| Apr 27, 2013
Regular readers of this column know that my travels are often motivated by food.
Whether it's the roadside barbecue of B.C.'s General Store in Yalaha, a fried grouper sandwich with a view at one of the two iconic fishing piers on Anna Maria Island or...
| Apr 26, 2013
| 6:57 PM
"Come casual … dine fine."
That's the motto sprinkled across Christopher Daniel's menu and signage. The concept — good food served in a low-key setting — is a worthy one. But while the service is top-notch, the food portion of "fine"...
| Feb 2, 2013
Dear SOS: Sweet Butter, in Sherman Oaks, uses shrimp in the freshest tasting and most flavorful ceviche I have ever tried. Can't stop thinking about it. Any chance of snagging the recipe?
Dear Susan: Plump tiger shrimp...
| Jan 19, 2013
Here's an interesting white wine from Puglia, the region that forms the "heel" of Italy's "boot." Made from an ancient grape variety called Verdeca with a small percentage of Fiano Minutolo (don't you just love these Italian grape names?), it has a...
| Dec 11, 2012
| 11:12 AM
With sushi and gourmet burgers, Splitsville Luxury Lanes, is likely to be right up the alley for bowlers with discerning palates.
The 30-lane, two story facility in Downtown Disney’s West Side opened for a media preview Friday Dec. 7. The hip,...
| Sep 22, 2012
Don't ask me how it happened. I can't tell you. But certainly these elements came into play: planning too far ahead, not writing things down, friends finally getting back to us with the one possible date they could come for dinner in months, visitors in...
| Feb 23, 2013
The first thing anybody is going to tell you about the Hart & the Hunter, the restaurant in the new Fairfax District Palihotel, is that you should get the biscuits, which come four to an order and are served on a board. And you should get the biscuits,...
| Oct 13, 2012
Are you a connoisseur of agony? Then drop by Starry Kitchen for a bite some evening, somewhere around 9 p.m. if you can swing it, and listen to the customers who have been denied a shot at the Singaporean chili crab. They will be muttering imprecations...
| Jan 26, 2013
Caramelized lemon grass shrimp
Total time: 1 hour, 10 minutes, plus cooling time
Servings: 6 as part of a multi-course meal
Note: Adapted from "Vietnamese Home Cooking" by Charles Phan. Palm sugar, fish sauce, Sichuan peppercorns and annatto seeds...
| Mar 30, 2013
15 minutes. Makes about 1 cup vinaigrette
1/2 cup fish sauce, preferably Red Boat brand
1/4 cup light soy sauce
1 tablespoon plus 2 teaspoons (1 ounce) shrimp paste
7 ounces coconut palm sugar, grated (about 1...
| Mar 2, 2013
Is ceviche poised to become as popular as sushi or sashimi in L.A.? It could happen. I'm thinking Ricardo Zarate is onto something as the Peruvian chef (Mo-Chica, Picca) gets ready to open a ceviche concept called Paiche. Raw seafood marinated in lime...