Author: Esther Tseng


The RundownLos Angeles

What to Expect at Kodō, the Arts District’s Sleek New Izakaya

Taking over the former Firehouse in Los Angeles’ Arts District is no small undertaking—the massive space was previously home to…

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Chef FeaturesLos Angeles

The New Kato is Proof: Taiwanese American Fine Dining Has Arrived

Los Angeles is no stranger to splashy restaurant openings, but it’s not every day that a one-time strip mall gem…

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The RundownLos Angeles

What to Expect at Camphor, the New Arts District French Bistro

Before you go to a restaurant, what do you want — or need — to know most? In our series,…

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Cobi's

The RundownLos Angeles

Everything You Need to Know About Cobi’s, Now Open in Santa Monica

Before you go to a restaurant, what do you want — or need — to know most? In our series,…

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Taco Maria Carlos Salgado

InterviewsLos Angeles

Carlos Salgado Sees the Future For Taco María, And It Will Be More Focused

When the Michelin guide returned to Southern California in 2019, Taco María was the only Mexican restaurant to receive a Michelin…

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Chef FeaturesLos Angeles

David Kuo Brought the Westside the Taiwanese Soul Food It Needed

Since 2016, Little Fatty has been a sole source of Taiwanese comfort food west of the 405. That’s notable because it’s…

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Guelaguetza

Dish By DishLos Angeles

The Oaxacan Traditions of Guelaguetza, As Seen Through Five Dishes

Guelaguetza, one of L.A.’s most iconic restaurants, has been a haven for the city’s vast Oaxacan population who miss dishes…

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Jon Yao Kato

Dish By DishLos Angeles

Jon Yao’s Taiwan-Inspired Cooking at Kato, As Seen Through Five Dishes

When Kato opened in West Los Angeles in 2016, Taiwanese food had just begun to creep westward from the San…

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"The cuisine is never static in Thailand, especially as compared to here. It’s at 100 miles an hour and never the same." Justin Pichetrungsi cooking in Anajak's kitchen. // Courtesy Anajak Thai

Chef FeaturesLos Angeles

At Anajak Thai, a New and Californian Vision of What It Means to Be a Thai Restaurant

Anajak Thai has been part of Justin Pichetrungsi’s life since birth. Like many children growing up around a restaurant, he…

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Dishes at Dolan's Uyghur Cuisine, from left to right: Roasted lamb, a komesh kebab, and rangpiza, or cold-skin noodles. // Courtesy Dolan's Uyghur Cuisine

Chinatown USALos Angeles

Uyghurs in America Want to Share Food and Culture. For Them, It’s a Matter of Survival.

In May 2017, as Bugra Arkin neared the completion of his graduate studies in international policy and trade, he and…

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