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What to expect
Los Angeles has the most dynamic restaurant scene in America; it is one of the world’s great centers of dining.
With the Tasting Notes newsletter, our restaurant experts share insights and off-the-cuff takes on where they’re eating right now.
Plus, there’s an “Ask the Critics” section (send your questions!), links to the week’s stories in The Times’ Food section and more. Delivered to your inbox every Saturday.
Latest Tasting Notes Newsletters
Every year for a decade now, The Times has published an annual guide to the 101 best restaurants in Los Angeles. May the guide lead you to similarly joyful meals for the next year.
What Lulu’s David Tanis understands about tasting menus and the California way of cooking. Also: How many folds does it take to make a Din Tai Fung soup dumpling? A family dispute and the closure of Café Tropical. Are too many tourists harming Baja’s wine country? In this week’s Tasting Notes.
Plus, sampling the Syrian table, the closing of Kinn, assessing influencer restaurants and stopping red wine headaches in this week’s Tasting Notes.
Also, Lego Nancy Silverton, last-minute pies and more in Tasting Notes.
Brown sugar, soy sauce, Sichuan pepper, ginger, bay leaf, fennel, cardamom, star anise and chiles. These are the flavors of Thanksgiving this year.
From République’s 10-year bash to the rush on Thanksgiving turkey and pie orders in this week’s Tasting Notes.
Mole of memory, a food-loving composer, an epic celebrity food crawl and lomo saltado tacos in this week’s Tasting Notes
Is Thrifty ice cream doomed? In-N-Out Burger history, French fry obsessions, making California Heat, comfort dumplings and a whole lot of beans in this week’s Tasting Notes.
Respect for the pupu platter, reviewing Skechers cuisine, ‘a very tender coconut’ and bottom-of-the-bowl crispy rice salad in this week’s Tasting Notes.
The beauty of freeze-dried potatoes. Citron for Sukkot. Pop-Tart inspiration and more in this week’s Tasting Notes.
