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El Rey's chef Gerardo Gonzalez bolsters the menu with light-and-bright favorites from his Southern California upbringing, like radiant punches of avocado. NYC. http://eepurl.com/UPCJT #cleanplatesclub

El Rey's chef Gerardo Gonzalez bolsters the menu with light-and-bright favorites from his Southern California upbringing, like radiant punches of avocado. NYC. http://eepurl.com/UPCJT #cleanplatesclub

Veggies done Navy in NYC style. http://eepurl.com/RMwvH #cleanplatesclub

Veggies done Navy in NYC style. http://eepurl.com/RMwvH #cleanplatesclub

SOL Cocina, an upscale-casual Mexican spot that recently opened in Playa Vista, is offering L.A. an overdue introduction to the healthful pleasures of Baja California cuisine. It’s the brainchild of chef Deborah Schneider, whose extensive surf-trip travels through the region have inspired her to replicate the spirit of Baja’s roadside stands selling wood-grilled tacos, just-caught seafood ceviches and healthy salsas.

SOL Cocina, an upscale-casual Mexican spot that recently opened in Playa Vista, is offering L.A. an overdue introduction to the healthful pleasures of Baja California cuisine. It’s the brainchild of chef Deborah Schneider, whose extensive surf-trip travels through the region have inspired her to replicate the spirit of Baja’s roadside stands selling wood-grilled tacos, just-caught seafood ceviches and healthy salsas.

We’re just going to come out and say it: Almanac is simply wonderful. http://eepurl.com/bcIsNT

We’re just going to come out and say it: Almanac is simply wonderful. http://eepurl.com/bcIsNT

If you hear a stampede in the distance, it’s not a herd of llamas; it’s a pack of New Yorkers charging to the newly opened rooftop at Williamsburg’s hopping Peruvian restaurant Llama Inn.

If you hear a stampede in the distance, it’s not a herd of llamas; it’s a pack of New Yorkers charging to the newly opened rooftop at Williamsburg’s hopping Peruvian restaurant Llama Inn.

Sushi-grade fish is a much-used term, but the buzzwords sustainable sushi are slowly reeling in food lovers who are hooked on making ocean-friendly choices, so they don’t open a can of worms with overfished varieties (ok, we will stop with the puns).

Sushi-grade fish is a much-used term, but the buzzwords sustainable sushi are slowly reeling in food lovers who are hooked on making ocean-friendly choices, so they don’t open a can of worms with overfished varieties (ok, we will stop with the puns).

Barley bowl with crunchy veggies, zucchini, cabbage slaw, kale and hazelnut pesto. Dimes in NYC.  http://eepurl.com/TLhNr #cleanplatesclub

Barley bowl with crunchy veggies, zucchini, cabbage slaw, kale and hazelnut pesto. Dimes in NYC. http://eepurl.com/TLhNr #cleanplatesclub

Ever wonder what it would be like to eat in the home kitchen of a top-notch chef? You don’t need to wrangle an invitation to find out. Just head over to Picnic LA.

Ever wonder what it would be like to eat in the home kitchen of a top-notch chef? You don’t need to wrangle an invitation to find out. Just head over to Picnic LA.

Wasan: a farm-to-table kaiseki in a blissful setting.

Wasan: a farm-to-table kaiseki in a blissful setting.

Summer salad- market greens, blackberries, tomatillo, cantaloupe, feta, lavender tarragon vinaigrette. Dimes in NYC.  http://eepurl.com/TLhNr #cleanplatesclub

Summer salad- market greens, blackberries, tomatillo, cantaloupe, feta, lavender tarragon vinaigrette. Dimes in NYC. http://eepurl.com/TLhNr #cleanplatesclub

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