Coastal Dining

FIG is in Season Year-Round at the Fairmont Miramar

Written by: Becky Tsadik

“I was covered in flour as a kid,” says Yousef Ghalaini, Executive Chef at FIG Restaurant at the Fairmont Miramar Hotel & Bungalows in Santa Monica. The Lebanese chef would run around his grandparent’s home, situated above their family bakery. That experience was the inspiration for his unique charred “bread balloon,” an oversized pillow of […]




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Dish Breakdown: Winsome’s Baked Japan

Written by: Jesse Hom-Dawson

After finally locating Winsome, a cozy restaurant nestled in the bottom floor of the Elysian building in Echo Park, I was charmed not only by the sun-lit space and watercolor wallpaper but by the wide-ranging small-plate–focused menu. Crispy tofu with marinated peppers, Thai basil and puffed wheatberries won me over despite my dislike of tofu, […]




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Boutique Butchery

M.Eat Reflects a New Generation of Meat Consumption

Written by: Taylor Haynes

In Uruguay, cattle farming is an essential aspect of society; the South American country is one of the largest exporters of beef in the world, and cattle outnumber people. With an expanding, globalized market, it is likely young Uruguayans will follow the agricultural path previous generations forged before them. Rodrigo Echeverrigaray is no exception. Echeverrigaray, a […]




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Dish Breakdown: The Flats’ Charcuterie Board

Written by: Jesse Hom-Dawson

Don’t get me wrong, I love a good charcuterie board. But when it’s always prosciutto and salami and liver pâté, the dish can get a little tired. So imagine my surprise when I dined at The Flats in Beverly Hills the other week, ordered a charcuterie board and was presented with a board featuring meats […]




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Rediscovering Cactus

A Taste of the Southwest: An Unexpected Take on Cactus

Written by: Taylor Haynes

The sun bakes the arid southern Californian desert. The yellow-brown earth is dotted with outlandish vegetation—everything from the wild-armed Joshua Tree to the towering saguaro. Here it takes a level of resiliency, and a level of resourcefulness, to survive. Existing in the expansive Sonoran and Mojave deserts requires creativity, too—seeing potential usefulness in resources that […]




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Suds and Supper: Pairing with Dos Equis Ambar, pt. 6

Chef Matt D’Ambrosi of Mezcalito in San Francisco, CA

Written by: Jesse Hom-Dawson

Although wine and cocktails are popular food pairings, beer has started to join the party, providing a more casual yet tasty alternative pairing to dishes.  Dos Equis Ambar is a classic Vienna-style Mexican beer established in 1897 with a full body and a smooth finish. Dos Equis Ambar is a 4.7% ABV lager distinctly flavorful […]




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Suds and Supper: Pairing with Dos Equis Ambar, pt. 5

Bricia Lopez of Guelaguetza in Los Angeles, California

Written by: Jesse Hom-Dawson

Although wine and cocktails are popular food pairings, beer has started to join the party, providing a more casual yet tasty alternative pairing to dishes. Dos Equis Ambar, a full-bodied Vienna-style lager from the well-known Dos Equis portfolio, is what Dos Equis calls, “a beer with brawn from Germany, swagger from Mexico and the finest […]




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Suds and Supper: Pairing with Dos Equis Ambar, pt. 4

Chef Alex Garcia of Casablanca in Venice, California

Written by: Jesse Hom-Dawson

Although wine and cocktails are popular food pairings, beer has started to join the party, providing a more casual yet tasty alternative pairing to dishes. Ambar, a full-bodied Vienna-style lager from the well-known Dos Equis portfolio, is what Dos Equis calls, “a beer with brawn from Germany, swagger from Mexico and the finest North American […]




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Italian Flavors with a California Twist

Get inspired by Bruce Kalman of Knead & Co.'s vegetable-infused pasta

Written by: Taylor Haynes

Anything from golden Meyer lemon tortellini to the candy-like fuchsia of beet pacchari may be seen and tasted at the Knead & Co. Pasta Lab in Los Angeles, California. There, you can feast your eyes on the rainbow, order a dish incorporating these entirely unique pastas or take some home for your own cooking experience. […]




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