That all-important access
Here’s how to get into some of the city’s most important restaurants, at least according to Zagat. The name of the game, for the most part? Timing, especially at places like Trois Mec and Maude. Though having gobs of money doesn’t hurt either.
Walk through the new Three Broomsticks at Universal Studios
Want to know what to eat when you're finally able to make it into the Wizarding World of Harry Potter at Universal Studios? You can find that here, but if you're just interested in a quick make-you-jealous look at the inside of the Three Broomsticks restaurant (with a sneak peek at some of the finished dishes) you can start your salivations right this way.
Ruth Reichl loves Papilles
Reichl has been on a tear of positive recommendations of late, this time giving an enthusiastic thumbs up to Papilles in Hollywood, which Besha Rodell at the Weekly already indicated might be one of the neighborhood's most important restaurants — and it's biggest hidden secret.
A day in the life at Guisados
Here's a fun little look from behind the glass at Guisados in Echo Park, where the tortillas (love 'em or hate 'em for their thick, pliant consistency) are made by hand all day long.
Your own Highland Park corner store
Want to take over one of Highland Park's most iconic corner store locations? You can do just that, as the Eastsider reports Figueroa's "Coldest Beer in Town" liquor store is up for grabs. The only caveat? You've got to keep that awesome sign up.
Matthew Biancaniello's book party / garden cocktail shindig
Cocktail maestro Matt Biancaniello has a book coming out, titled Eat Your Drink, and it promises to be every bit as fruit and vegetable-focused as the man's real life drinks. If you'd like an early peek you can join Biancaniello himself at his opening garden party on April 3 on Abbot Kinney. Yes, there will be drinks and food served, with tickets running north of $50 for access and a signed copy of the book.
Talking pizza with Settebello
Kyle Munroe works the ovens at the Marina del Rey outlet of Neapolitan pizza spot Settebello, and he recently sat down with the Foodiamo folks to make a pie and talk ingredients.