Good Food
Are restaurants over?
The restaurant business has always been like those circus funhouse mirrors. What the diner sees is distorted -- not the reality that owners deal with.
By Evan Kleiman • • 56m ListenThe 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.
In this episode
6 storiesHow 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 Stabiner.
Read the story15 minOscar 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 fried chicken in his article for Foreign Policy.
Read the story9 minA 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.
Read the story8 minFrench 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 decades. His new book is “ Drinking French .”
Read the story10 minPasjoli 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 Dialogue, Beran elevates French dining with his sophomore restaurant, Pasjoli.
Read the story6 minSprouting cauliflower at the Santa Monica Farmer’s Market
Josiah Citrin recently reopened his 20-year-old Santa Monica institution, Melisse, along with the upscale Citrin. He tells market correspondent Gillian Ferguson what he is up to with brassicas.
Read the story8 min
