Variations on a donut: Cambodian, Classic, and Modern

You say Doughnut, I say Donut by Richard Foss  A friend moved from the South Bay to New Zealand but comes back periodically to visit family, and on every visit he indulges three food cravings: Mexican food on the way from the airport, and Southern barbecue shortly thereafter. And doughnuts. People fry dough everywhere, so…

Read More

Beach Cities 2023 Summer Dining 

South Bay Beer & Wine Festival Ernie Howlett Park, Rolling Hills Estates  May 21   The Palos Verdes Rotarians host their 10th food, craft beer, and wines festival, in support of local charities. $95 general/$165 VIP. Info at sbbeerwinefest.com   Whiskey dinner Pacific Standard Prime June 6 Dan Garrison explains how, back in 2006, Garrison Brothers…

Read More

Best of the Beach 2023 Dining & Entertainment

American BBQ Willingham’s World Champion BBQ  There are several good barbecue options in the greater South Bay that offer expansive menus of sides and other entrees, but the specialists win this round. There are no specialty salads, no appetizers, nothing but the traditional beans, potato salad, greens, and slaw to go along with those slabs…

Read More

Chinese American classics from another era

by Richard Foss The Chinese takeout container with its stylized pagoda on the side has been a symbol of fast food since shortly after that term was invented in the 1950’s. Some people have an almost Pavlovian reaction to seeing them thanks to so many childhood meals that began by opening those paper boxes to…

Read More

Top 10 in 2022 – All cuisines, all prices, all different  

2022 was a year of extraordinary diversity in the dining scene  by Richard Foss Sometimes I look at previous columns about the best restaurants of a particular year to analyze patterns. The year of Italian restaurants was followed by the march of sushi and ramen joints, and another year the sound of burgers flipping was…

Read More

Chinese, simplified. Dan Modern Chinese does a few things very well

by Richard Foss  Some people find ordering at traditional Chinese restaurants intimidating thanks to the overwhelming number of items on the menu, some of which have metaphorical names. One might guess that Buddha’s Feast is a vegetarian dish because the founder of a religion that forbids meat wouldn’t want to set a bad example, but…

Read More

Seashore Chinese Restaurant Local Chinese, native flavors

by Richard Foss Depending on which set of statistics you look at, Chinese food is either the most popular restaurant cuisine in the U.S. or in second place. That includes high style fusion places, down home eateries, and take-out counters all lumped into the one category, but one statistic proves the appeal. There are more…

Read More

Quietly, everything changed

By Richard Foss When Chef Tin Vuong opened the first Little Sister restaurant in 2013, the food was an unusually personal expression of his family’s history. As the South Vietnamese regime teetered, uncles and cousins scattered to whatever country would give them refuge, winding up all over South Asia. They reunited in the USA, IN…

Read More

The universe beneath our feet

  By Richard Foss Rolling Hills resident Kathy Kellogg Johnson tells the story of the founding of her family’s garden products company as though she were there, even though it happened in 1925. A young man with a new engineering degree from USC didn’t have much money or land. His father had lost his fortune…

Read More