• St. Amour earns praise for its “authentic atmosphere” in Culver City where “waiters are much nicer than in Paris,” but only half impresses with Brasserie fare that is traditionally sound, but not “big on presentation.” [L.A. Times]
• Expounding on how “Goin’s cooking has evolved over the years,” L.A. Mag finds “too many dishes have a tone-deaf quality” at Tavern, before enjoying the “culinary logic” and casual pleasures of their Larder sandwiches with a glass of wine. [L.A. Magazine]
• Tin Roof Bistro is “totally comfortable in its own skin” writes Merrill Shindler on what he declares is the “most exciting South Bay restaurant since Mucho Ultima Mexicana came on the scene.” [Daily Breeze]
• “The better wholesale meat dealers work whole carcass, of course, including Premier and Harvey’s Guss,” writes Jonathan Gold on L.A.’s best whole-animal butchers. [L.A. Weekly]
