BabyCakes, an acclaimed New York City bakery, migrated to downtown L.A. with its signature gluten-, dairy-, wheat- and egg-free desserts. Staffers, typically in cutesy hipster garb, can be found frosting vegan red velvet cupcakes and glazing baked - not deep-fried - donuts. Owner Erin McKenna substitutes sugar, milk and butter for natural ingredients like agave nectar, coconut oil and Bob's Redmill gluten-free flour.
New year, new juicery. Introducing more pressed juice to Los Angeles, Clover opens on La Brea with $70-a-day cleanses. If you consume as much stinky cheese, schnitzel, bacon and butter as we do, that ... More »
The rumors are true: Babycakes NYC in downtown L.A. has closed. "To free up some of our fine management crew and other resources we are unifying our two Los Angeles bakeries: Our Larchmont flagship wi... More »
Unless you live in some sort of vegan utopia where all your friends are herbivores (or Portland), it's almost a guarantee that dining out with meat-eating friends is going to be a disappointment for a... More »
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