An edible tour of the city's rich culinary history
May 8, 2013 2:02 pm
Since closing down his superb Mezze, Food Republic favorite Micah Wexler has set up shop inside Umamicatessen, that downtown LA depository of multiple restaurants under one roof. Wexler is playing with a large question: how do you cook an entire city? Every Thursday, he picks a different element of Los Angeles and cooks a menu to fit the theme. Read on.
As Passover ends, a look at how LA chefs spun matzo
Apr 13, 2012 3:46 pm
In Los Angeles, matzo ball soup has already transcended the deli and wound up on the menus of high-end restaurants across the city. Some are permanent additions while others made only a brief appearance in honor of Pesach (that's Hebrew for Passover, which ends today). One thing's certain: if you're looking for classy Jewish penicillin, during Passover or whenever, LA should be the first stop on your list.