Your dining guide to America's most dynamic restaurant city: L.A.
Los Angeles has the most dynamic restaurant scene in America; it is one of the world’s great centers of dining. With the Tasting Notes newsletter, our restaurant experts share insights and off-the-cuff takes on where they’re eating right now.
What real cookbook authors say about AI copycats. Plus, how Noma LA tested a food editor’s fine dining assumptions, a new rotisserie chicken to obsess over, immaculately fried pub food and a dispute over trademarking the term “bean club. ” All in Tasting Notes. What’s L.A.
’s best classic diner? It’s your favorite. Our critic returns to his in Westchester. The week’s review of Max & Helen’s in Larchmont leads critic Bill Addison back to his favorite L.A. diner.
Plus, a new build-your-own-bowl restaurant worthy of obsession. Looking back at the years when chefs became the stars of charity fundraisers. Plus, one of the city’s most accessible tasting menus and the loss of a great cheese shop in Tasting Notes. Critic Bill Addison reviews the restaurant inside Maydan Market, ranks the market’s 10 best dishes and tries its brand new breakfast option.
Plus, our spring cookbook roundup arrives. Critic Bill Addison reviews Hoja Blanca, a four-year-old pop-up serving “modern Mexican inspired” dishes in a downtown Palm Springs bar. Noma chef Rene Redzepi has spent the past 11 years trying to change not only his own behavior but that of the industry as a whole. The results have been mixed.
Critic Bill Addison recommends the Bruce pop-up, currently running at Justine’s Wine Bar in Frogtown. Plus, all the Noma L.A. news in one place. How Mexico City’s Masala y Maíz goes beyond “fusion,” Plus, all the love for Altadena, and a heavy metal taco spot finds its fixed home. Plus more in Tasting Notes.
Critic Bill Addison delves into South American fine dining in L.A. , reviewing Studio City newcomer Alto and considering Argentine steakhouse stalwart Carlitos Gardel. We’re seeing more ‘four-hand’ dinners than ever. But the chef collabs don’t always work.
Here is one that did What happened when L.A. chef Mei Lin welcomed Singapore chef Zor Tan to her Beverly Hills restaurant 88 Club. Also, the robot-made fried rice that pleased a critic and Snoop Dogg’s delight when a Milan three-Michelin-star restaurant served spaghetti and meatballs with cheddar cheese. Critic Bill Addison writes about David Wilcox, former owner of Hail Mary Pizza, and the incredible bread he bakes for his new L.A. pop-up. Greekman’s $30 Monday nights, plus L.A.
’s Villa’s Tacos at Bad Bunny’s Super Bowl halftime show, Valentine’s Day pizza toast and, for those with sensitive ‘cat tongues,’ a tiny cat robot to cool your hot tea. All in Tasting Notes.
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