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April 5, 2010 | By Jessica Gelt
Contenders on the hit show "Top Chef" aren't known for being humble. That's why some L.A. foodies were surprised to hear that Alex Eusebio -- a Season 5 contestant and a hometown favorite -- had quietly opened an unassuming gourmet sandwich shop in Toluca Lake called Sweetsalt Food Shop. Before being cast on "Top Chef," Eusebio, who is of Dominican descent and moved to L.A. from New York, was the chef at an Echo Park restaurant called 15. The place had been transformed from a pupuseria into a homey bistro and Euesbio's sharp flavors and precise cooking style soon made 15 a popular neighborhood destination with a seemingly bright future.
July 10, 2005 | Susan Spano, Times Staff Writer
Ever since I went on the low-carb Atkins diet, I've been thinking about sandwiches, which are basically forbidden on the plan. I've been thinking of the incomparable taste and satisfaction of meat between two slabs of bread, of where renowned sandwiches -- the po' boy and the croque-monsieur, for example -- came from and of great sandwiches I have known during my travels.
October 14, 2011 | By Jessica Gelt, Los Angeles Times
Rock 'n' roll is to the Kibitz Room at Canter's what onions are to chopped liver. The two have been closely aligned since the little bar opened just off the beloved Fairfax Avenue deli's annex dining room in 1961. Only now, instead of a bunch of hippies and musicians like Frank Zappa and Jim Morrison hanging out there for the cheap booze and meaty sandwiches, you'll find a bunch of hipsters and indie rock musicians hanging out there for the cheap booze and meaty sandwiches. So things have changed, but not that much.
February 4, 2009 | Linda Burum
Until now, cemitas poblanas, the heroically proportioned, sumptuously layered central Mexican answer to Dagwood sandwiches, have been more or less relegated to cult status. But lately, these Pueblan street foods have been drawing long lines at certain Southern California taco trucks. And food buffs will probably notice that more and more mom and pop Mexican cafes are adding them to their menus.
December 9, 2010 | By Sharon Bernstein, Los Angeles Times
Sales at McDonald's restaurants in the United States jumped 4.9% in November, fueled by a huge national appetite for the company's oddly iconic McRib sandwich, which is made with a pressed-pork patty that contains no rib meat. The sandwich comes and goes from McDonald's menus, depending on the interest of local franchise holders and the giant chain's corporate marketing team. In November, the sandwich came back as a national offering for the first time in 16 years ? and consumers ate it up. The national McRib promotion ended last week, although the sandwich is still available at some stores.
November 7, 2012 | By Corina Knoll, Los Angeles Times
Turn into the winding driveway hidden by foliage and a man in a suit greets you before offering complimentary valet parking. Staff members in lavender polo shirts guide you to a hallway where smoked salmon sandwiches garnished with olives and cucumbers await. Ceramic platters of cookies are plentiful and salads are served in Asian takeout boxes paired with chopsticks. Tiny jars of honey are available to accompany your tea. This is voting, Brentwood-style. "It just makes it an experience," said Erla Perez as she noshed on a salad at the Luxe Sunset Boulevard Hotel, located in one of Los Angeles' most affluent neighborhoods.
September 20, 2009 | Andrew Bender
Nonstop canapés on gold-rimmed porcelain cocktail plates at diplomatic soirees. After a while, they get to be just a bit of a yawn, don't you find? So I cheered at the announcement that the G-20 summit would take place this week in Pittsburgh. Anyone puzzled about why it was selected hasn't been here recently. President Obama noted that Pittsburgh has "transformed itself from the city of steel to a center for high-tech innovation -- including green technology, education and training, and research and development."
February 2, 2012 | By Linda Burum, Special to the Los Angeles Times
Stick your fork into Chilenazo's pastel de choclo and you hit culinary pay dirt. A saucy, chunky, herb-laden filling sits beneath the souffléed fresh corn crust of this majestic pie-like concoction that comes steaming to the table in an individual earthenware bowl. Deep below its puffy exterior is braised chicken interspersed with pino , a blend of onions nearly caramelized with ground beef then punctuated with fresh basil, raisins and hard-cooked egg. It's a flavor fusion that upholds the pastel 's reputation as Chile's national dish.
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.
August 18, 2008 | Jessica Gelt, Times Staff Writer
IF YOU think vegan junk food is an oxymoron, you've obviously never had a dairy-free "Twinkie" from the Vegan Spot. So great is the public desire for them that Silver Lake's newest vegan destination -- it's been open for three months -- regularly sells out of the golden-cake tubes filled with rich white frosting. "I hadn't had a Twinkie in probably 25 years," says the restaurant's co-owner and chef, Sara Radovanovitch, about her first taste when the baker brought them in. "It was amazing.
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