Favorite Posts from May 28 – June 3, 2012Michael Tusk from Quince and Cotogna will be back in L.A. on September 29 for Alex's Lemonade.
On May 30, Caroline on Crack founder Caroline Pardilla reported, 42 Fancy Pants Cocktails Debut at Santa Monica’s Melisse
On May 31, Eat Drink + Be Merry founder Dylan Ho posted about, Nong La Café, West LA. The Home-style Vietnamese Food of Mama Phuong
On June 1, Eater LA editor Kat Odell reported, L.A. Loves Alex’s Lemonade Back With More Power Chefs on September 29, including out-of-towners April Bloomfield, Michael Tusk and Marc Vetri.
On May 29, Eater LA editor Kat Odell reported, Bicycle-Powered Ice Cream, Peddler’s Creamery, Hopes to Scoop Downtown This Summer. Edward Belden plans to churn using bicycle power.
On May 30, Los Angeles mag food editor Lesley Bargar Suter reported, dineLA Announces Summer Dates. This round, restaurants are offering two-course lunch menus and three-course dinner menus from July 16 to 27.
On May 29, LA Times deputy Food editor Betty Hallock asked 5 Questions for Candace Nelson, the founder of Sprinkles Cupcakes and adjacent (at least in Beverly Hills) Sprinkles Ice Cream, discovering the latest non-food-related book she’s read, the chef who’s influenced her the most, and more.
On May 30, Squid Ink contributor Tien Nguyen promoted the Fried Chicken Sandwich at Fundamental L.A..
On May 29, Squid Ink contributor Clarissa Wei posted a Q&A With Shi Peng and Phillip Fu of JTYH: Noodle-Making, Media Fame + a Noodle Video. We learn that Shi Peng apprenticed under the original owner of JTYH’s predecessor, Shanxi Dao Xiao Mian, and that the restaurant’s name is actually Heavy Noodle II.
On May 29, Midtown Lunch founder Zach Brooks asked, Why eat at one place, when you can eat at 5 in a guide to The Perfect 2 Hour Los Angeles Taco Crawl, including a Ricky’s Fish Tacos start and a Mariscos Jalisco finish.
On May 31, Stick A Fork in It contributor Anne Marie Panoringan reported, Cafecito Organico to Open in Costa Mesa. Angel Orozco and Mitch Hale are opening at the LAB, to be specific.