richard foss

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 Kevin Cody

Food writer Richard Foss brings ‘Food in the Air and Space’ down to earth

Food writer Richard Foss brings ‘Food in the Air and Space’ down to earth

Bad airline food is not entirely the airlines’ fault. It’s also the fault of human nature and human physiology, according to Richard Foss, author of the recently published Food in the Air and Space: The Surprising History of Food and Drink in the Skies.

 Bondo Wyszpolski

This’ll Warm Us Up: Drinking Rum With Richard Foss

This’ll Warm Us Up: Drinking Rum With Richard Foss

Richard Foss wanted to write a book about pickles. But the editor of The Edible Series, which is published by Reaktion Books in Britain, countered that proposal with one of his own: How about rum? Foss, who is known around these parts as a gourmet and a hale fellow whose previous incarnations included being the […]

 Richard Foss

A La Carte: South Bay dining news

A La Carte: South Bay dining news

Restaurant openings, closings, first looks, and dining events in the South Bay by Richard Foss.

 Richard Foss

Strand House: a meal to remember [RESTAURANT REVIEW]

Strand House: a meal to remember [RESTAURANT REVIEW]

“The Strand House is an extraordinary experience in every way – food, service, and setting,” writes food critic Richard Foss.

 Richard Foss

Culinary author Linda Steidel

by Richard Foss


Culinary author Linda Steidel is bucking a very well established trend: here in the land of the endless summer, she would like to remind us that there are three other quarters of the year with merits of their own.

 Kevin Cody

Sangria’s introduces Euro-Asian-American menu


by Richard Foss
Photos by Brent Broza (Brozaphoto.com)
They’ve served varying styles of Spanish, Mexican, Asian, and contemporary cuisine before deciding on a compromise – a menu that is a third European, a third Asian, and a third American. This is great if the kitchen has the chops to pull it off.

 Mark McDermott

Addi’s authentic southern cooking

Addi’s Tandoor celebrates the culinary tradition of southern India. Restaurant critic Richard Foss samples the restaurant’s beef vindaloo, “chillie mushroom,” prawns Kanyakumari, and bhindi dopiaza (okra with onions, tomatoes, cumin, and dried mango) and leaves dreaming of Indian voyages of long ago.

 Richard Foss

Restaurants A La Carte: Rainy day discount

by Richard Foss
Saving A Little On A Rainy Day… If you have been brushing up on your long-rusty cooking skills or ordering pizzas lately because you didn’t want to get wet on the way to dinner, Gambrinus Restaurant in Redondo would like to change your mind. They offer a five dollar discount on your check any time that it is raining.[Read More]

 Richard Foss

The broths are what stand out [restaurant review]

The broths are what stand out [restaurant review]

Variations on traditional theme offered at RB’s Rakkan Ramen

Of all the items to enter culinary fad territory during the last few decades, ramen has been most resistant to being upscaled into silliness. Burgers are sprinkled with caviar, pizza topped with quail sausage, sushi rolls stuffed with foie gras, but somehow ramen just stays its honest self. It can’t be that nobody has considered […]

 Richard Foss

Contemporary take on tacos [restaurant review]

Contemporary take on tacos [restaurant review]

Tocaya Organica proves healthy Mexican food can deliver zesty flavors

Mexican food has been redefined in California at least twice in the last century. In the 1950s drive-in owner named Glenn Bell started experimenting with hard shell tacos, which were then a novelty, and stuffing them with hamburger fillings, including  lettuce and cheddar cheese along with a salsa that had barely perceptible heat. The company […]

 Mark McDermott

Food, family, fate

Food, family, fate

Adam Aro, Sara Gabriele and the making of Gabi James restaurant   by Mark McDermott   When Adam Aro steered his houseboat into the slip right next to Sara Gabriele’s houseboat one July day on Lake Shasta in 2008, he had little idea what would ensue, much less than ten years later he and this […]

 Kevin Cody

Beyond beer [restaurant review]

Beyond beer [restaurant review]

Redondo Beach Brewing emerges from the microbrewery era with an ambitious menu and cocktails as well as craft beer

by Richard Foss Food fads aren’t a new thing in California. At various times in the 20th century we went nuts for fondue, sukiyaki, Cajun blackened everything, and various other items. The book Fashionable Food chronicles these gyrations during the last hundred years, and some things that were wildly popular seem inexplicable. Why were pineapple […]

 Richard Foss

ES food – Sausal’s source

ES food – Sausal’s source

Sausal chef and owner Anne Conness found her inspiration in early California cuisine and craft beer

 Richard Foss

A passion for pork and tradition

A passion for pork and tradition

A Spaniard and a Mexican prepare sausage and other meats in the tradition of their homelands

Those who cook to connect with their cultural heritage, or to recreate a meal they enjoyed in a local restaurant or on a vacation, often find they can’t get the ingredients they need at everyday markets. To replicate the flavors of other cultures  usually means a very expensive session at a gourmet grocery. We’re lucky […]

 Richard Foss

A name change, new places for Thai, Hawaiian, Chinese and Mexican  

by Richard Foss Common Complaint, Technological Response… Look at any survey of diners and one of the top complaints will be uncomfortably noisy restaurants. Since my email is at the end of each of these columns I hear this a lot, often with admonitions that I should tell people how loud restaurants are. I frequently […]

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