Good Food
Bill Addison falls for a ceviche counter with neighborhood appeal
This summer restaurant critic Bill Addison often found himself cooling off at Silver Lake’s Ceviche Project , a cozy counter restaurant serving up well-composed tostadas and fresh scallops on the half-shell.
By Evan Kleiman • • 1 min readThis summer restaurant critic Bill Addisonoften found himself cooling off at Silver Lake’s Ceviche Project, a cozy counter restaurant serving up well-composed tostadas and fresh scallops on the half-shell. The restaurant by chef Octavio Olivasfound a permanent space on Hyperion Ave. earlier this summer after several years as a pop-up.
The full episode
4 of 5
“The Way We Eat Now”- 0:00How modern eating habits are reshaping the world and our lives
- 26:25Chef Steve Samson seeks to preserve the Jewish-Italian kitchen
- 35:26Online ordering is easier than ever. But is it hurting restaurants?
- 43:30Bill Addison falls for a ceviche counter with neighborhood appealYou’re reading this
- 47:09Going mad for pears at the Santa Monica Farmers Market
The full episode
4 of 5“The Way We Eat Now”- 0:00How modern eating habits are reshaping the world and our lives
- 26:25Chef Steve Samson seeks to preserve the Jewish-Italian kitchen
- 35:26Online ordering is easier than ever. But is it hurting restaurants?
- 43:30Bill Addison falls for a ceviche counter with neighborhood appealYou’re reading this
- 47:09Going mad for pears at the Santa Monica Farmers Market