On LA Weekly, I write about Michael McCarty’s amazing ability to scout talented chefs — from the likes of Nancy Silverton to Jonathan Waxman — for his eponymous, 38-year-old restaurant. Read the full article on LA Weekly.
On LA Weekly, I write about Norigami Tacos, a food-festival vendor that makes tempura-battered, seaweed taco shells stuffed with all the ingredients you’d find in a sushi roll. Read the full article on LA Weekly.
