Food & drink

Food & drink

Shots are the quickest way to get tequila down, but there's a way to actually enjoy the taste of tequila without trying to mask it with salt and lime juice. In an interview with Tasting Table, Jaime Salas, Head of Advocacy & Legacy for Jose Cuervo Tequila deemed the tried and true lime and salt duo "training wheels." But, says Salas, "while salt and lime are known as a dynamic duo when enjoying tequila shots, sangrita brings flavor contrast that still compliments the expression."

"The city is suffering right now," Previte says. "We want comfort and we want affordability."

During tumultuous times, we look for comfort. And we often find it in our go-to dishes at our longtime favorite restaurants. But every year we say goodbye to many of those establishments. The ones we pay tribute to here had been landmarks for years, even generations. Some chefs and owners decided to retire or take a break. Others couldn't weather the costs of doing business in this inflationary, post-pandemic era. Or ran up against redevelopment plans.

Superfine Playa, Dina and chef Steve Samson's Playa Vista restaurant, will close on December 31, 2025; the restaurant confirmed the closure in a statement to Eater. This week's announcement is the latest closure in a year where a staggering number of prominent restaurants have ceased operations throughout the Southland. The couple's remaining restaurant, Rossoblu, will continue operations and serve Superfine Pizza on Sundays.

New York's tinned fish moment just got a very chic upgrade. Seirēn, a new conservas and cocktail bar dedicated entirely to the Iberian art of preserved seafood, opens today in Chelsea. But unlike the many spots that ignore the whole shimmering, briny universe by tucking a few sardines onto a board and calling it a day, this one is going all in.

Yang's Kitchen has been committed to thoughtful ingredient sourcing since opening in 2019, but its menu has flexed and changed over the years to meet the needs of diners, the business, and the moment. From its beef noodle soup beginnings to pandemic-era daytime fare, and finally the addition of evening dinner and wine service, every iteration has delivered the kind of flavors and comfort worth returning to time and again.

Hanukkah is about many things: Jewish resilience, miracles and-as is usually the case with Jewish holidays-food. Two dishes reign supreme during the Festival of Lights: sufganiyot-deep-fried donuts traditionally filled with jelly, though in recent years they've embraced all kinds of inventive fillings-and latkes, crispy potato pancakes that have also undergone a modern culinary glow-up, moving beyond their plain, traditional roots to creative versions with diverse fillings and toppings.

Our restaurant critic Bill Addison teamed up with longtime columnist Jenn Harris again this year to spread out and sample hundreds of different dining establishments - in addition to crucial return visits - to determine a range of 101 restaurants that exemplify everything we love about dining in Southern California. Read the entire guide below, plus our writers' favorite places to sip tea, coffee or cocktails, and the updated Hall of Fame list.

Ben & Jerry's may be the champion of unique ice cream flavors, but until now, it has rarely dabbled in new products outside the pint. While you can grab things like sundaes at Ben & Jerry's scoop shops, at the grocery store, new products are mostly limited to variations on form factors the company already offers, like the Ben & Jerry's Cores. That has left a lot of ice cream variations that people love, like ice cream sandwiches,

Many of these distilleries and their tasting rooms are set in pristine outdoor locations, and several also take advantage of the surrounding nature, using locally-sourced grain, snow melt or aquifer water, and endemic botanicals to celebrate local mountain life and the great outdoors. Pair a dram with soaring views and chic slope-side fashion, and aprés-ski in a mountain tasting room is more fun than a happy hour anywhere else. Below, our 10 favorite ski town distilleries in North America.

In-N-Out has reportedly kicked 67 out of its order system. According to a report from People Magazine, it removed the number because of the viral 6-7 trend. The fast food chain says kids and teenagers would wait around just to hear it called, and then jump into unruly 6-7 celebrations. Employees confirmed the number hasn't been used for orders for about a month. So now, the order system jumps from 66 straight to 68.

Vega Farms Inc., based in Dixon, issued the recall on Dec. 5 for its branded eggs sold in 12-count cartons and 30-count flats, CPDH officials said in a notice. The affected products, sold in the Sacramento and Davis areas, carry the handler code 2136 and include items supplied to restaurants and farmers markets. The recall covers cartons and flats marked with Sell By dates of Dec. 22, 2025, and earlier.

British classics Toffee Crisp and Blue Riband bars can no longer be referred to as chocolate after the latest changes made to their recipe. In the UK, in order to be called milk chocolate, a product must be made up of at least 20% milk solids and 20% chocolate solids. But both products have fallen below this level since Nestle changed their recipes to include a higher amount of cheaper vegetable fat, instead of more expensive cocoa and butter.

Mondelez said Tuesday that Oreo Zero Sugar and Oreo Double Stuf Zero Sugar will go on sale in the U.S. in January. They're a permanent addition to the company's Oreo lineup.It's the first time Mondelez has sold sugar-free Oreos in the U.S. They're already sold in Europe and China, the company said.Mondelez said consumers are increasingly seeking what it calls "mindful indulgence," and the new Oreos will fill an existing gap in the market for sugar-free sandwich cookies.

Mondelez said Tuesday that Oreo Zero Sugar and Oreo Double Stuf Zero Sugar will go on sale in the U.S. in January. They're a permanent addition to the company's Oreo lineup. It's the first time Mondelez has sold sugar-free Oreos in the U.S. They're already sold in Europe and China, the company said. Mondelez said consumers are increasingly seeking what it calls "mindful indulgence," and the new Oreos will fill an existing gap in the market for sugar-free sandwich cookies.

