Bill Addison

Chef Douglas Rankin and pastry chef Raymond Morales from Silver Lake’s now-closed Bar Restaurant have reunited at Bar Chelou next to the Pasadena Playhouse.

Four life stories, two pop-ups, and regional Mexican and Indian flavors unite deliciously at this new taqueria on 3rd Street in Los Angeles.

After zero James Beard Foundation awards in 2022, L.A. claimed seven awards in restaurant and media categories this year.

The style of jam-making comes from Lebanese Syrian preserving traditions. This apricot jam turned out to be another doorway into a culture I was already immersed in, through friends I value as family.

Quick, affordable and convenient, conservas are the perfect summertime snack. Here are the best restaurants and bars for tinned fish and other sustainable canned seafood options in Los Angeles.

Bhookhe brings the flavors of Rajasthan to the already exquisite mix of regional Indian cuisines in Artesia. Critic Bill Addison points the way to some favorite new dishes.

From mariscos to sushi to sustainable seafood powerhouses, these are the best seafood restaurants across Los Angeles from the 2022 101 Restaurants guide.

Sip on sake, craft beer, natural wines or agave spirits or try a soothing tea or uplifting coffee drink at one of our critic’s favorite places to drink in Los Angeles.

Good morning. It’s Wednesday, Dec. 6. I’m Bill Addison, restaurant critic for The Times. Here’s what you need to know to start your day. Our 101 Best Restaurants guide is hereCOVID, flu, RSV rise in CaliforniaCalifornia’s tallest sand dunes reopenAnd here’s today’s e-newspaper Every year for a decade, The Times has published its annual guide to 101 remarkable restaurants across our region. The project’s goal is to point readers toward excellence while also shaping a big-picture narrative about L…

There are words like “petabytes” and “quintillion” to describe how much digital data the world generates daily. We can’t possibly catch every deeply researched, heartfelt or otherwise worthwhile article that flies by our consciousness. As a way to circle back to standouts from the Food team’s year of writing, I thought it would be fun to ask my colleagues to name each of their single favorite story the Times published this year. I’ll start. Amid reviews and group projects on coffee and sushi and…