August 16, 1998
My husband and I returned in May from a 14-day driving trip in the Czech Republic. While we were not on bicycle paths, we were in many of the same places that Cindy Ross wrote about (and others equally as obscure) in her article "Czech Trek" (July 19). We never had a problem finding food for my non-red-meat-eating husband. He had excellent trout and acceptable chicken everywhere. Unlike Ross, we had no problem finding green salads (all made with ubiquitous butter lettuce) or tomato-and-onion salads.
August 13, 2008 |
I poured this light, lively red from Piedmont at a dinner party recently and every single guest messaged me the next day to ask where to buy it. Not many retailers stock the 2006 Marchesi Alfieri Sansoero Grignolino, I'm afraid. But they should, because this is a perfect summer wine. Made from the local Grignolino grapes, Sansoero (named for the hill where the vineyard is located) smells like violets and lavender. It's full in flavor (wild strawberries, raspberries) with smooth tannins and a lovely, bitter-almond finish.
September 22, 1998 |
Dole Food Co. has signed a letter of intent to buy a 60% stake in Swedish produce marketer Saba Trading AB for about $90 million. Saba, a fruit, vegetable and flower importer and distributor, has a 40% market share in Sweden and $500 million in annual revenue. Dole, based in Westlake Village, plans to purchase its stake from Axel Johnson AB and the Swedish Cooperative Society, which will retain minority stakes.
September 21, 1986
South Coast Plaza Full-service restaurants Back Bay Rowing and Running Club: 641-0118. Salads, soups and sandwiches, priced from $4-6.50. Bennigan's: Near May Co. in plaza parking lot, 241-8938. Lengthy and varied menu, with prices ranging from $3-12. Forty Carrots: 556-9700. Light, health-oriented fare featuring salads, sandwiches and omelets. Entrees run $5-10. Kaplan's Delicatessen: 540-9022. Deli-style restaurant and bakery. Most entrees priced $5-8. Magic Pan: 556-1225.
September 12, 1986 |
"Oh George, it's darling!" gushed a woman sitting down in the casual chic of the latest Piret's, 998 S. Robertson Blvd., Los Angeles, (213) 657-2545. She ordered a glass of white wine (there are any number available), contemplated the soups, the salads, the pasta possibilities. Then she gave a contented little sigh. Piret's opened just last week, but it feels instantly familiar.
December 2, 2012
The best way Yreka, Calif., is off Interstate 5, 46 miles south of Medford, Ore., 80 miles north of Redding, Calif. From Los Angeles, it's 577 miles north, about a 10-hour drive. Or you can fly into Medford. From LAX, Alaska and United offer nonstop service, and United, US Airways, Alaska and Delta offer connecting service (change of plane). Restricted round-trip fares begin at $238, including taxes and fees. WHERE TO STAY Yreka Third Street Inn, 326 3rd St., Yreka; (530)
August 16, 1990 |
Salads have long been the mainstay of light, summer meals. But now sandwiches are starting to nudge salads aside. There are a lot of reasons for our renewed interest in sandwiches. We are now nutritionally savvy enough to know that bread is indeed the staff of life. Some of us are such bread fans, in fact, that the filling has become secondary to the quality of the bread that holds it. And a sandwich makes a much more satisfying meal than a salad--even when the latter is accompanied by bread.
December 7, 2009 |
Ladies who lunch: On your marks! Bouchon Beverly Hills just opened for lunch. The lighting is oh so flattering. The setting glamorous. And the food? Let's just say Beverly Hills has never experienced French bistro food so impeccably executed. Thomas Keller, the force behind the French Laundry in Napa Valley and Per Se in New York, doesn't fool around. Like the original Bouchon in Yountville and the one in Las Vegas, the Beverly Hills location was designed by Adam Tihany and captures the essence of a bistro -- yards of shiny brass, graceful potted palms, servers in long white aprons -- without attempting to be an exact copy.
March 26, 1992 |
Cafe Looma, a breezy new spot in Newport Beach, is far from perfect, but it has potential for greatness. In fact, a good deal of greatness is already there. The same could be said about chef Jason McMahan, a graduate of San Francisco's Culinary Academy and former sous chef at Monsoon, a Bay Area restaurant noted for Chinese and Asian dishes prepared from the highest quality ingredients (its owner, Bruce Cost, practically wrote the book on Asian ingredients).
July 17, 1987 |
"Help yourself to all you care to eat," said the sweet-voiced gray-haired woman, putting down another pan of food and wiping her hands on her old-fashioned apron. She smiled encouragingly and allowed as how the bean casserole was very good with the rice. Then she scurried back to the kitchen to bring out some more of the dairy-free olive cheese. Country Life, 888 S. Figueroa St., downtown (213) 489-4118, is a very strange restaurant.