The City of Angels’ food culture is growing, no doubt in part because of the consistently fresh produce and top-quality ingredients that can be found in the state of California. The region of Los Angeles is vast, and many restaurant-goers find themselves traveling to all different parts of town to check out the hottest eateries.
In downtown LA, the arts district is the area to watch. While still gritty and rough around the edges, the area has seen a surge in great restaurants, cocktail bars, and lounges, such as Church & State, whose cocktail program and wine list are both outstanding.
Santa Monica continues to offer great hotel dining at restaurants like Shutters and Casa del Mar, but newcomer aestus is offering something special: an intriguing seasonal menu crafted by executive chef Alex Ageneau and owner and sommelier Kevin O’Connor.
Old favorite The Bazaar by José Andrés in the SLS Hotel in Beverly Hills still offers a flawless dining experience, and Bar Marmont is dishing out some serious eats, like the smoked trout in crispy potatoes and Wesley’s spicy chicken with a Greek yogurt dipping sauce.
It’s safe to say that the cuisine in Los Angeles and its neighboring regions is only getting better, beckoning eaters from around the country to come and take a look.
Seared Ahi Tuna Over Dirty Rice at Esterel in the Sofitel Hotel
Up-and-coming chef Victor Boroda is behind the new menu at Esterel. You’ll find a range of dishes that reflect the Mediterranean-meets-California vibe that this spot is going for. The restaurant serves breakfast, lunch, and dinner in a quiet and cozy atmosphere, and boasts an outdoor lounge. One of my favorite dishes was the chef’s ahi tuna seasoned with salt, pepper, sumac, and Greek yogurt, paired with black rice and English peas and topped with a fennel-cucumber slaw. Be sure to swing by for the breakfast buffet, which is filled with delicious cheese, fruits, and charcuterie, as well as a knockout eggs Benedict topped with salmon. The hotel also offers a variety of gluten-free, vegan, and vegetarian options.
Escargots de Bourgogne en Croûte at Church & State
At the edgy/chic Church & State, French cuisine reigns supreme. Executive chef Tony Esnault has an exceptional résumé, having worked for mentor Alain Ducasse at the world-renowned Le Louis XV in Monte-Carlo. At his current outpost, he’s producing French bistro flair with a twist. I enjoyed a variety of his classics, such as the roasted bone marrow with marinated radish salad. But the dish that blew me away was his escargots de Bourgogne. Usually, this dish is finished with a puff pastry, but in this case, the chef topped it with a radish. The dish was every bit flavorful, and I felt less guilty for eating something lighter. I would go back there simply for a plate of those. And while I’m usually a fan of food and wine pairings, the food and cocktail pairings here are impeccable. The evening I visited, the Jacob’s Ladder was the special of the evening, and the menu boasted mainstays like PB&J constructed with Selvarey rum, peanut orgeat, strawberry, and lime.
Beef Tartare with Smoked Beets and Horseradish at aestus
When I was told that I should try the beef tartare at aestus, I thought it would be like any other beef tartare I’ve had in my life: good, not great. I seem to eat many of the same old French bistro-style dishes that I’m over it, for lack of a better term. Then out comes chef Ageneau’s version and I became a believer. Firstly, it was topped with thinly sliced beets that almost looked as though they were the beef itself. Underneath was a deliciously spicy and well-seasoned tartare. I am gluten-free, and the chef even prepared lettuce cups instead of toast for me to pair with the dish. All in all, it was a unique and wonderfully refreshing take on an old classic. I also thoroughly enjoyed the grilled lamb chops with asparagus, cumin, and tapenade — it was light and decadent at the same time.
Almond-Crusted Sea Bass at Bar Marmont
Bar Marmont is located just down the street from the famed celebrity hangout Chateau Marmont. With a full dinner menu and an inventive cocktail list, it should not be overlooked during a night out on the town. The menu has great small bar bites like Wesley’s spicy chicken and smoked trout with crispy potatoes topped with crème fraîche and capers — both can easily be devoured while throwing back a few glass of prosecco at the bar. For those sitting at a table, the dinner menu is just as satisfying, if not more so. I fell in love with the almond-crusted sea bass with haricots verts and a garlic sauce (minus the breadcrumbs for me). The garlic and almond combination was simple and powerful, packing just the right amount of flavor to stand up to the sea bass.
