Some chefs find inspiration in a certain cuisine or culture; for others, a particular class of ingredients stokes creativity. For chef Michael Cimarusti, seafood has
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The Huntley Hotel won't be giving the Fairmont Miramar high marks for hospitality on a comment card any time soon.
The two Santa Monica-based hotels are having
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A lawsuit has laid bare the real ingredients in Naked Juices.
Naked Juice Co. has agreed to pay $9 million to settle a class-action suit alleging that it falsely adv
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Ask for a Picon Punch in Bakersfield and the locals will know you are an out-of-towner. Here in Bako, it's just a Picon, thank you very much. Outside of the Ba
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With the flurry of trends in the cocktail world, you'd be hard-pressed to guess which will have staying power. Take barrel-aging. Yes, it's super cool to get
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Beer & Taxes at Mohawk Bend
This weekend Nick Underwood, a tax accountant whose clients range from comedians to startups, will offering free tax advice and one
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Years into a nationwide culinary movement that has seen countless producers returning to craft and traditional goods, Los Angeles boasts its own brands of locally ro
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Check out Anne Fishbein's stunning slideshow of Plate, LA Weekly's 5th annual food and wine event, held March 3 at the Petersen Automotive Museum.
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Now that the Oscars are over, it's time to go eat something. Maybe a lot of things. Fortunately for you, we've put a great deal of food and drink in one plac
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Where the Chefs Eat is an ongoing series in which we ask a local chef to give us his or her favorite dining options. This week we talk to David LeFevre, chef at Manh
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In this week's restaurant review, I consider the Hart and the Hunter, the restaurant in the Palihotel that sprang from the loins of a Venice pop-up. You can read
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Calories from fast food made up more than 11 percent of the typical American diet from 2007 to 2010, according to the Centers for Disease Control and Prevention.
How
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