Here are links to some of the more interesting posts written by L.A. food writers over the last week:
On December 12, Caroline on Crack founder Caroline Pardilla wrote about ways “To Love and Drink in L.A.,” sharing Downtown Romantic Getaways with Cocktail Options, including the Omni Hotel, Kyoto Grand Hotel and more.
On December 16, Eater LA editor Kat Odell reported Pablo Moix and Steve Livigni Mixing Drinks at Plan Check in her latest Booze & Brews entry. Apparently former Umami corporate chef Ernesto Uchimura will be making burgers and fried chicken.
On December 15, Eater LA editor Kat Odell shared her latest entry of Gatekeepers, featuring The Tasting Kitchen’s Francois Renaud.
On December 15, LA Times staffers Leah Rodrigues and Caitlin Keller shared a massive Christmas and New Year’s restaurant roundup
On December 14, LA Times deputy Food editor Betty Hallock reported Batch Restaurant & Bar to open next week in Culver City in the former home of Sublime Food Lounge, starring former Church & Staters James Couey and Mat Gries.
On December 16, Squid Ink contributor Liana Aghanian shared her Top 5 Places to Eat Piroshki in L.A., anointing a Van Nuys bakery the best in town.
On December 15, Squid Ink contributor Daniel Drennon posted about Far Bar in Little Tokyo, calling it the 2011 Most Improved Craft Beer Bar in L.A., crediting co-owners Don Tahara and Mike Gin, plus manager Jimmy Smith.
On December 12, Midtown Lunch founder Zach Brooks posted about his experience at Manna Korean BBQ in Little Tokyo, where he focused on the banchan buffet.
On December 17, My Last Bite founder Jo Stougaard posted about Giving leading up the holidays, featuring options like Alexandria House, Kiva and Share Our Strength.
On December 14, Taste Terminal founder Stan Lee posted a profile of Michael Young of Ombra: an accidental chef.
On December 18, Thirsty in LA founder Daniel Djang posted about A Smoking Winter Cocktail Menu at 1886, including “a cocktail that comes with a Surgeon General’s Warning” and a “seasonal deconstructed version of traditional Mexican hot chocolate made with chile-infused reposado tequila.”