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Rediscovering a Knife, and a Legacy, at Anajak Thai

A yanagiba, which translates to “willow leaf blade,” is a long, slender knife from Sakai, Japan, prized by sushi chefs…

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How To Get Into Pijja Palace, Silver Lake’s Indian Sports-Bar Sensation

When Avish Naran was gearing up to open Pijja Palace, his exceedingly popular Indian sports bar in Silver Lake, he…

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Birdie G’s Is Planning a Hanukkah Feast, With an All-Star Cast

Members of Global Dining Access by Resy have exclusive early access to reservations for “8 Nights at Birdie G’s.” An eligible…

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Everything to Know About The Garden at Horses

At the end of September, the chefs Liz Johnson and Will Aghajanian opened the gates to The Garden at Horses.…

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The Five Dishes You Must Order at Majordōmo

When Majordōmo opened in an industrial corridor in Chinatown in 2018, it made a major splash as the first (and…

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When a Meal Is a Tasting Menu, What Is the Message?

When I was working as a restaurant critic, I learned how to read a menu. By that, I mean coming…

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Fanny’s at the Academy Museum Is Ready for Its Close-Up

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

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How To Get Into Horses, the Hottest Table in Hollywood

For our latest installment of The One Who Keeps The Book, we checked in with the duo behind one of the…

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Wolfgang Puck in front of Spago's kitchen

How Spago Changed Everything

Spago opened on a chilly evening in January 1982. The first night, 21 Rolls-Royces jammed into the restaurant’s tiny parking lot…

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Lasita chicken inasal

It’s ‘Just a Roast Chicken,’ and Lasita Wants It That Way

When is a roast chicken more than just a roast chicken? When is the screaming curveball of the pandemic an…

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