- 9 Thanksgiving Shopping Lists That Will Surprise You
- Holiday Burlesque and Other Star Chef Party Traditions
- Michael Tusk's Maine Christmas Dinner Menu
- Lessons and a Recipe from Dan Barber's Pioneering Pop-Up, WastED
- How Laurent Tourondel Makes the Sexiest Onion Ever
- Top New Orleans Pastry Chefs Name Their Favorite Local Food Innovators
- What Wine Goes Best with BBQ?
- Life Is Not a Dress Rehearsal and Other Lessons From Wine Expert Cathy Corison
- Mistakes Can Teach You So Much, Says Star Chef Tanya Holland
- 5 Tips for Launching a Brewery From Golden Road's Meg Gill
Personally, I love Los Angeles. I love the food scene there, the farmers' markets and especially the restaurants. And especially Tavern, the new restaurant/bakery/prepared food store from Suzanne Goin (an F&W 1999 Best New Chef). I went there for lunch, sat in the sunny atrium and had farro tabbouleh with gorgeous roasted baby carrots and beets served in an adorable wooden bowl, and the supersonic Spaniarde sandwich, filled with melted Mahon cheese, lomo pork and quince and topped with a fried egg. It was so good, I went back for dinner. Not just to eat, but to see my friend, pizza hero Chris Bianco, who I knew would be eating there, too. Here’s what he was having with his friend Jimmy Kimmel (they’re pizza buddies): colorful heirloom tomato salad with fried mozzarella (“fantastic”); beef daube with carrot puree and confit tomatoes (“exceptional”), plum crostada (“really well done, really on point”). My only problem with Tavern is that the bakery is closed at night: I’d spent all afternoon deciding whether to order the chewy or crisp chocolate chip cookie—there’s smartly the option of both. But that just meant I’d have to go eat at Tavern for the cycle, and hope they were serving the cookies for breakfast.