The restaurant business has always been like those circus funhouse mirrors. What the diner sees is distorted -- not the reality that owners deal with. Due to a wave of food delivery services and elaborate hot bars in grocery stores, traditional restaurants are having to look at their bottom lines and bob and weave with the times. We also talk about the link between the Academy Award-winning film Parasite and fried chicken, and drinking all things French.
Are restaurants over?
From this Episode:
How we eat is changing restaurant economics
"I would like us to look over there at the brick and mortar place we just drove by and think about whether it's valuable to us, because I think it is,” says writer Karen...
Oscar winner ‘Parasite’ and the hidden backstory of fried chicken
Director Bong Joon-ho’s commentary of poverty and class disparity runs deep in his Academy Award-winning film “Parasite.” Nathan Park points out its curious connection to...
A fried chicken crawl through Los Angeles
Don’t stand between Jenn Harris and a drumstick. She lets us be her wingman on a fried chicken crawl through LA in her web series for the LA Times.
French coffee and cocktails
From the early morning hiss of the espresso machine to classic apéritifs, David Lebovitz shares all that he has learned about French drinking while living overseas for two...
Pasjoli review: 4 dishes to try at Dave Beran’s Dialogue follow-up
LA Times restaurant critic Bill Addison calls chef Dave Beran “ one of the great intellectual minds of our dining scene ." With the success of his tasting menus at...