Segal has grown wiser, but is no less fiery

    HotChocolate chef Mindy Segal has grown wiser, but is no less fiery
    Nearly every morning for the past 10 years, since opening the Bucktown restaurant HotChocolate, Mindy Segal has stopped by the Map Room at Armitage and Hoyne for a moment of clarity and a cup of coffee. Without many customers at 8 a.m., the place looks...
  • More than a chef, Cantu had an artist's ability to transform us

    More than a chef, Cantu had an artist's ability to transform us
    Boil down cooking to its essence — and it is a distillate clearly essential to the human progression toward civilization — and you have transformation. Whether you are burning by flame, searing over coals, dunking in water or...
  • Run a 3-star kitchen out of shipping containers? No problem at French Laundry

    Run a 3-star kitchen out of shipping containers? No problem at French Laundry
    One of the world's greatest restaurants is now cooking out of shipping containers. When French Laundry chef/owner Thomas Keller ran up against a time crunch after designing a new, futuristic kitchen in honor of his acclaimed restaurant’s 20th...
  • Duck dynasty: Peking duck still packs the customers in

    Duck dynasty: Peking duck still packs the customers in
    Anyone who has followed my dispatches for any length of time knows that I like duck any way I can get it. Bright-pink roasted breast meat, slow-cooked Czech-style duck, duck confit — and don't get me started on foie gras — I love it all. But...