Sweet Pea Pistachio Gazpacho

Sweet Pea Pistachio Gazpacho

Sweet Pea Pistachio Gazpacho

Tuesday, May 27, 2014
I have a complicated relationship with puns. I might groan and roll my eyes, but secretly, I kind of love them.

This soup is a pun. I was having dinner with my friend Yayo and his mom at Jason Neroni’s awesome restaurant, Superba, enjoying his delicious pea gazpacho, and Spanish vocab came up. Yayo is from Hermosillo, and, as you’d expect, speaks Spanish, so I’m constantly pestering with “what’s that in Spanish” questions…. READ FULL ARTICLE →


Superba S’mores

Superba Snackbar Smores

Superba S’mores

Wednesday, May 21, 2014
Like many women, I have a weakness for anything S’mores-related, but it wasn’t until I tried this dessert at Superba Snack Bar that I felt like I had found the best of the best. Every time I visit the restaurant I order one for myself, even though I’m pretty sure they’re meant to be shared… READ FULL ARTICLE →

6 Pasta Dishes You Wouldn’t Guess Are Gluten-Free

Superba Snackbar Rigatoni

6 Pasta Dishes You Wouldn’t Guess Are Gluten-Free

Thursday, May 8, 2014
One of L.A.’s newer hallowed houses of pasta also makes a pretty amazing gluten-free counterpart. Chef Jason Neroni’s son has celiac disease, so Neroni is sensitive to the dietary restrictions some people must adhere to. To that end, his juicy fried chicken can be made with a gluten-free coating upon request and he makes his own gluten-free rigatoni from rice and tapioca flours…  READ FULL ARTICLE →

TOP 8 DISHES TO EAT IN LA

Superba Cauliflower Dish

TOP 8 DISHES TO EAT IN LA

Friday, May 2, 2014
What is our definition of the “best bite?” It’s that perfect balance of flavors, combining acidity, sweetness, salt, heat and a touch of zing to create that best-thing-you’ve-ever-tasted-in-your-life occasion. It’s that moment when you’re posting a picture to Instagram so people believe what you’re talking about when you tell them how amazing it was. It can also be the inaudible sound of pleasure exhaled after that initial taste—that visceral juncture where you take a second to really appreciate all the hard work and attention to detail that went into creating the dish of which you just took the best bite ever…  READ FULL ARTICLE →

The Coolest Restaurant Wallpaper in the Country

Superba Snackbar Wallpaper

The Coolest Restaurant Wallpaper in the Country

Wednesday, April 23, 2014
Sometimes you want to be cloaked in clean, tonal—abstemious, even—decor. And sometimes you want Jackson Pollack splatters of color and texture. This story is for those latter times…  READ FULL ARTICLE →

Jonathan Gold’s 101 Best Restaurants in Los Angeles

Fish Dish

Jonathan Gold’s 101 Best Restaurants in Los Angeles

Monday, May 19, 2014
Do you like octopus bacon? Of course you like octopus bacon. It’s chewy, crisp and smoky, made with this year’s it mollusk and comes with both a bit of pine nut panna cotta and a sweet caper purée. You could put a recipe for the dish into a time capsule and, 200 years from now, it will still taste exactly like 2014, provided octopuses, capers and pine trees still flourish on the Earth. Superba, Jason Neroni’s open-air restaurant in a neighborhood where the fixed-gear bicycles can outnumber cars, serves what you might call abstracted Italian, incorporating tastes and textures associated with Italian cooking into dishes that would be unrecognizable in Rome: grilled cauliflower T-bones with puréed basil, citrus and olives; “porchetta di testa” cured to resemble pastrami on rye; and cacio e pepe enhanced with miso. If the restaurant has a specialty, it is probably the pastas: handmade, slightly stiff and leaning toward excess. Bring a good book — there’s going to be a wait…  READ FULL ARTICLE →

10 Jaw-Dropping LA Spring-Vegetable Dishes

Superba Snackbar English Pea Soup

10 Jaw-Dropping LA Spring-Vegetable Dishes

Monday, April 21, 2014
There was a time when vegetables were a side dish or a sidekick to a big slab of protein, but those days are over. Now the city’s most cutting-edge chefs are transforming all things spring – favas, asparagus, morels, rhubarb and foraged flowers – into sublime pieces of edible art that are stealing center stage from meat and fish. All of these dishes aren’t vegetarian; some even use a slice of pork or a bit of fish as an accent flavor. Here are 10 boundary-pushing chefs showcasing their favorite spring produce in amazing ways right now.  READ FULL ARTICLE →

That Dish Needs Fish Skin

Fish Skin

That Dish Needs Fish Skin

Wednesday, April 16, 2014
You could say that about almost every dish: salads, pasta, scrambled eggs, avocado toast… The list goes on. Fish skin, once crisped into a massive chip and then broken into salty shards that taste ever-so-slightly of the sea mixed with just-shy-of-burnt toast, is the most (eek, we’re going to say it) perfect garnish.  READ FULL ARTICLE →

Hot Stuff: Announcing L.A.’s 75 Best Restaurants

AOCPhotograph by Andrea Bricco

Hot Stuff: Announcing L.A.’s 75 Best Restaurants

Wednesday, April 23, 2014
In our May issue (on newsstands now), restaurant critic Patric Kuh took on the gut-busting task of naming L.A.’s 75 best restaurants. After sampling the better part of Los Angeles’s 20,000 or so bistros, gastropubs, and grand halls of fine dining, the only thing swelling more than our bellies is our pride. This is one tasty town. Get a first look at the list here—along with a few insider tips about the top ten—and pick up a copy of the magazine for a full run down. READ FULL ARTICLE →

Brooklyn vs. L.A.: A long weekend getaway guide – Chatelaine

Brooklyn vs. L.A.: A long weekend getaway guide

Saturday, April 5, 2014

Sometimes a change of scene can be all you need to reset. New York and Los Angeles are both within easy reach of Canada and they’re two of America’s greatest cities. To minimize your stress (and schlepping) we’ve narrowed the focus to buzzy Brooklyn on the East Coast, and beachy Venice and Santa Monica on the West.

Let’s take Brooklyn first: Had it not been joined to New York City at the end of the 19th century, Brooklyn would be the fourth most populated city in America. Its fortunes started to change by the end of the 20th century, as Manhattan became prohibitively expensive and artists and bohemian types moved across the East River to inhabit the beautiful brownstones and industrial spaces in gritty Williamsburg, leafy Carroll Gardens, Fort Greene, Red Hook and, now, in formerly don’t-go-there Bushwick. The restaurants and shops that have sprung up in the wake of this migration have set trends, like canning and crafting, for the world at large.  READ FULL ARTICLE →