| Sep 16, 2013
| 10:26 AM
Frank Fermin is the chef at the newly opened South End pizza and wine bar on Abbot Kinney Boulevard in Venice. Since graduating from Le Cordon Bleu in Pasadena, Fermin has worked in some of L.A.'s most well-regarded restaurants, including BLD, Osteria...
| Jul 29, 2013
| 10:00 AM
Some of L.A.'s hottest chefs and bartenders will take part in the Los Angeles Times' third annual The Taste event happening Aug. 30 through Sept. 1 on the back lot of Paramount Studios. Attendees will also have a chance to meet the Los Angeles Times...
| Jun 8, 2013
Come summer, I look forward to interleaving slices of mozzarella and basil leaves with slices of the first luscious red tomatoes to make a classic caprese. I'll sometimes toss hot spaghetti with diced mozzarella or bocconcini (those bite-sized balls)...
| May 29, 2013
| 9:00 AM
We know where you’ve been eating. Not in a creepy way, though. Promise. One of the cool things about the online version of the Jonathan Gold’s 101 Best Restaurants feature is that it lets you select the places you most want to go -- a handy...
| May 11, 2013
Angelini Osteria is almost everyone's favorite Italian restaurant in midtown: an informal room with well-designed trattoria cooking, a place to settle into for a plate of bombolotti or a Sunday saltimbocca, where whatever diet you happen to be on at the...
| May 7, 2013
| 11:34 AM
The James Beard Foundation Awards -- the Academy Awards of the food world -- were distributed Monday night in New York, and it was a victory for women but a shutout for Southern California.
The winner for outstanding chef, the last award in a long,...
| Apr 28, 2013
| 3:17 PM
Chef Yoshihiro Narisawa's Tokyo establishment Narisawa sits at the top spot in the inaugural list of Asia's 50 Best Restaurants, announced recently in Singapore.
The World's 50 Best Asia is published by the World's 50 Best Restaurants awards. Nihonryori...
| Apr 27, 2013
Call me old-fashioned, but I am not a fan of the current trend wherein bacon, avocado and other ingredients normally considered staples of savory cooking are used to make desserts, instead of, say, a BLT. The only exception to this rule, and it's an...
| Apr 6, 2013
The first time you visit Chi Spacca, you are probably going to want the bistecca fiorentina, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems...
| Feb 26, 2013
| 6:22 PM
Some people despise Los Angeles. Others have a love-hate relationship. And then there's Justin Chart, 53, who loves his native city with all his aching heart.
Nearly a year ago, Chart took his daughter to the Griffith Observatory, and they enjoyed a...
| Feb 23, 2013
I remember my first encounter with amaro, the Italian bitter liqueur. It was the first time I went to Italy and had overindulged the night before. "Drink it. You'll feel better," my Italian friends urged, handing me a glass of Fernet Branca for its...