L.A.’s appetite for Mexican fare is as old as the city itself. From the hole in the wall taquería to the corner taco truck, it’s pretty easy to score some good Mexican grub.
MAIN STREET — A healthy vending machine, can it be true? Naysayers and skeptics be warned, the answer might surprise you. Though it might sound like more of an oxymoron than a legitimate idea, healthy vending machines have, in fact, become a reality thanks to Santa Monica-based h.
While I’ve never been a devoted gin drinker given the overpowering nature of the juniper (it always reminded me of cleaning products), after sampling Nolet’s Silver, I just might have to become one.
The Charleston has taken over where Angel’s Piano Bar & Supper Club once stood on Wilshire Boulevard. It looks more modern, less cluttered and cleaner in general, but the idea is still the same — combine good music, hand-crafted cocktails and food.
From Main Street to Montana Avenue, places to wet your whistle come a dime a dozen. However, some of the better places that offer a wider beer selection are more than likely to also hold tastings, dinners, and events showcasing a certain brewery’s goods.
Certainly one of the most important parts of investing is the method of selecting a company to invest in. And this is also one of the most controversial areas in the world of investments.
DOWNTOWN — After a long night of event planning and organizing, Raphael Monsch and his marketing team in Zurich, Switzerland would be exhausted. Yet every Sunday morning the group would go to brunch — a popular meal in Switzerland featuring simple options like cheese or salmon.
When it comes to great Asian-influenced cuisine, Sawtelle Boulevard in West L.A. has Santa Monica beat by a long shot. Our city lacks the goodness of Vietnamese pho, ramen noodle bars, and Korean BBQ.
When I first moved to the Santa Monica area in 1964, instead of Italian restaurants everywhere there were Chinese restaurants everywhere. And one great treat was Sunday lunch with Moo Shoo.
Amidst a down economy, it is refreshing to hear a success story, especially when that story began right here in Santa Monica and involves one of the most competitive and cutthroat industries around — the beverage business.
I have always loved asparagus. But the minute I tasted grilled asparagus, it went from a vegetable I liked to one that I was madly in love with. Every time I make it — seasoned with my basic grilling trilogy of olive oil, salt and pepper — people ask for the recipe.
It started with the water. When the waiter at the Mr. C restaurant in the new, fancy Mr. C hotel in Los Angeles asked me what I would like to drink, I replied “plain water, no ice.
