by Richard Foss When I’m at social occasions and people find out what I do for a living, I brace
Richard Foss
February 12, 2026
by Richard Foss When I’m at social occasions and people find out what I do for a living, I brace
by Richard Foss In 1926, the YMCA opened a palatial facility in San Pedro with a grand lobby, gymnasium, and
Independent thinkers at the Mall by Richard Foss Restaurants in malls used to have an almost parasitic relationship with the
by Richard Foss The South Bay’s restaurant scene has been defying gravity, remaining vibrant despite higher ingredient and labor costs
by Richard Foss Not long ago there were no restaurants in the Beach Cities serving Chinese dumplings, at least as
by Richard Foss Many restaurants operate on one of two strategies: going out of their way to satisfy customer preferences,
by Richard Foss Openings, current, imminent: As the year winds down, the pace of openings and new project announcements is
by Richard Foss I have a list that gets shorter and shorter, and I am delighted each time I cross
Our roving critic muses on culinary roots and diversity by Richard Foss My mother’s family emigrated from Poland in the
by Richard Foss Naming a restaurant to evoke a famously cultured place or upscale resort is a time-honored tradition, a
by Richard Foss I was dining in a restaurant in Manhattan Beach last week that seemed to be overly air
by Richard Foss Finally! Montauk has been hyping their opening so long I figured the actual event would be an
The Bar Handrolls by Seabutter has an unusual but successful take on quick serve sushi by Richard Foss Sushi has
by Richard Foss Incoming and Outgoing: It seems every fall, there’s a rise in restaurant turnover, possibly because entrepreneurs who
After a delayed opening and shaky start, Saint & Second has come into their own. by Richard Foss Many years
by Richard Foss Los Angeles has plenty of Italian restaurants with evocative names that bring to mind idyllic surroundings –