Organized Caesar at The Bazaar by José Andrés
Perhaps there’s no better way of describing a meal at Jose Andrés’ The Bazaar than as simply an experience. From the moment you step foot into the restaurant you understand that you are, essentially, along for the ride. I hoped that my dining companions would be as adventurous as I am, but would also respect my dietary restriction. No need to worry; The Bazaar was a real treat. While we sampled over 10 outstanding dishes that often left me feeling inspired and perplexed simultaneously, I was most taken with Mr. Andrés’ dish known simply as the organized Caesar. The dare-I-say deconstructed dish included quail egg and Parmigiano-Reggiano, and left me hoping there were three more helpings coming out from the kitchen next.
Our Top 20 Pasta Recipes
You asked, we answered. Read on for our top 20 authentic Italian pasta recipes.
No matter the season, a perfect plate of pasta is one of life's simple pleasures. From the truffle-topped plates of Piemonte, to the meat-heavy ragù dishes of Emilia-Romagna and the sauced-up pasta of Roma, every one of Italy's 20 regions boasts traditional dishes to call their own.
One of our favorite things about pasta is that the shape and sauce pairing combinations seem endless, each one more delicious than the last. Whether you prefer to make your own pasta fresca at home (roll up your sleeves and give fresh pasta dough a try!) or stick to the prized, dried pasta di Gragnano (get our tips for how to cook pasta perfectly every time), add these authentic Italian pasta recipes to your cooking arsenal – your friends, and your stomach, will thank you.
The Live Well Network RecipesBacon Mac and Cheese Tags: Recipes: Pasta, Food Rush Chef Ryan Scott shares his recipe for macaroni and cheese, which he tops with bacon and breadcrumbs. See Recipe Sour Cream Pound Cake Tags: Desserts, Food Rush Sour cream makes this delicious pound cake moist! See Recipe Latin Potato Salad with Avocado, Mango and Chicken Tags: Main Course, Let's Dish This recipe adds a Caribbean zing to the traditional potato salad. With the addition of the cooked chicken, it is ideal for a lunch or dinner. If you want to spice it up a bit more, feel free to toss in some hot sauce. See Recipe Andouille Stuffed Chicken Breast Tags: Main Course, Recipes: Chicken, Let's Dish Andouille is a spicy and heavily smoked sausage that originates in Cajun country. See Recipe Vegetarian Beet Burger Tags: Recipes: Burgers, Recipes: Vegetarian, Food Rush This vegetarian beet burger can be crumbly and a bit messy to eat, but worth it! See Recipe Chocolate Hazelnut Mousse Cake Tags: Desserts, Food Rush Don't let the ease of this dessert fool you! It is company fare! The hazelnut makes it rich and indulgent. See Recipe Tuscan Grilled Salmon with Grilled Asparagus Tags: Food, Main Course, Let's Dish Applying a dry rub to the outside of the salmon completely transforms the fish's flavor! See Recipe Pakoras -- Fried Vegetable Fritters Tags: Appetizers, My Family Recipe Rocks Pakora is a spicy, deep-fried vegetarian dish. It makes the perfect appetizer. See Recipe Puffed Wild Rice Krispie Nitro Tags: Desserts, Food Rush Ryan heads to Los Angeles to meet up with fellow "Top Chef" contestant and current contestant on Food Network's "The Next Iron" Chef Marcel Vigneron. Marcel shows Ryan his unique spin on Wild Rice Krispie treats called Puffed Wild Rice Krispie Nitro. See Recipe Walking Tacos Tags: Main Course, My Family Recipe Rocks These easy tacos are great for camping. See Recipe
- ⅓ cup extra-virgin olive oil
- 3 cloves garlic, sliced
- 2 dozen littleneck clams, shucked on the half shell, juices reserved
- ½ cup dry white wine
- Juice of 1 lemon
- ¼ cup chopped fresh Italian parsley
- 2 tablespoons unsalted butter, cut into small pieces
- ¼ teaspoon peperoncino
- 1 ½ cups panko breadcrumbs
- ¼ cup grated Grana Padano
- 4 scallions, finely chopped
- 1 teaspoon crumbled dried oregano, preferably the Sicilian on the branch, crumbled
- Kosher salt
Let the oil and garlic steep in a small bowl for 30 minutes. Preheat the oven to 450 degrees F. Strain the clam juice through cheesecloth or a very fine sieve into a large rimmed baking sheet (like a half sheet pan).
