Results tagged “noodles”

    

A few weeks ago, food maven extraordinaire Jonathan Gold described this new restaurant, saying “There are ladies who lunch….and ladies who lunch in Chengdu.” Drawn by this description, I pulled together a posse of ladies and headed for Sugar Spice Café, in the mini-mall next to the Hilton on Valley Boulevard in San Gabriel.

       

Bamboodles (you know you will like saying that name over and over) has two great things going for it: freshly-made noodles in a variety of flavors, and soup broths made without MSG. For those of us who love the foods of the SGV but are MSG-intolerant (hello, migraine!), Bamboodles is a welcome new choice.

It looks like they can fly, sometimes. What do you do on National Pig Day anyway? I could be snarky and suggest some bbq, but I love pigs, Porky and Arnold the Pig included.

Every Friday, LAist is taking you on a trip down to Orange County to uncover the unique dining experiences that await adventurous eaters willing to explore beyond the county line. Several years ago, I used to work in Downtown. Because I would often work through lunch, I had a certain place (Skew’s at Cal Plaza) that I would grab for takeout at every day. It was the combination of quality food (for a fast-casual...

As much as I hate to admit it, I'm not the most adventuresome eater of Thai food. Don't get me wrong, there are dishes that I love but the sad truth is that I return to those dishes over and over again. Partly this is because with all the varied ethnic foods in Los Angeles, I usually only eat Thai once or twice a month so I really don't feel like I'm always getting...

Ahh, the power of suggestion. We're pretty sure it was that NPR story about ramen--both the starving student 10-for-a-dollar variety and the heartier restaurant kind--that came in the wake of the death of the man who invented said instant ramen, Momfuku Ando, that got our tastebuds set on a steaming bowl of broth and noodles served Japanese-style. Combine that with weekly viewings of the insanity that is the Dotch Cooking Show and we were facing...