Favorite Posts from January 20- 27, 2013

Salumi Los Angeles

Chad Colby’s salumi featured prominently at Mozza’s Salumi Bar and will carry over to Chi Spacca.

Find links to some interesting posts from L.A. food writers over the past week.

Eater LA

On January 24, Eater LA editor Kat Odell reported, Melrose has a Sweet New Place to Drink Coffee: Alfred, thanks to Joshua Zad.

Gourmet Pigs

On January 22, Gourmet Pigs founder Fiona Chandra reported, Suzanne Goin’s SAG Awards Menu + Slow-Roasted Salmon with Green Rice Recipe.

Grub Street LA

On January 24, Grub Street LA editor Hadley Tomicki asked, Is L.A. Having Trouble Stomaching Fair Restaurant Criticism?

On January 23, Grub Street LA editor Hadley Tomicki reported, Jason Tuley Opens Anchor WoodFire Kitchen in Santa Barbara featuring dishes like porchetta pizza with nettle pesto and Crescenza, wood-grilled local lobster with chile, lemon and herb butter; and “spare parts” like porchetta di testi with gribiche, purslane and sea urchin.

The Huffington Post

On January 24, Huffington Post LA shared, The Best Handmade Pasta in LA, including an informative slideshow and one of our picks: Bestia’s Spaghetti Mancini alle sea urchin.

LA Mag

On January 24, LA Mag Digest contributor Bill Esparza recommended, Don Lencho’s: Salvadoran Beach Barbeque Worth the South L.A. Detour, particularly for butterflied tilapia and pupusas.

LA Times

On January 25, LA Times Food editor Russ Parsons reported, The newest Mozza – Chi Spacca is set to open Feb. 4, featuring Chef Chad Colby, cured meats, a 42-ounce “tomahawk” pork chop and an 80-ounce bistecca fiorentina.

On January 24, LA Times staffer Jessica Gelt reported, Mixologist Matthew Biancaniello may find a home at Cliff’s Edge, beginning with a February 6 pairing dinner alongside chef Vartan Abgaryan.


On January 22, Zagat LA editor Lesley Balla shared, 12 Must-Try Poutines (or Smothered Fries) Around LA including ink., The Parish, and Seoul Sausage Co.


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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