Add the white wine, lemon juice, 2 tablespoons of the parsley, the butter and half of the peperoncino.
In a large bowl, toss the breadcrumbs, grated cheese, scallions, 3 tablespoons of the garlic-infused oil, the remaining 2 tablespoons chopped parsley, the oregano and the remaining peperoncino. Season lightly with salt. Toss until thoroughly blended.
Top each clam with some of the breadcrumb topping packing it down tight. Set the clams in the prepared baking pan and drizzle the remaining infused oil over them, leaving the garlic behind.
Bake until the pan juices are bubbling and the breadcrumbs are golden brown, 12 to 15 minutes. Transfer the clams to a warm platter or divide among serving plates. Spoon the sauce from the baking dish onto the plates, not over the clams, to keep the breadcrumbs crispy. Serve immediately.
10 Best Pastrami Sandwiches in Los Angeles
Finding a pastrami sandwich to eat in Los Angeles has never been a challenge. From Boyle Heights to Tarzana, there are burger stands, dedicated pastrami shacks and classic delis, all offering sandwiches made with the salty smoked meat. Lately, with a renewed interest in all things house-made, you can also sample the Jewish staple in more unexpected places, like chef-driven restaurants.
Pastrami is the pinnacle of cured meats. Brisket of beef is salt-brined, spiced, hot smoked, chilled, steamed then sliced and served. The multiple steps were devised before refrigeration, and ensure it comes out transformed, tender and flavorful. The version most of us know and love is the unique creation of the Romanian-Jewish immigrants of New York. As the people who made it and loved it moved west, the pastrami sandwich came along for the train ride. By the time it got here, it was ready for chili peppers, less spices, an Italian roll, (the oh-so-not-kosher) cheese slice and at some point lost its strict affiliation with Eastern Europe and became open to interpretation from all cultures.
Some of the best around is being made in ugly drums by Korean-Americans, are ethically made with organic, grass-fed beef, or appear in a quesadilla at a hipster taco joint. It can be found topping burgers and fries and some rebels are making it with salmon. The meat can be thick (hand-cut) or thin (machine) sliced. Lastly, you will find all of the meat piled high on to rye bread or an Italian roll. For our purposes, we didn't care if it was on a roll or sliced bread, but did judge the quality of the bread. (Rye bread is iconic, but not nearly as common as an Italian roll.)
Choosing a “best” pastrami was exceptionally difficult. Langer's has been at the top of the list for years, but we found a few contenders for the crown.
The Hat Credit: Rachael Narins
10. The Hat
The Alhambra-based mini-chain, with locations ranging from Pasadena to Claremont, is a nostalgic favorite for people who grew up anywhere near one. Family-owned since 1951, The Hat specializes in selling hot, fast, 1/2-pound pastrami sandwiches to the yearning masses. Everything is packaged to go, but paper plates are also provided along with a condiment bar and pickled yellow peppers to pile on top. If you dine in, most locations have indoor and outdoor seating as well. And the sandwich? Dipped in jus, it consists of delicate slices of slightly salty meat piled loose and high. The roll is soft and white and does a fine job keeping the joyful mess together. 1 W. Valley Blvd., Alhambra (626) 282-0140.
Johnnie's Pastrami Credit: Rachael Narins
9. Johnnie's Pastrami
The key to the decades-long success of this family-owned pastrami outpost is the copious portion of super thinly sliced – almost shredded, really – pastrami that topples from the pillowy roll. (You can get rye if you ask.) The atmosphere in Johnnie's is that of a s-era diner, replete with individual jukeboxes stacked with oldies, on top of the original Formica tables. Drop in a few quarters, queue up the Beach Boys and dig in to the complimentary pickle chunks before wrapping your mind around the behemoth, $12 (cash only) jus-dipped sandwich. Or sit outside by the firepit and enjoy the sounds of Sepulveda Boulevard rushing by. Since calorie counting is in on hiatus, you probably should get some of their very fine crinkle cut french fries while you're at it. 4017 S. Sepulveda Blvd., Culver City (310) 397-6654.
