| Sep 22, 2011
| 8:45 AM
15-second review: No-frills menu verging on ambition ... thrown-together and ragtag, somehow works ... favorites include chicken liver pate, duck leg confit, burger.
Come year's end, I'll review 150 pages of restaurant notes...
| Sep 8, 2011
| 1:55 PM
First impression: It's 8 o'clock on a Saturday night and the 2-month-old M Bar is … well … empty. Meanwhile, the spot next door is packed. It puts a damper in what we'd hoped would be a fun night at this new "global tapas eatery" with a...
| Nov 9, 2011
| 1:14 PM
Red Table, a spacious new dining spot, has opened in Huntington Beach with a very casual vibe and an edgy interpretation of comfort food.
Chef Louis Jocson calls it a "gastro bar" with craft beers and fine wines. The whole concept is slightly...
| Dec 8, 2011
"Mission Street Food: Recipes and Ideas From an Improbable Restaurant" is as much a book with which to spend a few hours on the couch as it is a book that inspires your next meal. And it'd be an entertaining few hours.
The book tells the story of Mission...
| Dec 14, 2011
| 2:01 PM
Need reasons to wake up early?
Zimzala, a laid-back bar and eatery at the Shorebreak Hotel in Huntington Beach, just debuted a grab-and-go breakfast/coffee shop called Zim a Go Go. It is open from 6 to 11 a.m. and offers items like breakfast burritos,...
| Aug 3, 2011
| 10:51 AM
You know sriracha, right? And romesco and harissa?
They’re among sauces and condiments to know since chefs and food makers are counting on them to satisfy our hunger for powerful tastes and fiery kicks, notes a recent report from market researchers...
| Aug 8, 2011
| 8:00 AM
Suddenly, August is here. While the days do still dazzle in the sun’s hot, white light, the gentle growing of the night whispers the distant approach of fall. Time to begin thinking about what has been best this season, and here are the Stew staff&...
| Mar 1, 2012
You may know that Queen Esther is the heroine of the joyful holiday of Purim, which begins Wednesday evening. She was the beautiful Jewish woman selected by the King of Persia to be his wife. After she became queen, she begged the king to save her...
| Oct 1, 2008
Total time: 1 1/2 hours, plus braising and chilling time for the pork.
Note: Adapted from Chef Judy Han of Mendocino Farms Sandwiches & Marketplace in Los Angeles. The restaurant uses Kurobuta pork belly, also known as Berkshire or...
| Feb 13, 2008
MAN does not live by sushi alone. You'd never know it, though, from the way sushi bars pack them in all over the Southland. There is, however, much more to Japanese cuisine than spicy tuna rolls and yellowtail sashimi washed down with chilled sake or Diet...
| Nov 26, 2008
The restaurant at the fabled Chateau Marmont, the towering emblem of Old Hollywood that has sat perched above Sunset since 1929, has had its ups and downs through the years. It was up -- way up -- when Mohammad Islam was the chef. Now he's gone (back to...
| May 27, 2009
Dear SOS: I am a huge fan of cioppino and have tried many versions in restaurants far and wide. But the best Italian fish stew I have ever tasted (which I don't think would qualify as cioppino, as it didn't have a tomato-based sauce) was served by a...