When word of dining room closures came down from Sacramento in March, Chad Colby didn’t hesitate: He veered right away from the handkerchief pasta draping beef cheek-veal tongue Bolognese and the lamb shoulder chop flecked with pistachios and mint he’d been serving in the restaurant. Converting a plancha into a makeshift oven, he began baking focaccia-pizza hybrids big enough to feed a family of four.
The flatbread may be Italian in notion, but the ingredients that crown Colby’s summon the neighborhood American pizzeria: pineapple, bacon, pickled jalapeño; a pork fest of a meat lover’s riff; a supreme pizza that actually earns that distinction. For dessert, there is arguably the finest ice cream made in Los Angeles. Chef de cuisine and pastry chef Brad Ray deserves credit for the intense, improbably smooth creations.
comfort food.....
latimes Yes. And burgers. And fries. When everything suddenly closed, McDonald’s helped me a lot with takeaway food. It happened on a bench nearby, and part of this food came to me, and part to the sparrows, who always flocked to the treat. (The photo was taken before the pandemic.)
Amen
latimes So many of us are trying to control our weight and health by reducing our carb consumption. That food looks AMAZING, you bastards.
latimes Too many carbs
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