Original Rinaldi's Credit: Rachael Narins
8. The Original Rinaldi's
Rinaldi's is a bit confusing on first inspection. The decor is beachy, the music is reggae and the clientele is a mix of young families and workers on lunch break. Rinaldi's quickly serves up a variety of standard hot and cold sandwiches, including a bounteous pastrami called The King of Sepulveda. They start with very lean pastrami, couple it with a slice of pickle and slather the mustard on a standard roll. The saltiness might be attributed to the proximity of the ocean, but no matter because it's well balanced and worth every bite. You can order a small or, for $1.50 more, a large that can handily serve two people. 323 Main St., El Segundo (310) 647-2860.[
Pastrami at Brent's Deli Credit: Rachael Narins
7. Brent's Delicatessen
Since 1967, this stalwart deli has catered to the fresser in all of us they're not messing around with their gigantic sandwiches. There are more than six combos on the menu that incorporate pastrami, including the triple decker heart attack of hot pastrami and chopped liver that's worth every dangerous bite. Ess gezunt. ( But no matter which version you order, leave the vine-ripened tomato off.) What you're served is moist, medium-thin slices of lightly smoked meat with a rich finish. If the portions seem extreme, you can order a half sandwich with a robust bowl of soup instead. The rye bread, which is perfectly lovely, is brought in from Delicious bakery. Since your're there, may was well pick up a loaf to make another sandwich from your leftovers. 19565 Parthenia St., Northridge (818) 886-5679.
Eastside Market Credit: Rachael Narins
6. Eastside Market Italian Deli
Walk into the dimly-lit Eastside Market on a weekday and you'll instantly feel secure – mostly because almost every other patron will be a police officer, EMT or fire fighter. Seriously, if a crime were committed on the dark side of this building, nobody would ever know, as all eyes are on the behemoth sandwiches. This Italian-ish mish-mash of meat and bread is drenched in tangy red marinara sauce and topped with unmelted cheese – and is not for the faint of heart. New Yorkers may lament that it isn't on par with what they get at home, but Dodger fans know it's the ideal pre-game meal. Sandwiches are $8.20 and the harried but exceptionally kind counter-people hand the food over in a hurry, as long as you bring cash. 1013 Alpine St., Los Angeles (213) 250-2464.
Oinkster Credit: Rachael Narins
5. The Oinkster
Both outposts of Andre Guerrero's The Oinkster serve three versions of a pastrami sandwich. With cheese or without, you'll get a neatly packed pile of slow-smoked, medium-thin sliced pastrami.The juicy meat has only a hint of wood-fire clinging to it, but just enough to remind you of its long journey to the plate. At this carnvores' emprorium, (also home to some exceptional french fries) you are well advised to leave your vegetarian friends at home – and get your glutton on. 2005 Colorado Blvd., Eagle Rock (323) 255-6465.[
Jeff's Gourmet Kosher Sausage Factory Pastrami Credit: Rachael Narins
4. Jeff's Gourmet Kosher Sausage Factory
The only Kosher-certified option on this list, Jeff Rohatiner's brined and lightly smoked beef is steamed, sliced window-glass thin and neatly nestled in to a roll from Elat Bakery. If you're not strictly a pastrami-on-rye lover, this is for sure the choice for you. The place is always overcrowded with school kids (why are they not in school?) on break, but don't let that deter you. Push on through to the counter and order up. There isn't really a word that means the extra light version of a very heavy food that is still exceptionally bad for you, but if there was, this is the sandwich that would inspire it. We can't praise this sandwich enough. 8930 W. Pico Blvd., Los Angeles (310) 858-8590.
3. Smoke City Market
For a barbecue lovers variation on the pastrami theme, follow the wafting smell of oak wood smoke to this Texas-style restaurant in Van Nuys and pull up a bench at one of their picnic tables. The pastrami sandwich is a thing of beauty – full-fat, 3-inch tall, hunks of meat with a lingering hint of firewood and a rich, deep flavor. The picturesque meat is long-smoked with richly charred spices. Those slices are hefted on to a white roll from a panaderia in Sherman Oaks and topped with cabbage slaw and a thick barbecue sauce – which seems more Kansas than Texas, but we're being picky. The hipster restaurant, open since 2010, only serves their food on paper – and provides all the napkins you'll need, if you choose not to lick your fingers that is. 5242 Van Nuys Blvd., Van Nuys (818) 855-1280.
