Mark Gold opposes a provision that would allow for so-called sustainable shark fins to be sold.
The L.A. Times critic goes high-end while scoping out the city's best golden bird.
The L.A. Times finds the popular neighborhood Italian new and improved.
Even Jonathan Gold can't sway the chef behind Chinois Cuisine to forgo the delicacy.
LudoBites may be missing a little bit of magic, but it's certainly not felt in the food.
The L.A. Weekly critic also gets initiated into the cult of Mother Dough Pizza.
The activist even claims to have once physically threatened his brother for eying the shark fin at a Chinese restaurant.
"We either stop eating it because we choose to preserve the species, or we stop eating it because soon there will be none left to eat."
A new okonomiyaki spot opens on Sawtelle. Alert the Raku fans.
Jonathan Gold finds Japanese fried pork cutlets in Koreatown (of course), and the Times goes wild for pizza covered in ketchup and ranch dressing.
In other news, The L.A. Times plans to run a restaurant review every other week now. Shouldn't a big city paper probably have a weekly review?
The L.A. Times> recognizes the new Middle Eastern restaurant's ambition, while the L.A. Weekly loves Downtown's new "neo-Peruvian."
Sorry kids, it's 20% every time. Yes, EVERY time.
In which our editor wonders what will help him keep his sanity while stuck in a hellish scape of gridlock.
The critic finally responds to the whole "timid" thing, and declares L.A. "a center of regional Mexican cooking."
The L.A. Times thinks Sotto is the first serious contender to the dominance of Northern Italian restaurants in L.A.
The contest is to be held over cocktails. Weak!
The L.A. Weekly discourses on Korean blood sausage and digestifs, while Patrick Kuh sums up his experience at Tim Goodell's new restaurant.
J. Gold would rather have a turkey burger than indulge those truffle oil-abusing scoundrels at Umami Burger.
The L.A. Times boosts the new Patina restaurant at LACMA, while The L.A. Weekly eulogizes a dearly departed force.