Global Insights Local Impact
It was the pretzel that left all others in a pile of stale dust. Light glinted off the golden brown crust, its curves radiant with a light sheen. Tiny nodes of salt littered the surface. It was perfectly chewy, with crunchy pops of salt giving way to a warm, soft center. The twisty masterpiece was
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“Are you ready? It’s my first-ever double hack.” Zach Brooks is offering up a paper plate of barbecued lamb hearts with pomegranate sauce and a fluffy, steaming pita he got from the pitmaster at III Mas Barbecue to the dubious cook at Macheen, a pop-up taqueria. It’s 10:30 a.m. at Smorgasburg, the weekly outdoor food
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It was an evening that began with caviar bumps, a mythical giant and dancing lightsabers and ended with sparklers and tequila shots at a poolside resort beach club. For the first time, the World’s 50 Best Restaurants hosted its annual awards ceremony and festivities in Las Vegas. Disfrutar, an innovative tasting-menu restaurant in Barcelona, claimed
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When people tell her they dislike Los Angeles — too much traffic; everybody drives and nobody walks — Nancy Silverton doesn’t try to defend her hometown. “I understand all of those things,” says the James Beard Award-winning chef, whose Pizzeria Mozza is considered one of the best pizzerias in America. “On the other hand, I
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A new state law to prohibit hidden surcharges and other “junk fees” tacked onto customers’ bills is slated to go into effect July 1, with businesses having to include those charges in the prices they post or advertise. Now, however, the author of that law is proposing to carve out an exception for one type
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In 2021, as the COVID-19 pandemic was upending the mobile food economy, L.A. County officials won approval for an ambitious, multimillion-dollar plan designed to aid beleaguered street vendors across the region. At first, $5.81 million was allocated for the effort — and last month, an additional $1 million. Among the initiative’s aims: making it easier
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Los Angeles is a pizza town. While chefs and diners grapple with the question of what defines an L.A.-style pie, the fact remains that there’s a bevy of nearly every variety to be found: Neapolitan, Detroit-style, the New York slice, Chicago-inspired deep dish, and the fluffy Sicilian. Here are three new restaurants adding some of
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Andrew Meieran is about to reopen the doors of one of L.A.’s legendary restaurants in a bid to once again make it an offbeat dining and entertainment destination. Meieran is the proprietor of Clifton’s Republic, the kitschy, forest-themed restaurant on Broadway in downtown’s Historic Core that for nearly a century served up comfort food such
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Your favorite restaurant’s fish with the buttery texture and pronounced taste might not be fresh — and that’s by design. Fishmonger Liwei Liao meticulously dry ages fish in climate-controlled refrigerators, extending shelf life by weeks and coaxing unique flavor from snapper, salmon, mackerel, branzino, tuna, sea bream and more. His fish crops up on menus
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I’m convinced that the beautiful people in line at the juice bar, the ones with athleisure-wear clinging to their perfectly toned glutes, dress specifically for the occasion. It is important that one must look appropriately fit and healthful while buying the elixir that promotes said health and vitality. I’ve never been a green juice person
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