On July 6, e*starLA founder Esther Tseng wrote about Delicious Summer Bites and Much More at Whist, The Viceroy, including sea urchin crostini, grilled octopus and rhubarb tart.
On July 5, Eater LA contributor Matthew Kang reported, Kyle Glanville and Charles Babinski Depart Intelligentsia Coffee to form High-Concept Coffee Bar. Kang believes this “might be the most high-falutin, advanced coffee bar in Los Angeles.”
On July 5, Eater LA editor Kat Odell reported, Kitchen Table’s Rooftop Dining Room is a Hidden Gem, and chef Randall Perez’s menu includes Mediterranean plates like “grilled stuffed squid; branzino with sunchokes and lemon; and pork belly with white beans, fried green tomatoes and clams.”
Grub Street LA
On July 2, Grub Street LA editor Hadley Tomicki reported, Kevin Kathman Kicks Off AK Supper Club at Capri, replacing Wolf in Sheep’s Clothing and featuring dishes like baked oysters with chorizo, arugula and Manchego; lamb short ribs with white beans, fennel and green olive; and passion fruit panna cotta with blueberry, grapefruit and basil.
LA Times Food
On July 7, LA Times staffer Jessica Gelt continued the paper’s recent beer coverage in an article titled, Meg Gill’s heady run at Golden Road Brewing.
On July 6, LA Times deputy Food editor Betty Hallock filed a dispatch from Copenhagen, titled, MAD2 food symposium in Copenhagen: some highlights. The theme of this year’s conference was “appetite,” and David Chang and the producers of Lucky Peach will helm next year’s conference, with the theme of “guts.”
LA Weekly Squid Ink
On July 3, Squid Ink staffer Garrett Snyder reviewed Joe’s Falafel in Universal City in a post titled, Laffa Now, Smile Later, praising the “fresh from the oven” Israeli flatbread, “pretty mean falafel” and “especially vibrant” dolmas.
OC Weekly Stick a Fork In It
On July 5, Stick a Fork in It contributor Bill Esparza once again declared, Tijuana Si! by reviewing an Ensenada restaurant in a post titled, Chef Benito Molina in 12 Courses at Manzanilla: The Birth of the Cool. The L.A. based Street Gourmet praised the preparations of local sardines, foraged ice plant, conchas calientes and more.