Follow these links to some of the more interesting posts written by L.A. food writers over the past week.
On September 19, Caroline on Crack founder Caroline Pardilla wrote about Day 2 & 3 from her most recent trip in a post titled Eating My Way Through San Francisco, highlighting places like Jasper’s Corner Tap and Farm:Table in the Tenderloin. Serpentine in the Dogpatch, and both Bi-Rite Creamery and Monk’s Kettle in the Mission.
On September 19, Stan Lee invited readers to Meet L.A.’s Newest Brewmaster, Golden Road Brewing’s Jon Carpenter, aka “The New Kid on the Block,” who just hit town from a small Delaware operation that a few people may have heard of: Dogfish Head.
On September 23, Eater LA editor Kat Odell closed the week with a flurry of restaurant news in her latest EATERWIRE: Maximiliano Signage Posted, citybilly Soft Open, MORE!
On September 21, Eater LA editor Kat Odell reported Gastronomico Soft Opens Tomorrow in Los Feliz. She even shared a photo of the blackboard menu, which listed Main/Meats like a grilled pork chop with sweet peach mustard and rosemary, and fish (McCall’s pick of the day).
On September 23, LA Times Deputy Food Editor Betty Hallock shared an interesting interview with Ruth Reichl on Gilt Taste and the future of food journalism. An especially interesting question: “Is there a line being crossed when you merge commerce and journalism?”
On September 21, Squid Ink contributor Steven Armstrong pinned down Meg Gill’s Top 5 L.A.-area Beers, one of which is especially easy for her to source.
On September 24, Street Gourmet LA founder Bill Esparza invited “All Aboard!” to experience “train station lamb barbacoa” at Los Tacos Ferrocarril, Mexicali,B.C.-Grand Taco Station.
Blog Comments
Caroline on Crack
September 26, 2011 at 12:06 PM
Thanks for the shout-out! My SF posts felt like they took forever to write! But really enjoyed researching it. 🙂
Joshua Lurie
September 27, 2011 at 12:32 AM
Caroline on Crack,
You’re welcome. When posts involve that much effort, they definitely warrant a shout-out or two, or more.