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Eater
27-05-2025
- Entertainment
- Eater
The Best Dishes Eater Editors Ate This Week: May 27
The editors at Eater LA dine out several times a week, if not per day, which means we're always encountering standout dishes that deserve time in the limelight. Here's the very best of everything the team has eaten this week. La District from All'Antico Vinaio in Koreatown When Florence's sandwich shop All'Antico Vinaio first opened in LA, any location was pretty much guaranteed to come with a line and a lengthy wait. Now that there are a few locations across LA, it's much easier (and dare I say much more enjoyable) to swing by for a schiacciata sandwich topped with all manner of Italian meats and cheeses. A recent favorite of mine is the La District with pancetta, pecorino cream, sun-dried tomatoes, and arugula. The thin-sliced pancetta is salty and fatty, which works well against the acidity of the sun-dried tomatoes. The pecorino cream has all the flavors of a more traditional sliced pecorino, but in spreadable form, ensuring that there aren't any naked corners of the sandwich. The arugula is a welcome green with the richness of the other ingredients, and adds a pleasant pepperiness. The La District comes in at $17 right now, but it's easily large enough to feed two, and the staff here are always generous with toppings. 3923 W. Sixth Street, Los Angeles, CA 90020. — Rebecca Roland, editor, Southern California/Southwest Fried fish sandwich from Little Fish in Echo Park Like clockwork, as soon as the weather warms up, I start craving fried fish sandwiches. One of the best around town right now can be found at Little Fish, set in the front of Echo Park's Dada Market. The pop-up gone permanent is still serving its famous fish sandwich, with a slab of crispy fish on a plush potato bun. The sandwich is simple, topped with just Kewpie mayo, a slice of American cheese, and dill pickles, but it doesn't need anything else. The fish is always hot and crispy, and there's no better place to enjoy the sandwich than one of the benches looking out toward Sunset Boulevard. For a side, try the nori potatoes dunked in garlic aioli. 1606 W. Sunset Boulevard, Los Angeles, CA 90026. — Rebecca Roland, editor, Southern California/Southwest Chicken Parmesan sandwich from Starbird in Redondo Beach I don't typically highlight chain fast-casual restaurants, but a recent visit to Starbird in Hermosa Beach left me delighted by at least one of their many fried chicken dishes. The chain, originally from the Bay Area with a specific focus on antibiotic-free chicken and more health-forward dishes, had a sub-$10 sandwich that really surprised me. With a crispy cutlet as the main character, thick marinara sauce, melty provolone, fresh basil, and a smear of basil pesto brought this magnificent sandwich together. Roasted garlic aioli works as an additional, creamy binder. I would love to see chicken Parm sandwiches placed between burger buns at more restaurants, but the one from Starbird was terrific for the price. Another aspect of Starbird that I really appreciated was that the chain will donate a meal to the Los Angeles Regional Food Bank if you post a photo of the meal to social media. That's the kind of sharing we can all get behind. Starbird currently has locations in Hermosa Beach, Beverly Grove, Marina Del Rey, and is coming soon to Torrance. 429 CA-1, Hermosa Beach, CA 90254. — Matthew Kang, lead editor, Eater Southern California/Southwest French toast from Laya in Hollywood With a preference for savory and salty, my brunch practice includes ordering French toast for dessert to share with the table. The setup is already perfect, starting with cocktails and coffee, then moving on to the thoroughly satisfying omelets, bacon, and Béchamel. Dessert is rarely on my radar because the weekend daytime meal is incredibly filling, but Laya's kitchen sent out French toast for the table, which made the meal. Chef Charbel Hayek recently launched Sunday brunch, and much of the menu has Lebanese roots, particularly the first course, which features falafel, seared halloumi, crudite, olives with feta, and incredible labneh that his mother actually prepares in Laya's kitchen. Back to the French toast — the dish elevates custard to new heights with an impossibly soft yet firm consistency, featuring brioche, brown butter, fresh strawberries, whipped cream, and layers of salted caramel throughout. It's beyond rich and beautiful to look at. It pairs well with the cardamom-spiced Lebanese coffee poured tableside. The entire daytime experience on Laya's gorgeous patio makes for an enjoyable morning or afternoon with a crowd that's especially happy to be there. 1430 N. Cahuenga Boulevard, Los Angeles, CA, 90028. — Mona Holmes, editor, Eater Southern California/Southwest Sign up for our newsletter.
