Results tagged “frankbruni”

The New York Times' Frank Bruni came to Los Angeles, and all he got was pork. Well, that's not entirely true, but he did get a menu's worth of pig-meat when he dined at Animal in West Hollywood, and deemed the restaurant so-so, unless you have a pork fetish:

[It] isn’t a great restaurant, or at least it wasn’t when I tried it. But it’s the epitome of a promiscuously meaty approach to cooking that might well be called the carniwhore school.

Bruni recounts the plethora of pork belly on the app menu ("pork belly with kimchi in an Asian preparation" or "house-smoked pork belly with lentils") then noted the pig-plenty on the entrees list ("a pork chop, pork ribs or a pork foot, also known as a trotter"), and even found a little piggy available for dessert (" the house-made bacon chocolate crunch bar"). Other pork names being dropped: "chorizo (with melted Spanish cheese), slab bacon (as an accessory for fried quail), veal sweetbreads, marrow bones or chicken livers," and "foie gras" that "comes on a biscuit that’s doused in maple syrup and gravy, and the gravy includes pork sausage."

Top Chef hasn’t suffered from sophomore – okay, junior – slump at all. Bravo’s reality show is turning out to be one of the most consistently entertaining programs on television, thanks to one simple rule that’s all too often overlooked in the reality game: talented people make good television. Unfortunately, not everybody agrees: Regina Schrambling over at the LA Times recently decried the “tentacles” of advertising that have a firm grip on the show’s...

What are your favorite food memoirs? Ruth Reichl shares her picks with NPR, and we definitely agree that these are must-reads, especially Jeffrey Steingarten's hilarious and informative essays. Still haven't taken the $20 Farmer's Market Challenge? Now Slashfood and the Washington Post are polling readers to see how much loot they can get at their local markets for only twenty bucks. Jonathan Gold and Pat Saperstein over at EatingLA are both reporting on Jitlada...