“When Bill Addison and I began our tenure as The Times’ new restaurant critics in December 2018, we understood the enormous privilege and responsibility of following in Jonathan’s footsteps,” writes piescarcega.
Restaurant critic Bill Addison pinpoints seven recent reviews, from a carnitas food truck to a tiny Japanese wonder, that illustrate the city’s amazing dining culture.In keeping with the Gold era, we ranked the list. Ranking allowed us to make concrete order out of our experience. We hope it also encourages more readers to engage with our conclusions. The top 10 reflect the restaurants we feel best capture the city’s culinary pulse and energy. The No.
Our 101 was designed to guide you to the city’s most singular dining experiences but also reacquaint you with some old favorites. To that end, we have expanded the Classics list from last year with 10 additional restaurants that have stood the test of time. And new this year, we have added a list of 10 places we love to drink around Los Angeles that includes cocktail bars but also favorite places to sit with a cup of coffee or tea.
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The official list of L.A.’s 101 best restaurantsIt’s finally here! Our official list of L.A.’s 101 best restaurants is now live! And this year, we ranked them.
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Our Best Philly Cheesesteak Recipe on Food52What makes a good cheesesteak great? To answer this, I looked to two of Philadelpia’s most respected cheesesteak establishments: Pat’s King of Steaks and John’s Roast Pork. Their sandwiches taught me how a cheesesteak is all about the components—after all, there are so few: savory beef, gooey cheese, vegetables if you want them (I want them), and a crusty-fluffy hoagie. This month, our test kitchen rolled up its sleeves and tested extensively to create our ultimate version of this classic. The first question we asked ourselves: Which cut of meat to use? Most cooks decide between sirloin and ribeye. Sirloin is slightly leaner, and a touch more cost-effective. Meanwhile, ribeye has more fat-marbling, resulting in a richer (and, if you ask me, better) flavor. With taste leading the way, we landed on ribeye, but sirloin or even thinly sliced flank steak would be perfectly acceptable. Next, we turned to slicing. For a cheesesteak, thin is preferable to thick. In order to cut the meat as thinly as possible, freeze it for an hour or two—this makes it much easier to work with. Now we had to sort out the cheese. The classic choices are provolone, American cheese, and Cheez Whiz. Some might argue that only one of those is “real” cheese, which is true. But rather than explore an esoteric choice like Gruyere, we wanted to honor the classics. The winners? Both provolone and Whiz. The provolone melts over the meat like a blanket, while the Whiz coats the bread (Whiz is to a cheesesteak as mayo is to a BLT). If you’re dubious about using Cheez Whiz, you can skip it, but it truly does add an extra level of savoriness. Another piece of the puzzle was deciding which veggies to include. Our options: caramelized onions, mushrooms, bell peppers, or hot peppers. It was tempting to include all of these on our cheesesteak, but we found that too many veggies overshadowed the meat. We wanted this component to enhance the savory goodness of meat and cheese, without overstepping. In the en
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