Yes, Langer's is the runner-up on this list. Let the shouting begin. Believe us, we love Langer's and agree they do everything right. No denying it. When you sit down in a big booth it's like sitting down to a kosher-style deli right out of central casting, and to say it's a revered palace is almost an understatement. Knowing that, you'll most likely order the much loved number 19, a truly egalitarian, mile-high pastrami sandwich. No matter which version you get, the meat is what counts. It's fork-tender, and the caraway-flecked bread is par-baked and then finished later, giving it that renowned crackle, combined with easy chew. Due to the volume that goes through this restaurant, the pastrami isn't smoked on-site – but it is finished there, and deftly so. That they can make so many consistently perfect sandwiches is a mix of miracle and experience. What Langer's is offering is more than a sandwich: It's a full Los Angeles experience of and for the people. 704 S Alvarado St., Los Angeles (213) 483-8050.
The O.G. at Wexler's Deli Credit: Rachael Narins
1. Wexler's Deli
This is what single-minded passion looks like. Micah Wexler, who recently opened his soulful deli in Grand Central Market, has a clear vision of old-school Jewish deli food, and thanks to that he makes a praiseworthy sandwich. It's a classic rendition of bread, meat and mustard, made modern through an extreme dedication to top quality ingredients. Order up the O.G. (that's Original Gangster) – or the MacArthur Park if you're the type who likes cheese on your meat – and bite in to the thick, hand-cut, antibiotic- and hormone-free Colorado beef that's been long-smoked on-site over applewood. An aromatic layer of pepper and spices adds more flavor and texture to the supple meat. It comes with a choice of slightly spicy celery-seed flecked coleslaw or the irreproachable, creamy potato salad. The beautiful bread, made to Wexler's specifications in hearth-stone ovens at Etchea bakery is not too thin or thickly cut and has a glorious, chewy texture and a terrific toothsome crust. Pull up a stool, slather on a little more Plochman's Kosciusko Mustard, take a sip of your Cel-Ray and then bite in to perfection, finishing the experience with a barrel-aged, lacto-fermented cucumber pickle. Mazel tov, Wexler's. You're doing it right. 317 Broadway, Los Angeles (213) 624-2378.
Rachael Narins welcomes recommendations for a good cardiologist after eating all of this pastrami. Follow her on Twitter @chickswknives and on Instagram. Want more Squid Ink? Follow us on Twitter or like us on Facebook.
The French love their sweets, whether it's a sweet crêpe, featured above, or a box of macarons from their local pâtisserie. A pâtisserie is a shop where French pastries and cakes are sold.
Featured above is a box of macarons from my favorite pâtisserie, Ladurée. Macarons are like small cookies with cream inside and can be various types of flavors from rose flavored, to coffee flavored, to raspberry flavored.
As you can see, eating like the French is worth every bite. Personally when I travel to France, I'm always most excited about the cuisine. Once I return home, I miss the endless breads and cheeses more than anything. Then, I begin counting my days until I return and can once again truly eat like the French.
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The Northridge Earthquake: 20 Years Ago Today
On January 17, 1994, at 4:31 am, a magnitude 6.7 earthquake struck the San Fernando Valley region of Los Angeles, killing more than 60, injuring more than 9,000, and causing widespread damage. Freeways crumbled, gas mains burst and caught fire, apartment complexes collapsed, and power was lost to vast sections of the city. Thousands of buildings were either destroyed outright, or declared unsafe to enter, and later demolished. Twenty years later, here is a look back, in photos.
