The great fish taco that’s leaving L.A. … but may return
The last fish fry, plus what we ate in 2023 and what’s ahead for 2024. I’m Laurie Ochoa, general manager of L.A. Times Food, with…
A classic L.A. restaurant where professional service is still in style
A devastating year for restaurant closures, plus the world’s most dangerous wine, a soup dumpling battle, a stocking full of restaurant guides to plan your…
These are the Food team’s favorite stories published this year
There are words like “petabytes” and “quintillion” to describe how much digital data the world generates daily. We can’t possibly catch every deeply researched, heartfelt…
The 2023 edition of L.A.’s 101 Best Restaurants is here
Our annual super-project is live! Every year for a decade now, The Times has published an annual guide to the 101 best restaurants in Los…
The world’s best cheesecake might be at this Rome bakery
The Syrian table, the closing of Kinn, influencer restaurants and red wine headaches. I’m Laurie Ochoa, general manager of L.A. Times Food, with this week’s…
Why BBQ master Aaron Franklin rejects ‘low and slow’
Breaking barbecue rules, last-minute pies, and Lego Nancy Silverton. I’m Laurie Ochoa, general manager of L.A. Times Food, with this week’s Tasting Notes. Newsletter You’re…
The rise of the casual dumpling restaurant
Can you believe it’s November already? Hope you’ve all fallen back successfully and aren’t too depressed by the fact it’s pitch dark by 5 p.m.…
Star chefs and République’s 10 years in Charlie Chaplin spot
From République’s 10-year bash to the rush on Thanksgiving turkey and pie orders. I’m Laurie Ochoa, general manager of L.A. Times Food, with this week’s…
How to make a six-course bean supper without meat
Is Thrifty ice cream doomed? In-N-Out Burger history, French fry obsessions, comfort dumplings and a whole lot of beans. I’m Laurie Ochoa, general manager of…