Eater
16-05-2025
- Entertainment
- Eater
A 35 Year-Old Italian Restaurant Slated To Close Is Rescued by a Legacy Space Uptown
In January, 35-year-old Uptown mainstay, Italian American Nino's Ristorante announced it would have to close in June. Owner Nino Selimaj told Eater that the original location is on track for demolition to make way for a 23-story, 148-unit building from the developer, the Manocherian Brothers. Now, Nino's has found a new location taking over what had been Le Périgord for 53 years, at 405 East 52nd Street, at First Avenue, he says. The original Nino's closed on Monday, allowing Selimaj the time to update the dining room of what had been Le Périgord until 2017, and tend to details like securing a liquor license. Nino's has hosted the likes of Clint Eastwood, Angela Lansbury, Chris Noth, Chelsea Clinton, and members of The Sopranos such as the late James Gandolfini, serving classics like baked clams, homemade ravioli, rigatoni alla vodka, and chicken Parm. It's one of a handful of Italian American restaurants that have had to close (and in this case, relocate), with others including Williamsburg's Frost and Tomasso in Bensonhurst. Babbo is temporarily closed for takeover With Stephen Starr taking over Babbo and Lupa — made famous by Mario Batali and Joe Bastianich — Babbo, open since 1998, has closed to prepare for the transition of ownership. The Italian restaurant will be temporarily closing for renovations as we begin an exciting new chapter,' reads the Instagram post. 'We're working hard behind the scenes to bring you an elevated dining experience, with fresh updates and inspired touches — while keeping the heart and soul of Babbo you know and love.' No confirmation yet whether Mark Ladner is on track to take over as chef. Saga has rolled out a new tasting menu The fine dining Saga menu in Fidi (70 Pine Street, 63rd Floor, at Pearl Street) has quietly changed over, according to a tipster. Since chef Charlie Mitchell took the helm in July, the tasting menu had kept to dishes the late Jamal James Kent served since the restaurant opened — until now. The restaurant is on track to shutter in August for renovations to the space, too. Ukrainian Festival is this weekend The 49th annual St. George Ukrainian Festival is this weekend starting tonight at 5 p.m. and running through Sunday (30 E. Seventh Street, at Third Avenue). EV Grieve reports that 30,000 pierogies have been made in preparation. Sign up for our newsletter.
Yahoo
02-05-2025
- Politics
- Yahoo
People protest Trump Administration in West Michigan
MUSKEGON, Mich. (WOOD) — West Michigan protesters joined in on National Day of Action, happening across the country Thursday to show opposition toward President Donald Trump's policies. The protests are a part of a larger message known as 'May Day.' Along the lakeshore, there was a large turnout near Mart Dock, as demonstrators gathered along the road holding signs and chanting. 'America is in crisis,' protester Diane Parm told News 8. 'Every morning when I wake up, my stomach is in a knot because I hear about a new executive order that has been signed that is tearing America apart.' Where Trump's major campaign promises stand after 100 days Parm said her fear of Trump's policies forced her to join the picket line on Thursday. 'I fear for my grandchildren's future, I fear for America's future, I fear we are going to lose everything we have and its going to take decades of getting any semblance of it back,' Parm said. The message was widespread, with signs and chants touching on a variety of topics like Social Security, Medicare, immigration and the Department of Government Efficiency. Protester Mike Hakenjos told News 8 this was his first protest against the Trump Administration. 'Protests make our voices heard; I am very disturbed by what is going on in our country,' he said. 'This is not right, this is not our democracy and this cannot go unchecked.' Trump's agenda faces courtroom setbacks as Justice Department lawyers struggle to win over judges It was a similar picture in Grand Rapids as demonstrators gathered at Roberto Clemente Park. Organizer Gema Lowe told News 8 that to her, the day was about honoring immigrant workers. 'As immigrant workers, we carry the load of labor that nobody else does in this country, so we are uplifting our immigrant workers,' she said. For many, like Parm, this isn't their first protest against this administration. Parm said it will not be her last. 'I hope it opens people's eyes so they realize what is going on,' she said. 'We have to use our voices, there is more of us then there are of them.' Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