Cars lie smashed by the collapsed Interstate 5 connector few hours after Northridge earthquake, on January 17, 1994, in Sylmar, California. The magnitude 6.7 Northridge Earthquake occurred on January 17, 1994 at 4:31 AM, killing more than 60, injuring more than 9,000, and causing widespread damage throughout the west San Fernando Valley. #
A portion of the Santa Monica Freeway near La Cienega in Los Angeles, damaged due to a major earthquake early Monday morning, January 17, 1994. #
Spectators watch a building burn amid glass shards and other rubble in the Sherman Oaks area of Los Angeles in the early morning hours of January 17, 1994, following a major earthquake that hit Los Angeles. #
Gas from a ruptured supply line burns as water from broken water main floods Balboa Boulevard in the Granada Hills area of Los Angeles, on January 17, 1994. The fire from the gas main destroyed two homes. #
A tractor trailer and camper are abandoned on a span of eastbound state Route 14 near Sylmar, California, on January 18, 1994. #
A crashed vehicle sits against part of the Santa Monica Freeway that separated during a severe earthquake, on January 17, 1994. #
This January 17, 1994 photo shows the covered body of Los Angeles Police Officer Clarence Wayne Dean, 46, near his motorcycle which plunged off the State Highway 14 overpass that collapsed onto Interstate 5, an interchange that is now named in his memory. Dean was reporting to work in the predawn darkness and apparently never saw the collapsed bridge. #
A gas main on fire throws flames into the air after it broke and exploded destroying nearby homes following the Northridge earthquake, on January 17, 1994. There were a total of 466 fires reported on January 17, three of them simultaneously broke out immediately following the earthquake and were due of the rupture of natural gas valves and/or mains. #
A portion of the outfield structure at Anaheim Stadium collapsed after a severe earthquake hit the Los Angeles area, on January 17, 1994. #
Ray Hudson reacts as a friend's home goes up in flames at the Oak Ridge Trailer Park in Sylmar, California, after a major earthquake, on January 17, 1994. #
Steel-reinforced concrete support beams damaged by the 1994 earthquake. #
Men inspect damage to cars and apartment complex after Northridge earthquake, on January 21, 1994, in Canoga, California. #
Damage from the January 1994 Northridge Earthquake sustained by the Los Angeles Memorial Coliseum. #
The parking structure at the Northridge Fashion Center in the South San Fernando Valley, collapsed after a severe earthquake struck, on January 17, 1994. #
A Los Angeles police officer stands in front of the Northridge Meadows Apartment building, after the upper floors of the structure collapsed onto the open garages and first story, killing 16 people, on January 17, 1994. #
Iran Ashtari and his wife Emani eat dinner among their belongings in front of their quake-damaged apartment on January 17, 1994. #
California State University, Northridge, students walk by a parking structure that was heavily damaged on the CSUN campus in the January 17 earthquake. #
Medical personal work a triage unit outside Olive View Medical Center in Sylmar, California, to help some of the dozens of people injured in the earthquake, on January 17, 1994. #
A portion of the Bullock's department store in the Northridge Fashion Center, collapsed after the Northridge earthquake, on January 17, 1994. #
Octogenarian Art Mahony sleeps at the Red Cross shelter set up in the Santa Clarita, California, Boys and Girls Club, on January 18, 1994. Many people forced from their homes by the previous day's earthquake sought out shelters to get a night's rest. #
People left homeless by the Northridge earthquake line up in Canoga Park, California, to make phone calls at a mobile telephone facility, on January 22, 1994. Thousands of people affected by the 17 January earthquake lived in cars and tents for days after, rather than risk another earthquake in their homes. #
Bricks and debris surround a building housing Ara's Pastry on Hollywood Boulevard in Los Angeles, on January 17, 1994. #
The glow of a house fire and the reflection of lights on a fire truck gives an unearthly look to firefighters fighting a blaze in the 18000 block of Prairie Street in the Northridge section of Los Angeles, on January 18, 1994. Many houses and businesses burned as a result of gas leaks and sparking electrical wires as power was turned back on even as aftershocks to Monday's 6.6 earthquake continued to roll through the area. #
Imuez Rodrigues, left, and Jose Murillo, homeless following Monday's deadly earthquake, huddle around a warm fire at their camp in the Granada Hills area of Los Angeles, on January 19, 1994. #
California National Guardsman Sgt. David Valenzuela, stands guard over the corner of Sherman Way and Reseda in the San Fernando Valley area of Los Angeles in the early morning of January 18, 1994. #
Early morning commuters face bumper-to-bumper traffic as they travel the Sierra Highway to avoid the earthquake-damaged Highway 14 and Interstate 5 interchange, on their way to Los Angeles, on January 19, 1994. #
A construction worker starts to cut up some of the destroyed walls in the courtyard of Northridge Meadow, an apartment complex that collapsed during the Northridge earthquake, on January 24, 1994. #
A resident and a cameraman look at damage to the Kaiser Permanente Building following the Northridge earthquake, on January 17, 1994. #
A resident fills a water jug on January 18, 1994, at one of many water lines set up in the area to assist victims of the Northridge earthquake. Local authorities warned residents not to drink tap water after the quake broke many water mains in the area. #
Maria Partlow sifts through the remains of her home that burned after the earthquake in the Granada Hills section of Los Angeles, on January 19, 1994. #
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Food Guide To Dodger Stadium
In the concourse near right field, you&rsquoll notice that the entire back area that was previously closed off is now open for walking, shopping and most importantly, eating. Holding down the fort for patrons is Tommy Lasorda&rsquos Trattoria which offers Italian fare with an East coast vibe. Lasorda’s gives Dodger fans a taste of the team’s early days in Brooklyn. Among the favorites here is the Pepperoni Pizza with dough that’s made soft along with a thin crust.
