Why are small plates a thing?
The editors at LA Mag have a rather hilarious conversation about small plates and how they somehow became "family-style." A great one liner: "Like they would need to test out 'family style' dishes on actual families before being able to use the label. A family style approval process."
One less slice joint in Santa Monica
That's some hot chicken
SGV reporter Clarissa Wei writes an article on Our House, a Taiwanese restaurant that's opened in Monrovia that serves a "burning wine chicken," which is literally a cauldron of herb-laden chicken that's lit on fire.
But if it's not the best Mexican in the U.S...then what is?
Javier Cabral, West Coast editor at Munchies, writes a controversially headlined article about why the Mexican food in Los Angeles is NOT the best in America. Cabral blames the terrible machine made tortillas and tries to promote handmade tortillas that use heirloom corn. Those looking for a quality tortilla can always head over to B.S. Taqueria, which uses said heirloom corn for their fine tortillas.
More craft beer to the Arts District
There are three hubs of great beer brewing happening in the L.A. area right now: South Bay, San Fernando Valley, and Arts District. Arts District Brewing, which comes from Cedd Moses (213 Hospitality) and Brian Lenzo (Blue Palms Brewhouse), is close to opening on Traction Avenue, according to LAist. Food comes via Neal Fraser while Devon Randall will handle all the on-site brewing.
Those vegan donuts are from the Bay Area
Donut Farm, which Eater first mentioned yesterday, is actually an expansion from a popular shop called Pepples Donut Farm. The shop has outlets in San Francisco, Oakland, Berkeley and will offer cake and raised donuts, plus a full vegan coffee program. Still no projected opening date.
sign up, check. pic.twitter.com/Yx56iKaNXL— pepples donut farm (@vegan_donuts) December 3, 2015