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FOOD
February 9, 2012 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
Navigating downtown is - there's no getting around it - tough. Even though I work there, I can never remember which one-way streets go which way. You can turn a corner and suddenly find yourself in the middle of Downtown Art Walk, with sidewalks teeming with thousands of pedestrians, or just as easily find yourself on a deserted avenue, shops closed up tight. The scene switches moods - active, lonely, thriving, haunted - from block to block and street to street. One very alive stretch is Main Street in the Old Bank District.
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NEWS
November 13, 1991 | PAUL JACOBS, TIMES STAFF WRITER
In an action likely to raise concerns around dinner tables throughout California, the state attorney general joined an environmental group Tuesday in suing 10 major dishware manufacturers for failure to warn consumers of potentially dangerous amounts of lead that can leach into food from household cups, plates and bowls. The legal action by Atty. Gen.
FOOD
January 10, 2014 | By S. Irene Virbila
Wanted: a restaurant perfect for dinner for two. It could be a first date, blind even. Or a night out without the kids. Or an evening spent taking a friendship or love affair to another level over a marquee chef's tasting menu. We've all been in that tight spot, casting about for the right restaurant to suit the anticipated evening. Acabar Acabar (the former Dar Maghreb) could be the most romantic restaurant in L.A., a sleek fantasy of Morocco complete with intricately carved bar and lounge.
FOOD
February 9, 2012 | By S. Irene Virbila, Los Angeles Times
This is the first vintage for Jack Hammer Wine Co., and they've come out with a terrific Pinot Noir for the price. The grapes come from all three Central Coast counties - Monterey, San Luis Obispo and Santa Barbara - and the juice sees some aging in old French oak barriques . The result is a delightful Pinot Noir with bright fruit flavors, gentle spice and round, smooth tannins. It goes down very easy and marries with all sorts of dishes. Drink it with hors d'oeuvres and vegetable dishes, with grilled salmon or duck breast.
NEWS
May 25, 2011 | By Marissa Cevallos, HealthKey / For the Booster Shots blog
No need to overcook pork, the USDAadvised earlier this week. The agency lowered its recommended cooking temperature to 145 degrees from 160 degrees, to a round of applause from chefs. But don’t start thinking this lower-cooking-temperature advice holds up across the board. The safe minimum temperature varies by food. Here’s a quick primer, from the appropriately titled USDA brochure “Is It Done Yet,” on how high internal temperatures should be to kill bacteria. -Steak and roasts: 145 degrees.
ENTERTAINMENT
November 27, 1988 | Compiled by Kathie Jenkins
When you feel like turning the tables back to the past. DAN TANA'S, 9071 Santa Monica Blvd., West Hollywood. (213) 275-9444. $15-$35 per person. Style: Old Hollywood hangout serving substantial Italian food. Decor: Red and white checks; tan celebs. Recommended dishes: Spaghetti with meatballs; cannelloni; steak. KING DRAGON, 170 N. La Cienega Blvd., Beverly Hills. (213) 652-4187. $20-$40 per person. Style: Chinese chow from the 50's updated 80's style. Decor: Dark.
FOOD
April 10, 1986 | BONNIE McCULLOUGH
Some people have trouble with washing dishes; others do not. Take a careful look at these two groups of people. Their work patterns show some subtle differences. Because food preparation is the largest work process in most homes, these seemingly insignificant details are greatly magnified. One woman stopped to chat at a recent workshop. "I can't figure out why I have a problem. I live by myself. I am divorced and my four children are raised. For 20 years, my children washed the dishes.
FOOD
October 14, 2009
Wat Dong Moon Lek LOCATION 4356 Fountain Ave., Los Angeles; (323) 666-5993. PRICE Small plates, $4.59 to $7.99; small and large noodle dishes, $3.99 to $6.99; main dishes, $5.99 to $10.95; desserts, $3 to $5.99. BEST DISHES Chile peppercorn over rice, larb tod , rambutan salad, tom yum udon, desserts. DETAILS Open daily, 11 a.m. to 10 p.m. Cash only (in the process of getting credit card access). Lot and street parking. No alcohol.
MAGAZINE
July 1, 1990
Wish you'd do a list of good-health dishes. Help us enjoy dining out without fear of a space in tomorrow's obituary column. TOGO W. TANAKA Los Angeles
FOOD
January 10, 2007
FOR native Angelenos of my vintage (ancient), Welsh rabbit ["Clever Rabbit Tricks," by Charles Perry, Jan. 3] and the old Cock N' Bull restaurant on Sunset will be forever intertwined. There, Welsh rabbit was the standard first course. In my younger days I used to make the Cock N' Bull Welsh rabbit at home from a recipe printed in a small cookbook devoted to the famous dishes of old-line L.A. restaurants. That recipe has long vanished into the mysterious abyss where lie cookbooks that were only used for one dish.
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