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aarti

  • Food
    Alain Giraud is a charismatic guy. He is the picture of a merry chef, walking through his restaurant in his whites, with a warm smile, raking his fingers through a pristine silver hairdo that only a Frenchman can pull off. And even when he whispered (politely) to me, "Madame, please don't take pictures of the restaurant", I could not help but smile and say, alright then. He is just that, how do you say... geniale....
  • Food
    ...Or at least most of it is! Finally, a first look at the inside of the second Father's Office. My husband, one of the most ardent FO groupies I've ever met, drives past the new location at the Helms Bakery in Culver City everyday, in the hungry hope of catching the plywood coming down, or (gasp!), the "open" sign beaming beer & burger hope into the night sky. Today, at least part of his prayers...
  • Food
    This banana bread recipe is so good. So good that you'll find you've finished half a loaf without noticing. No. Really. So good that it's totally worth waiting for those bananas to turn black and attract a swarm of fruit flies. (Well, maybe don't wait THAT long). So good that you might just find yourself talking to it while it's toasting up in your toaster oven the next day. "There's a good lass. Only a...
  • Arts and Entertainment
    I have never been an improv fan. Another empty back room? Another watered-down drink? ANOTHER bunch of folks asking me to "name a city" so that they can squeeze some cheesy hilarity out of it? No thanks. Me and my Friday night are gonna hang out on the solo tip. However, I will drop everything I have when there's an improv show at the Hothouse in the NoHo arts district. Every Friday night until the...
  • Food
    A few weeks ago, while perusing the offerings behind the glass at the Surfas café, I noticed a bowl of green grains labeled "Freekah salad". "What's that taste like?" I asked. "It's easier if you just try it," said the friendly lad behind the counter, handing me a spoonful. I ate it. I frowned. Then I smiled. "Did you add that smoke in a bottle stuff to it? It's so smoky!" "Nope," he said....
  • Food
    Once upon a time, before Little Miss "Nooo-no-no" came along, when someone said "winehouse", we only thought about the sweet vino emporium on the Westside, called, um, Winehouse. This 30-year institution has made an appearance on LAist before, but like a hydra, Winehouse is adding a new arm. This new arm is called Taste. It's the answer to many a winebuyer's quiet prayer: At Taste, you can take your chosen wine for a test-drive....
  • News
    I may not remember much from college. But one phrase uttered by my dear Professor Richard "Poopsie" Schwarzlose at journalism school is branded on my brain: conflict of interest. Even today, if there's ever a question, I think, WWPD: What Would Poopsie Do? Well Poopsie probably wouldn't be happy with one Mirthala Salinas, the local Telemundo newscaster who, involved in an on-the-DL affair with Mayor Antonio Villaraigosa, was also cheekily reporting, "the rumors are...
  • Food
    From what I've gathered, book clubs are about two things: books... and wine. Or at least mine is! So in the interest of sending my friends home with something to soak up the fruit of Bacchus in their tummies, I make these yummy treats: garlic naan pizzas. These are super yummy, and if you make them with low-fat or fat-free cheese, they aren't that bad for you. They're also super for a last-minute meal,...
  • Arts and Entertainment
    It's kinda like graffiti, only fuzzier. Don't know what I'm talking about? Check out the lobby of the Standard Hotel on Sunset, where for the next couple of weeks, Knitta Please's handiwork will be on display. Emphasis on "hand". The Houston-based group of women (and one man) are giving your grandma's knitting a healthy dose of "street" appeal. Think of it as guerilla knitting. Knitta gathers every week or so, and knit open tubes...
  • Food
    With a name like Fraiche, (um, "fresh" in French), I was kinda expecting some "fresh" new flavours, a psychedelic mouth adventure where few palates have gone before, where even an Iron Chef could learn a thing or two... well, I exaggerate. Let's just say, my expectations were up there. And while it wasn't quite as wild as I had hoped, there were still a number of plates that left my taste buds tingling. Fraiche...

Stories by aarti

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