For a brand-new, country fair twist on the classic Dodger Dog, try 2015’s Fried Dodger Dog. Served up in the same bun, with the same toppings available, this fried and extra-crunchy hot dog looks and tastes a bit like beef jerky in a bun. Location on Field level (aisle 48).
New for this year, try the Lasorda’s Meatball Marina Cone, a purely delightful mixture of flaky cone-shaped crust, a giant meatball, and perfectly seasoned marinara. Although the cone (which is priced for the 2015 at $9) is sure to delight the senses, consider bringing a bib to eat this messy treat.
Bite into a sandwich that is as good as it looks. With hand-breaded chicken served on an Italian roll covered in marinara sauce, Provolone cheese and Parmesan, you’ll be fully satisfied after eating this one. Found at Tommy Lasorda’s Trattoria.
Nope, it’s not a myth. These actually do exist. Made with chili, cheese, and Frito chips, this hot dog is a fan favorite.
The Italian Sausage in right field is easily one of the best in the game. The sausage comes with light beef, and with just the right amount of peppers on top, fans who venture to right field can sink their teeth into a juicy sausage that&rsquos filling. And, with a rich texture and a lot of flavor that goes above, but not beyond what’d you&rsquod expect from a ballpark sausage, this sausage will stand out amongst the rest.
If you&rsquore at Dodger Stadium and its Brooklyn roots, there&rsquos gotta be a meatball sub on the menu. Doused in sauce with a splash of cheese, these are as close to a New York sandwich you’re going to find anywhere in Los Angeles, nevertheless the hallowed stands of Dodger Stadium. The meatballs are big and scrumptious, and if you discount the high price tag, this is one of the highlights on the new menu. Once you sink your teeth in, you won&rsquot regret it.
On the opposite end of the spectrum is a good ol hot link. Armed with a deceptively hot kick that will sneak up on you covered by a bed of cole slaw, the sausage will make anyone who’s visiting or from down South smile with appreciation that they could get something tasty and flavorful at Dodger Stadium.
Drawing inspiration from the barbecue hubs from across the country, most notably Texas, the brisket sandwich is done right here. Smoked for 12-to-17 hours before, the meat is covered in a tangy barbecue sauce, red onions and a slew of sour pickle slices. When these elements are placed on a flour bun, you&rsquoll have a nice replica of the barbecue that&rsquos swept the middle part of this nation.
Served in a 64 oz souvenir helmet, which you can bring home with you, the nachos are exactly what you&rsquod expect from the ballpark, except with cheese, refried beans, sour cream, pico de gallo and carne asada. You wouldn&rsquot expect for the small bite sized piece of steak to be tasty, yet the meat has character. With all that&rsquos going on with the different ingredients, prepare to get messy when you sink your teeth into these delicious nachos. And while it&rsquos easy to make nachos, it&rsquos tough to make a memorable nacho dish and that&rsquos exactly what they&rsquove done here. The nachos are available on the Field, Loge and Reserve levels.
Chef Tingley may have drawn comparisons with McDonald&rsquos in terms of quickness, but the true inspiration for these delicious patties is In-N-Out Burger. These small burgers may not be quite In-N-Out material, but that doesn&rsquot mean they aren&rsquot of the highest quality. Considering the rapid turnaround time, the cheese-melted onto a beef patty with lettuce and tomato of course, go down as smoothy as a Yasiel Puig double. It’s easily the most under appreciated item on the menu, especially when you consider the other, more popular items to choose from.
