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What to expect
Los Angeles has the most dynamic restaurant scene in America; it is one of the world’s great centers of dining.
With the Tasting Notes newsletter, our restaurant experts share insights and off-the-cuff takes on where they’re eating right now.
Plus, there’s an “Ask the Critics” section (send your questions!), links to the week’s stories in The Times’ Food section and more. Delivered to your inbox every Saturday.
Latest Tasting Notes Newsletters
Bill Addison details his love for crab in bicoastal meals, plus where to stress eat this election day and the Food staff’s picks for where to eat in L.A. this month.
For Día de Muertos, make the sweet bun pan de muerto, tropical mole, bread pudding, flautas and more.
Also, masa-powered sourdough, spooky cocktails, New Haven-style pizza with the char but without the coal, a World Series-sized L.A.-New York food fight, plus game-day specials, including restaurant picks from Shohei, Mookie, Walker and more of our favorite Dodgers in this week’s Tasting Notes.
Remembering Azay chef Akira Hirose and the other Japanese chefs cooking French food in L.A. Plus, Gustavo Arellano’s dispatch from “America’s unofficial Chile Highway.” Cooking for Día de Muertos. A giant corn maze. And big kids sucking on baby food-style pouches — will it change how they eat as adults? In this week’s Tasting Notes.
Steve Sando, heirloom-bean royalty, has written “The Bean Book” and discusses Rancho Gordo’s success, Bean Club and his favorite chickpea recipe.
Critic Bill Addison names 35 outstanding places to eat and drink in San Francisco. Plus, the annual reveal party for L.A.’s 101 best restaurants approaches.
Dodgertown gets a new fan-friendly pizza joint. The ultimate English Premier League bar guide.
Sandwich heaven in L.A. and Italy. Masa game changer. Fruit in your salsa. Wes Avila’s new-style steakhouse. Pumpkin spice latte, or PSL, goes indie. Robot harvesters. And a restaurant worker protest.. All in this week’s Tasting Notes.
A super-fresh California veggie sandwich, cheesy-saucy meatball sub and the ultimate grilled cheese are among our all-time favorite sandwich recipes at L.A. Times Food.
A must-stop stop off California’s 101 highway. Plus, Josiah Citrin’s Mélisse at 25, a coffee shop turned restaurant, pizza pop-ups, Frenchy grilled cheese. And robots in the kitchen? Meet the Autocado. All in this week’s Tasting Notes.
