Over at the New York Times, Sam Sifton profiles Los Angles chef Roy Choi and shares his recipe for carne asada. Of Choi's food, Sifton writes, "Choi cooks poems, and they taste of Los Angeles." What's that taste like? "Big-flavor cooking at the intersection of skater, stoner, lowrider and Korean college-kid desire." [NYT via -EN-]
Share this story
The Latest
Filed under:
Here Are the 2023 James Beard Award Finalists for Los Angeles
Margarita Manzke could win for best pastry chef, Rashida Holmes is an emerging chef finalist, and more possible winners from a stacked LA class this year