Los Angeles

New York Barbecue Is Coming To Los Angeles

So Cal sandwich chain enlists Brooklyn pitmaster
Nov 18, 2014 1:30 pm

Mendocino Farms, Southern California’s seasonal-themed sandwich chain, announced this week that it will be opening its own dedicated smokehouse facility in Los Angeles next month. And, which renowned pitmaster did the company choose to bring in as a consultant on the project? Not some dude in bib overalls from any of the usual barbecue hotspots. Nope. It's the guy with the fancy watch and suede Pumas: Brooklyn's own Billy Durney.

7 Bakeries And Restaurants That Are Changing The Los Angeles Bread Game

A city most certainly not allergic to carbs
Nov 17, 2014 1:00 pm

Over the last few years, Los Angeles has become as fanatical about great bread as it has become about great coffee — and Gjusta is only the latest in this new wave of bakeries focused on the art of the dough. From bakers who got their start with little more than a home oven to the newest boule on the block, this roundup takes you through some of the places that are changing the L.A. bread game.

20 Major Restaurant Openings Around The United States This Winter

The major openings to look out for this season
Nov 5, 2014 9:01 am

It’s admittedly an imperfect science to write about a restaurant in preview form. The business of building restaurants is messy, and oftentimes vague. And as we transition from fall to winter, some of the openings we wrote about in our many fall previews are still in the oven, if you will. And on top of that, new projects with winter openings have been announced. Here are 20.

7 Los Angeles Restaurants Shredding The Mac And Cheese Game

Must-try mac 'n cheese by Angelenos, for Angelenos
Nov 4, 2014 1:01 pm

Everyone thinks Angelenos subsist exclusively on cold-pressed juice and kale salads without remembering that the City of Angels also gave the world the French Dip, the fast food burger and the Korean burrito. Truth be told, people in LA like the heavy stuff, calories be damned. With all this cheesy pasta love going around, it's time to round up the best options in the city right now. 

How A Small Los Angeles Design Firm Is Changing The Way The World Drinks Coffee

Meet notNeutral, innovators of coffee drinkware
Oct 13, 2014 8:00 am

If you've had coffee at Intelligentsia Coffee & Tea any time in the last few years, there is a good chance you recall the drink (a cappuccino or pour over perhaps) — as well as the vessel in which it was served. It was a porcelain cup, remember, thick at the base to keep the drink warm. That cup was designed by notNeutral, a product design and retail firm in Los Angeles. And they are quickly changing the way we drink coffee.

Andy Milonakis, The Animal Chefs And Spit-Roasting Wilbur From Charlotte’s Web

Hey, it's a new web series with food and jokes!
Oct 9, 2014 1:15 pm

You might remember Andy Milonakis from his cult MTV2 sketch comedy show, or more recently as Roman Armond on the Kroll Show. You might also remember when he took over our Instagram account during this food-cray trip to Greece. So, what is he doing with Los Angeles chefs Vinny Dotolo and Jon Shook (who also took over our Instagram account). Making pig ear fried rice with Spam and gold leaf, that’s what. Check out the first episode of Milonakis’ new web show, Fat Prince.

Maude Is Named Best New Restaurant In Los Angeles. We Are Not Surprised.

Curtis Stone is the rare 'head-down' celeb chef
Oct 6, 2014 1:00 pm

Celebrity chefs often pay tribute to their nanas and papas, the soil to their culinary roots. But none go as far as opening a tiny restaurant that has them working 16-hour days to do so. Yet Top Chef Masters host Curtis Stone has done precisely this with Maude, a restaurant that the handsome Australian chef and product pitchman has been planning for nearly a decade, and which LA Weekly just named the city's Best New Restaurant of 2014.

Are We On The Verge Of A Seafood Tower Revolution?

The future is now, and it comes with cocktail sauce
Oct 6, 2014 9:00 am

Nice restaurants around the world love serving chilled seafood towers. Why? They're a great way to pad the bill and incredibly easy to assemble. Get some crushed ice, add shrimp, a few oysters, maybe half a lobster and voilà, fruits de mer. Chefs can send them out knowing that as long as the seafood is fresh, the guests will be happy. It's been like this for decades – centuries even – and there's been no sign of change coming... until now.

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