The comfort-food menu feels a bit like a carnivore's fever dream, where umami accents inhabit every plate, bowl and parchment swatch, where even the cocktails might contain a pig's tail.
Hot off his 10-week, sold-out residency at Umamicatessen, chef Micah Wexler is already planning a new series of dinners. The dinners consist of a weekly, themed meal at a central kiosk at Umamicatesse... More »
For some, October in L.A. means candy corn stomach aches, new cocktail lists, air conditioning-induced colds and a fight to keep your business alive. We haven't done the math, but Westwood Village has... More »
This week we're launching a new series called Food of the Moment which devotes itself to an ingredient or dish currently experiencing an boom at local eateries. We'll then eat it, dissect it, discuss... More »
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