Food

Smorgasburg LA reopens Sunday with 13 new vendors

The annual reopening marks a fresh chapter for the downtown market.

A woman with dark skin smiling in a bold red chef’s jacket and patterned headscarf stands proudly in front of her “Hot Grease” stall, with her arms outstretched, framed by sizzling menu boards and the hum of the street market behind her.

Which fire-affected restaurants are open and closed in Malibu and the Palisades?

The Palisades Fire destroyed and disrupted restaurants up and down the coast. A year later, here's which are open and which remain closed.

A roadway is coated in dark brown mud, with bright orange and yellow pieces of construction equipment along the left hand side near a sharp mountain side.

For Altadena restaurants, recovery remains uncertain a year after the Eaton Fire

Some have reopened since the January 2025 fire, but restaurants whose structures were destroyed face challenges around costs, logistics and building requirements.

The charred remains of a building, with black smoke overhead.

The Original Saugus Cafe could reopen soon — but a dispute over the name looms large

A legal battle has erupted between the family that operated the business for nearly 30 years and the property owners.

Saugus Cafe neon sign illuminated at night showing 'OPEN 24 HOURS' and 'ATM' signs above the main signage.

Pasadena's Little Flower Candy Company mourns founder Christine Moore

The Pasadena restaurateur and candy maker, known for her sea salt caramels and community spirit, has died.

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The exterior of Little Flower Candy Company café in Pasadena, showing the distinctive curved art deco storefront with "Little Flower" signage and black-and-white striped awning

Watch traditional Japanese mochi pounding in Koreatown this weekend

Witness rhythmic rice, pounding taiko drums and fresh mochi-making.

Two Kodama Taiko performers in traditional yellow and black happi coats pound mochi with wooden mallets into a large wooden mortar, while a third performer watches in the background against a colorful mural.

Los Angeles food trends in 2026: What to expect this year

From diasporic cuisines to smaller portions, here's what's bubbling up.

Large green 3D numbers reading "2026" against a mint green background with pink and orange shadows

A new California law requires tortillas to include an extra ingredient. Here’s why

Starting in 2026, California tortillas will contain folic acid to help prevent birth defects—a change aimed at closing a gap for Latina mothers.

Packages of tortillas are stacked on a table in the produce section of a grocery store.

Chef Roy Choi talks Kogi food truck, Korean BBQ tacos, and why fine dining is too expensive

The James Beard winner discussed his memories of his mom's food, earning respect from the tías, and restaurant pricing myths.

A medium skinned man is wearing a black T shirt and an orange apron. He's standing in front of a variety of dishes and bowls, as if he's about to start cooking.

The best dishes I ate in 2025, from $10 street tacos to a Michelin-starred feast

LAist food and culture writer Gab Chabran looks back on a year of eating.

Close-up of a single piece of sushi presented on a decorative glass stand at a restaurant counter. The sushi features pink raw fish or seafood topped with what appears to be uni (sea urchin) or roe, wrapped in dark nori seaweed.

A guide to the restaurants making Mexican tamales in unique, exciting ways

Some of the best chefs and eateries in Los Angeles are elevating the portable masa meal to Michelin levels.

A smiling woman wearing a long sleeved black top holds out a white styrofoam cup. She is standing at a table draped with a blue, red and orange striped cloth. On th the table is a blue plastic container, a large black plastic bag and stacks of paper plates and napkins.

Skip the Napa wine this holiday season. Look for an LA label

Walk past that bottle of Josh and stock up on one from L.A. winemakers who love the region as much as you do.

Four bottles of wine on a counter top with two small wine glasses in the front.

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