LA Times restaurant critic Bill Addison visits Kato in its new location at the Row DTLA. Pastry chef Nicola Lamb sifts through the essential ingredients of baking — flour, sugar, eggs, and butter. Chef Ashleigh Shanti goes beyond fried chicken and cornbread to reconsider Southern cuisine. Jim Meehan considers cocktails from a culinary perspective. Adam Reiner takes a closer look at the products behind the tongue-in-cheek labels on Trader Joe's shelves.
A roundup of James Beard winners, from baking to bartending
"Jon Yao is always a chef who likes to have his head down during service," says LA Times restaurant critic Bill Addison, who says the new space aligns with the restaurant's ambitions. Photo by Jeni Afuso.
From this Episode: