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Umamicatessen

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

Top Umamicatessen Articles see all

Displaying items 1-5
  • Wexler's Deli makes a grand addition to downtown's Central Market

    Wexler's Deli makes a grand addition to downtown's Central Market
    Micah Wexler first came to attention as the chef at Mezze, up in the old Sona space on La Cienega Boulevard, and in his stint at the short-lived restaurant he redefined what Middle Eastern food might be, garnishing braised tripe with nuggets of crunchy falafel, drizzling labneh onto foie gras and splashing manti with spiced almond milk. It was only after several months that a lot of people realized his inspiration was at least as deeply rooted in Jewish cooking as it was in the cuisines of Israel's neighbors, and his delicatessen Sundays, based on the food he grew up eating in Los Angeles, were sold out long in advance.
  • Sustainable seafood: Would you eat a giant squid?

    There were a lot of startling statistics that came out of the seafood discussions at the Monterey Bay Aquarium’s Sustainable Foods Institute last week. Did you know that more than 90% of the fish we eat is imported? How about the fact that more than...

    'Summer Tastes' at Jar, 'Dead Chefs' series, a Border Grill mescal dinner

    'Summer Tastes' at Jar, 'Dead Chefs' series, a Border Grill mescal dinner
    'Summer Tastes' at Jar: Chef Suzanne Tracht and her team are offering "Summer Tastes" at Jar, a three-course menu of seasonal eats. The menu, priced at $40 per person, will change each month and will be available nightly. The latest "Summer Taste" menu...

    Good Girl Dinette serves breakfast; 'Dead Chefs' at The Residency; La Brea Bakery grilling

    Good Girl Dinette serves breakfast; 'Dead Chefs' at The Residency; La Brea Bakery grilling
    Here are a few highlights from a flood of food events and news just in time for summer. ‘Dead Chefs’ at The Residency: Micha Wexler (formerly at Mezze) and Mike Kassar will combine forces with Umamicatessen’s The Residency in a “...

    Critic's Notebook: Today's fad, tomorrow's leftovers

    Critic's Notebook: Today's fad, tomorrow's leftovers
    Have you ever noticed that all of a sudden it seems that almost every restaurant you walk into is serving the same dish? Burrata salad, braised pork belly, pig's ears in some form, short ribs—and some version of Nancy Silverton's butterscotch...