Should You Even Ask For A Glass Of Water At Restaurants In Bone-Dry California?

New rules put parched diners in a tough spot
Mar 18, 2015 3:00 pm

The once-standard complimentary glass of water is no longer automatic when patrons sit down to dine at restaurants in California. On Tuesday, the drought-stricken state imposed new conservation rules that prohibit restaurants from serving the life-sustaining liquid unless customers ask for it. But just because you can ask for water doesnt mean you should. We examine the moral dilemma.

Italian-American Wines Are Ready To Make A Comeback

12 great Italian varieties from U.S. producers
Mar 12, 2015 3:00 pm

The magic of traveling throughout many parts of California is that over the course of a relatively short drive you can experience entirely different climates — it can be 10 degrees warmer or colder and go from foggy to clear within a couple of miles. Such microclimates would not be unfamiliar to an Italian winemaker. Perhaps this little patch might be just right for Nebbiolo, while down in this valley over here the Sangiovese might be perfect. As winemakers in the U.S. realize that it’s possible to work with wine varieties that aren’t Francophonic, Italian-American wines are positioned for a major resurgence.

12 West Coast Chocolate Shops Raising The Bar

A cacao-fueled road trip from Seattle to L.A.
Feb 11, 2015 12:00 pm

First it was wine. Then coffee. And now it’s chocolate. The West Coast has always been one step ahead on food trends, and it’s ahead of the curve again — this time with craft chocolate. Sure, the popularity of so-called bean-to-bar chocolate makers is exploding (hello, Mast Brothers), but it can still be pretty hard to find to good stuff. 

McDonald's Japan Is Struggling, Cali Foie Gras Fighting, Pop Tart-Stuffed Donut

Some cool stories from the day in food news
Feb 5, 2015 4:30 pm

Welcome to the afternoon roundup! If it happened in food today, it's news to us. Here are a few stories that have caught our attention, including fast food, ice cream and goose liver.

'The End Of Hypocrisy!' Ludo Lefebvre On The Return Of Foie Gras To California

LA chef has a lot to say about goose liver
Jan 8, 2015 3:05 pm

You may have heard the news that the two-and-a-half year ban of selling foie gras in California was overturned yesterday. And you may have heard that many of the state's chefs are celebrating today, excited to be able to once again serve their beloved fatty goose liver in restaurants. Acclaimed French chef Ludo Lefebvre of Los Angeles wrote in to us to express his thoughts on the big reversal.

Lame Duck Law Overturned: The Cali Foie Gras Ban Is No More

And many chefs are serving it for dinner tonight!
Jan 8, 2015 1:45 pm

It’s been two-and-a-half years since California’s ban on selling foie gras went into effect, and now chefs can finally rejoice. A federal judge issued a ruling yesterday declaring it unconstitutional, essentially declaring the ban to be a quack (we couldn't resist). Effective immediately, the state’s shops and restaurants will once again be permitted to sell their customers the rich delicacy of fatty goose liver. Read on for more on the breaking news.

10 Brasseries, Bistros And Bakeries For Authentic French Food In Los Angeles

A stacked deck, with old school and upstarts alike
Dec 10, 2014 12:00 pm

The brasserie is the new gastropub. At least, that’s how it seems to be in Los Angeles, where enough French-focused spots have opened over the last year or so that you might think, justifiably, that we’ve temporarily swapped tacos for escargots. Here are 10 great places to enjoy exceptional French and French-inspired food and drinks in LA.

Get Ready For The Farm-To-Fork Sports Arena Movement

The Sacramento Kings are betting big on it
Oct 28, 2014 11:00 am

The days of grabbing a hot dog and a soda at ballgames are over. With customers coughing up more money than ever for tickets, we’ve all come to expect a large variety of high quality (and overpriced) food and beverage options at newly built, impressive arenas. Teams are often consulting with big name chefs and restaurateurs on arena dining, though the formula to success for venues has remained somewhat uniform thus far. Can the Sacramento Kings change that?


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