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Menu mind tricks, The Black Sea, and Alta Adams

Hosted by Evan Kleiman Jun. 01, 2019 Food and Drink

Dialogue’s tasting menus have become some of the most highly regarded among critics and diners alike since the restaurant opened in 2017. Photo credit: Christian Seel

Caroline Eden has studied the food of the Black Sea, a region rich in culture and history. Plus a look at the hidden psychology of LA's restaurant menus. Do we read them, or do they read us? Plus Bill Addison pays a visit to West Adams for a taste of “California soul food.”

From this Episode:

Culinary dispatches from the Black Sea

The Black Sea is full of mystery and wonder. Bordered by countries like Turkey, Bulgaria, and the Ukraine, the inland sea sits at the nexus of Asia Minor and Europe....

11 min, 46 sec

Exploring 'Istanbul and Beyond'

Turkey is one-thirteenth the size of the U.S. but is equally diverse in topography, resulting in a remarkably rich and varied table.

10 min, 31 sec

Chef Musa Dağdevİren on “The Turkish Cookbook”

“The world is an open table, we should enjoy it instead of focusing on how to separate flavors and faiths,” writes chef Musa Dağdevİren of Çiya Sofrasi in Istanbul.

5 min, 38 sec

Restaurant menus influence what we eat and how we eat it

To the average diner, it can often seem like restaurateurs have only recently gotten savvy at using tools like social media to get customers in the door. In truth,...

12 min, 18 sec

Dialogue’s Dave Beran on tasting menus

Chef Dave Beran’s restaurant Dialogue is tucked into the second floor of a food court on Santa Monica’s Third Street Promenade.

10 min, 15 sec

A taste of “California soul food” in West Adams

Bill Addison recently visited Alta Adams to sample chef Keith Corbin ’ s forward-looking riffs on soul food classics like collard greens, yams, and oxtails.

6 min, 1 sec

Credits

Host:
Evan Kleiman

Producers:
Nick Liao, Joseph Stone, Laryl Garcia

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