Sometimes the thing you need the most is the thing you want the least. Or to put it in culinary terms, sometimes you think you’re in a caviar mood, but it’s popcorn shrimp that soothes your soul.
Flynn at Johnny Rockets
So was it yesterday, as I drove along Santa Monica Boulevard with three hungry kids clamoring in the back seat. It was Sunday, past lunch time, and some decisions had to be made. More
I kept on, cautioned by friends and urged by disbelievers. There would be time for salads later — roasted fall mushrooms and winter vegetables were just around the corner. For now, there were burgers to taste.
Howard's Famous Bacon & Avocado Burgers
The latest trend here in Los Angeles — and lord knows we love our trends — is Umami Burger. More
The hamburger as we know it was born in Southern California, where in another time guys in hot rods would pull up to drive ins where girls named Betty and Fran would saunter up on rollerskates and take their orders for a cheeseburger and milkshake, while kids on the East Coast were still eating hoagies.
A dear and too-soon departed friend, Dann, hailed from Louisville (“Louvull,” as he called it), Kentucky. He was a fan of White Castle. It reminded him of home. He used to buy them frozen in a Santa Monica grocery store. “Not so much because they taste good,” he would say, “but because they’re comforting.” More
Los Angeles is one of the world’s top destinations for Mexican food, second only to Mexico City. And in this city of extraordinary Mexican dining from taco trucks to camerones stands to upscale nouvelle restaurants, the very best may be Lotería Grill.
Sunday morning of July 4th weekend. As families converged on the coast from every corner of the Los Angeles basin and beyond to frolic in the Pacific, we went the opposite direction: east. More
This is all I got, folks. My greatest sandwich. And I give it to you. I give and I give and I give…
But to get there we must first take a side trip on a long country road. Midwesterners and Southerners may boast of having the best barbecue. But we in California have our own claim to grilling fame. I’m talking about Santa Maria-style, and in particular the tri-tip. We’re not tiptoeing our way around a dainty rack of candied baby back ribs, people. The tri-tip is a wonderful cut that gives you rare and well-done in the same piece of meat. (If you don’t have anyone who wants well-done, you can save the tip and chop it up for tacos the next day!) Akin to Texas barbecue, this is meat at its most elemental. A beefy tri-tip, our own fragrant coastal oak and fire.