On LA Weekly, I write a history piece on the iconic Seventh Street Produce Market in downtown L.A. and its transformation over the last 100 years. Read the full article on LA Weekly.
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.
On LA Weekly, I write about new Koreatown food court, Square Mixx, and how it’s filled with South Korea’s most popular and trendiest restaurant chains. Read the full article on LA Weekly.
On Thrillist, fellow contributor Laurel House and I write about LA’s sexiest restaurants to set the mood. They run the gamut of hotspots with 360-degree views of the city skyline, to lush hideaways lit by candles. Read the full article on Thrillist.
On Thrillist, I write about Los Angeles’ best craft coffee bars along with reporter Josh Lurie. Read the full article on Thrillist.
On Los Angeles Magazine, I write about something near and dear to my heart: the most-extra croissants. There are some creative pastries in this roundup, from a kimchi-SPAM-musubi, to a crackly croissant dipped in matcha and white chocolate. Read the full article on Los Angeles Magazine.
On LA Weekly, I interview organizers involved in launching L.A.’s first-of-its-kind community marketplace at the Metro Westlake/MacArthur Station. It’s a place where street vendors can legally sell their wares. Their next step is opening up food stalls, but they’ve run into some hurdles–and they’re figuring out the best way to approach it. Read the full…
On LA Weekly, I interview Shibumi’s chef-owner David Schlosser about his Japanese kappo cuisine for its annual People Issue. Read the full article on LA Weekly.
On KCET, I interview scholars and restauranteurs for my long-form article about the ways restaurants can take positive actions in communities that are transitioning. Read the full article on KCET.