LA food

LA food

The James Beard Foundation Awards have long been considered one of the most prestigious awards in the food and hospitality industry, recognizing outstanding restaurants and chefs from across the country.

Some chefs can find a way to straddle those two identities, like Laurence, who has pulled both from his Turkish training and his Chinese identity to deliver intriguing food.

Dooky Chase's Restaurant has been a culinary landmark in New Orleans, known for its signature dishes like fried chicken and gumbo, attracting celebrities and political figures alike.

"There's a lot of restaurants that have been closing, legacy establishments closing in LA, and I just want to support and be a part of that culinary community," customer Bryson Pintard said.

L.A.'s only dedicated cinnamon roll shop, All About the Cinnamon, was born during the pandemic when Lindsay Sears-McDonald began baking at home to satisfy her cravings.

For her Seder, which can be as intimate as eight guests and as lively as 30, Ms. Lazar prepares her dishes before everyone arrives. The meal is too important, as it has been for generations of women in her family.

"In the short term, I do think that things will grow more violent. In the past, when one cartel seemed weak, other cartels tried to encroach upon their territory."

Golden Leaf lost its most popular dish and 20% of its revenue after the city ordered it to stop selling stinky tofu following complaints from neighbors.

Bar Chuco will debut on the Lower East Side on 37 Market Street, at Madison Street, starting on Wednesday, April 2. Co-owner Jesse Kranzler tells Eater the team sees Bar Chuco as a sister bar to Corima, which is just a five-minute walk away.

Coconut milk is India Doris' favorite ingredient in the kitchen and she uses it for everything. It adds that creaminess and a little bit of tang.

The first Tacomakase menu for 2026 features Chicharron with queso fresco, squash blossom, guacamole and Cascabel chile sauce; Zucchini with grilled queso Cotija, roasted tomato salsa and chipotle aioli.

Nana's elimination seemed like it was only a matter of time. She hasn't yet served a dish that really knocked a significant number of judges off their feet.

"We delayed the closure because we got such a great, big response of people coming out to support the restaurant, which we really appreciate. But then business started receding again, so now at this point, we're forced to close."

"Local. Organic. Handmade with love. We're baking in here seven days a week. We never cut corners. It's all about real food, real butter, real cream."

Woo Chon is one of the few remaining restaurants in the city with charcoal grills, offering high-quality cuts of meat and classic marinated favorites like LA-style beef galbi.

"I've been a bully for a large part of my career. I've yelled and pushed people. I've been a terrible boss at times."

The astonishing temperature was recorded just outside Martinez Lake, Arizona, which reached 110F (43.3C) on Thursday, according to the National Weather Service.

Set on San Vicente Boulevard in Brentwood, Perse comes from brother-sister team Farinaz and Farbod Pirshirazi, who built a menu around memories of regional dishes they grew up eating across Iran. While plenty of Los Angeles restaurants tend to focus on kebabs, Perse aims to explore a broader culinary canon of traditional Persian cooking and flavors.

Whenever there's a surge in oil prices, the airlines end up passing that to the consumers immediately. It doesn't take a long time. Jet fuel prices account for about a third of airlines' operating costs, so they cannot afford to wait to upcharge their customers.

I felt I was too hot. My mind, my head. I contacted my wife - I said there's a problem with the sauce. Manz argued that the restaurant failed to warn customers about the salsa's spiciness. For someone with little experience with spiciness, the experience was, in his words, a very big shock, physically and mentally.

All the restaurants in the Bay Area serve the same items, pretty much. So we just added some fusion items, and then just wanted to be different from other people.

Tuna carpaccio arranged in a circle arrived first, the slices beaming ruby like sun through stained glass. Radicchio leaves had been dressed with kefir and gorgonzola, the tart and the sweet funk offsetting the bitter. Clams, splashed in bright and herby broth, were paired with a narcotic mound of thin fries.

This collaboration represents an unprecedented look at how we can elevate the inflight dining experience, bringing the culinary brilliance featured on Chef's Table to the skies. By partnering with United, we are turning a global culinary journey into a reality for millions of passengers.

You know, most of the people did not eat all day long. So when they come out, everybody is famished, you know? They say, 'Wolfgang, where is the mac and cheese? Where is the chicken pot pie?' And people really love it. When I made that for the first time, Barbra Streisand ate three of them!

The crowd held signs at shoulder level - "UNPAID LABOR BUILT YOUR EMPIRE"; "NO MICHELIN STARS FOR VIOLENCE"; "RENÉ, YOUR 'GENIUS' IS BUILT ON OUR BROKEN DREAMS" - during speeches about amends and reparation.

After more than two decades of building and leading this restaurant, I've decided to step away and allow our extraordinary leaders to now guide the restaurant to its next chapter. This team will carry forward together into our LA residency, which will be a powerful moment for them to show what they've been working toward and to welcome guests to something truly special.