Available at Tommy Lasorda’s Trattoria in right field, The Pasta Plate is one of the new favorite options at Dodger Stadium. The dish features delicious moist and juicy meatballs over penne pasta along with tasty marinara sauce. Lasorda’s Trattoria definitely delivers and will make you feel like you’re not just eating stadium food.
Taking the cue from one of Los Angeles&rsquo favorite culinary delights, this is the bacon wrapped hot dog to end all. Unlike the ones you’re likely to grab from someone pushing a cart outside the stadium after a game, this dog will put all of those to shame. There&rsquos a lot more going on here too, and though it&rsquos a bit heavy with the all-beef hot dog, maple smoked bacon, peppers and onions, it&rsquos nothing that couldn&rsquot be washed down smoothly with a cold beer.
What goes better with your Dodger Dog or burger than fries? Garlic Fries. If you’ve ever gone to a Dodger game, the smell should be familiar by now. Smothered in garlic, this popular snack will have you coming back time and time again.
The classic Dodger Dog is one of those eats that people come from far and wide to try out. If you’re taking in a game, you must have one. With the option to get it steamed or grilled, add some relish and mustard and it’s the perfect choice when you’re watching the home team win!
If you’re looking to spice up the iconic and famous Dodger Dog, look no further than the Doyer Dog. The Doyer Dog, which is essentially a Dodger Dog with chili, jalapeños and nacho cheese, pico de gallo and tomatoes, is named for the Spanish language pronunciation of the Dodgers name and is a tasty treat while you root for the home team.
Aside from the other delicious new eats at Dodger Stadium, they are offering Mexican corn which is a must try. The tasty combination of mayo and herbs and cheese is so tasty that you’ll be craving this treat long after the game.
(Photo by Maxx Wolfson/Getty Images)
If you’re looking for healthier options, fans will get their chance to dine on choices such as turkey burgers, veggie burgers, veggie dogs, veggie wraps and veggie pizza at a number of spots around the stadium.
Aside from the delicious new food options at Dodger Stadium mentioned, other favorites include the Grilled Turkey Leg which is available at the Think Blue BBQ on the Field level, as well as the Philly Cheesesteak, Chicken and Shrimp Skewers, and the Southwest Tostada Salad. Thirsty for a drink? Stop by one of the full bars serving new cocktails inspired by the history of the Dodgers organization.
5 Plates of Los Angeles - Recipes
We are pleased to announce the opening of
11648 san vicente boulevard
los angeles, california 90049
SPRING FAVORITES PRIX FIXE (to-go)
exclusive of beverage, tax and gratuity
choice of one dish for each course
lettuces, pea shoots, avocado, green chile, buttermilk & ricotta salata
green garlic focaccia, cavolo nero, mozzarella, bianco sardo & hazelnuts
the farmer’s plate - roasted vegetables, muhamarra & chickpea purée, burrata & grilled toast
salumi plate - alps salami, spanish chorizo & grilled toast
soft polenta, wild mushrooms, mascarpone, gremolata & swiss chard
grilled mexican bass, grain mustard, sorrel, & sizzled pancetta
hanger steak, cherry tomatoes, gentleman’s relish & whole wheat crumbs
roasted half chicken “ode to zuni”, panzanella, fennel & green olives
cauliflower, curry & red wine vinegar
farro & black rice, currants & pine nuts
weiser farm fingerlings, crème fraîche & chives
chocolate torta - almonds, hazelnuts, dates & espresso cream
butterscotch pot de creme - fleur de sel & salted cashew cookie
$149. available weekends only 12-4pm.
the farmer’s plate, roasted vegetables, muhamarra & chickpea purée, burrata & grilled toast
cheese & charcuterie with accompaniments & grilled toast
little gem lettuces, cucumber, shaved roots & green goddess dressing
bacon-wrapped dates stuffed with parmesan
spanish fried chicken, romesco aïoli & chili-cumin butter
roast turkey focaccia sandwich, mozzarella, green harissa, avocado & castelvetranos
scrambled egg focaccia sandwich, hook’s cheddar, lady edison ham & chive crème fraîche