New York Times
04-03-2025
- General
- New York Times
Pesto Pasta Recipe
Rating 4 (680) Notes Read community notes Toasted walnuts (or pine nuts), a fistful of fresh basil, Parmesan, garlic and olive oil is all you need for a simple and practically perfect pesto that tastes like the best of summer. Featured in: Countdown to a Summer Feast Learn: How to Make Pasta ½ cup walnuts or pine nuts Big bunch basil, about 10 stems 2 cloves garlic, peeled, or to taste Olive oil as needed Salt and pepper Grated Parmesan to taste 1 pound pasta, any shape Add ingredients to Grocery List Ingredient Substitution Guide Toast nuts in a dry skillet over medium heat, shaking frequently, until fragrant, browned and not burned. Pulse them in a food processor until chopped but not at all powdery. Wash the basil; dry it in a salad spinner. Put it in the food processor with the garlic and as much oil as you need to allow the machine to do its work. Process, adding salt, pepper and oil as needed. When the pesto is smooth and delicious, stir in or pulse in the cheese. Cook the pasta in boiling salted water until it's tender but not mushy. Dress with the pesto, thinning with a little of the cooking water if necessary. Serve immediately. Private Notes Leave a Private Note on this recipe and see it here. Kudos, Mark for toasting the pine nuts. Not every recipe says to do it, but IMO, it's adds a world of flavor. Walnuts? Too emphatic a taste for me. I also think bow-ties or rotelle are the best because they hold the pesto better than long spaghetti. By the way, I add chicken breast to it - sometimes; however, a simple pesto dish is one of the great pleasures of life. Whoever combined basil, (toasted!) pine nuts, garlic, olive oil and Parmesan is a culinary saint. I don't dry my basil, I think the little bit of water helps keep the mix loose. And I don't use the pasta water; it's too hot and makes the basil drab colored. Pesto is from the Italian verb pestare (to pound or crush) pesto can be made from almost any vegetable, this recipe is pesto alla genovese because it has basil another favorite of mine is pesto alla rucola, rucola(arugula) is substituted for basil. to a purist pesto should be pounded with a wood pestle and marble mortar and the nuts pinoli a classic version of pesto alla genovese is Mr Bittman's with the addition of small steamed green beans and boiled potatoes and the pasta is trenette. What do I do with the chopped nuts? Just sprinkle on top? You should blanch and press out the liquid of the basil quickly before processing o keep it a nice green color. Jacques Pepin does it! Otherwise it turns brown and gross looking. So darn I do just a half pound of pasta and some generous dollops of pesto, xtra Parm. Private notes are only visible to you.
New York Times
10-02-2025
- Entertainment
- New York Times
Need an Excellent Meatless Meal? Hetty Has You.
Maybe it's impolite to call people names, but as regular readers of these missives will have noticed, I've given 'Sobriqu'Hetty' Lui McKinnon quite a few of them. I do it out of love and admiration, of course. Hetty's wide-ranging, vegetable-focused brilliance is so delightful that the nicknames seem to write themselves. I've put in a full year of weekly monikers, so I feel it's probably time to let Hetty have her name back. But not before I get in a few more. Hetty made her name with dishes just like this sheet-pan coconut curry with squash and tofu. Easy to make, dazzlingly flavored and filled with marvelous vegetables, it's a recipe only Hetty 'Curry Up and Eat' Lui McKinnon could have thought up. Using thin-skinned (but mild-mannered) winter squash means you don't have to peel it, saving you a step. Then, instead of making a sauce on the stove, Hetty simply drizzles the half-roasted vegetables with a mixture of curry paste and coconut milk, which reduces into a thick, sweet sauce that you can make as spicy as you like. Serve this dreamy, weeknight-friendly dish over rice with lime wedges. Featured Recipe View Recipe → While you're making that rice, cook up some extra for Hetty's basil and tomato fried rice. It's on the pungent side of fried rice dishes, laced with bird's-eye chiles, plenty of garlic and herbal, peppery notes from the handful of fresh basil stirred in at the end. Got Parm? Throw some into the pot as well to add a buffer of umami to this sparky, summery dish. Want all of The Times? Subscribe.
