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Los Angeles

  • Modo Mio Celebrates 30th Anniversary

    Modo Mio in Pacific Palisades celebrates 30 years as a rustic Mediterranean dining room, intimate and friendly, serving familiar, refined, northern Italian dishes made from scratch from a loyal staff of almost as many decades.  The culinary journey takes diners from Val d’Aosta and the famous Piemonte to Lombardia, Ven...

  • A La Carte Thai Bistro: Where Every Dish Makes a Meal

    Restaurant diners at a Thai Restaurant know to order one from each category of Fried Rice & Noodles, Curries and Soups & salads, and that A La Carte means priced separately. And at A La Carte Thai Bistro. every dish is a meal in and of itself– visible by the parade of enticing colorful, original […]...

  • Ancient Samosa Makes News at India’s Tandoori Brentwood’s

      (Gerry Furth-Sides) So many food items and dishes get discovered over and over again down through the ages as though they were just invented, and lately this happens to be true with the baked samosa (rather than fried). And no wonder there is all the attention. The samosa is a fun food, street or […]...

  • Second Generation Continues 34-Year-Old Marino Ristorante legacy in LA

    Second generation operated ethnic restaurants include marino ristorante in East Hollywood.   Los Angeles Magazine’s “best” pick restaurant host, Mario Marino, shares responsibilities.  Brother Sal (former owner-chef of Il Grano, La Bottega Marino), oversees the kitchen. (Marino ristorante) is one of the 31 re...

  • Who is Alain Cohen and Why he offers Kosher – with no apologies

        (Gerry Furth-Sides) Chef-owner Alain Cohen  understands that most people think of kosher food as bland and without imagination – that’s because they’re eating the Eastern European version.  Alain: I consider my treasured Tunisian recipes  as a reflection of my passion for delicious food that...

  • Kosher and What It is Not

    Kosher: What It is Not   Kosher can be so complex that sometimes its easier, a la Michelangelo, to peel away the layers of what Kosher “is not” to arrive at its true essence. It also can clear up a lot of theories that have become urban legend, along with the idea of it being […]...

  • French-Tunisian Chef Re-invents “The” Burger

    (Gerry Furth-Sides) Paleo is the newest “buzz word” in the world of nutrition these days, and at Got Kosher? Restaurant and Bakery, Paleo dishes have the added health factor of being Kosher. And for those, like non-vegetarians who love veggies and fruits anyway, this is  enticing food even when you take away the label, R...

  • French-Tunisian Fire in the Belly Cuisine

    Tunisia may share a Southern Mediterranean shoreline and continental roots with Algeria and Morocco, but I’ve always been impressed and delighted that its cuisine is as distinguished, even from the most similar and familiar, Moroccan, as Vietnamese is from Chinese. You may recognize the name, Tunisia, from recent world ne...

  • The Awe-filled Offal: Not Your Mother’s Humble Pie

    Offals continue to be a favorite on Chef Alain Cohen’s Got Kosher? Café special menu -- not for sensational reasons but because they were always popular in Tunisian cuisine. Offals came into widespread use simply because farmers had to use as much of the animal as possible....

  • Celebrating Turmeric: Everything Old is New Again

    Gloriously colorful Turmeric is the newest darling of celebrity chefs, although in ancient times, rich orange Turmeric (the color of baked yams), popular in both North African and Indian curry dishes, held such healing powers it became known as “the spice of life.” French-Tunisian Chef-owner Alain Cohen at Got Kosher” Cat...

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