Love bourbon at the holidays? When I'm entertaining in fall and winter, I often tend towards whiskey. This spirit is great for the holidays because its warm, sweet notes of caramel and vanilla are cozy and pair well with winter flavors like cranberry, pomegranate, and apple. As a cocktail expert, I've reviewed my list of cocktail recipes to find all my favorite bourbon Christmas cocktails for the season! From spiked hot chocolate to hot toddys

A 1kg ham costs about €8.13, and vegetables like potatoes, carrots, parsnips and sprouts have all increased too, according to Switcher.ie. Festive treats have had some of the biggest increases, a Christmas pudding now averages €7.16, up 26pc. Two ­boxes of mince pies cost about €7.65, while two boxes of Roses chocolates come in at €13, up 30pc from last year, it said.

This glossy milk chocolate sauce comes together in minutes and stays perfectly pourable at room temperature. Use it anywhere you want a hit of rich, mellow chocolate flavor-over ice cream, pancakes, or fruit, whisked into warm milk for instant hot chocolate, or doused on homemade French crepes. The key is choosing high-quality milk chocolate and gently heating the cream-boiling can cause the chocolate to seize.

Among New York City's fine-dining scene, L'Abeille is chef Mitsunobu Nagae's Michelin-starred playground, where he and the team experiment with French and Japanese ingredients and techniques to elegant results. The space is the definition of quiet luxury: stunning yet understated, stunning with velvet chairs and booths but no white tablecloths. It makes sense that director Celine Song filmed a scene for Materialists here, suitable for big-deal occasions, friend hangs, and family meals.

Arguably one of the most enticing on-screen moments in the series is when Marcus nails that chocolate layer cake in Season One. But, behind the scenes, Lionel Boyce (the actor who portrays Marcus) didn't bake the cake. It was crafted by Sarah Mispagel-Lustbader, co-owner of local Chicago sandwich shop Loaf Lounge. Mispagel-Lustbader acts as "The Bear's" pastry consultant, and even helped Boyce hone his cake-frosting skills for the close-up piping shots.

But very oddly, these bagels have the bottom fourth of the bagel cut away and discarded, in a way that I doubt that any human being has ever eaten a bagel, ever. Moreover, one of the shmears is labeled as Pink Label, which is an existing Boichik product, but one that looks nothing like what is depicted below. That's because what is depicted above is a completely fake AI-generated image.

Scheduled to open Tuesday, December 9, Bar Tutto is the newest spot from chef Joe Flamm of Day Off Group, the team behind nearby restaurants Rose Mary, BLVD Steakhouse, and Il Carciofo. Located in Fulton Market on the ground floor of a new high-rise apartment building, the restaurant's ethos is reflected in its name; "Tutto" means "all" in Italian and speaks to the restaurant's all-day approach, inclusive attitude, and the country that inspired it.

Kula Jay's Ube Kafe held a soft opening on Nov. 15, bringing its pop-up business to life in an existing food business known as Gerly's Ice Cream, which was temporarily closed for the season and whose owner allowed Kula Jay's to use the space through spring 2026. According to photos and videos online, the business had already garnered lines out the door for its menu of lattes and sweet treats utilizing the ingredient ube, a purple yam native to the Philippines.

Quesadillas appear on countless menus, from taco trucks' whiteboards to drive-through screens. All kinds of restaurants have gotten in on the act, with fast food joints, sports bars, and casual Mexican spots all serving filled-and-folded tortillas. Restaurant chain quesadillas are a dime a dozen, and it's highly likely you've bitten into one that's too waxy, too soggy, or lacking in flavor. With such a simple recipe, every element of the quesadilla is critical.

Dubai has AT.MOSPHERE on the 122nd floor of the Burj Khalifa, London has Ting on level 35 of The Shard, New York has One Dine on the 101st floor of Manhattan's One World Observatory and, while we're not exactly clipping the clouds just yet, Dublin now has its tallest restaurant - Díon on the 10th floor of the Sam Stephenson designed former Central Bank on Dame Street.

With over 300 locations in America, Dave's Hot Chicken sells its namesake dish - Southern-style fried chicken tossed in various spicy sauces - as well as milkshakes, fries, and chicken sliders. In an official press release, Yelp revealed that 71% of user reviews for Dave's Hot Chicken locations ranked the brand at four or five stars.

First, let us remind you what Whataburger's Monterey Melt includes. At its core are still the same two juicy beef patties, but it's the toppings that make the burger memorable. Slices of American and Monterey Jack cheese add a tangy richness. Then, a blend of onions, red bell peppers, and poblano peppers layer in smoky sweetness and subtle heat. These ingredients are tied together by the chain's signature jalapeño ranch dressing for a delectably creamy twist.

When Brooklyn barbecue mainstay Fette Sau opened in a former auto garage in 2007, it drew immediate crowds: Customers in skinny jeans and thick-rimmed glasses lined up along Metropolitan Avenue for a chance to sit cheek-to-jowl on communal wooden benches and devour juicy pulled pork, sugary ribs, peppery pastrami, and slabs of fat-backed brisket cut to order with a rotating assortment of sides and high-caliber American whiskey.