Sherry Gao has the problems all small-business owners wish they had. Her espresso machine has been malfunctioning due to the sheer volume of coffee running through it since the opening of the Mandarin Coffee Stand in October at the Burlington Arcade on South Lake Avenue in Pasadena.
According to lore, the cheeseburger was invented one fateful day at the Rite Spot, a Pasadena roadside stand on Colorado Boulevard, in 1924 by a teenage short-order cook, Lionel Clark Sternberger, who irrevocably changed culinary history the minute he placed a slice of cheese over a meat pat…
When chef Johnny Ray Zone opened Howlin’ Ray’s in a quiet corner of Far East Plaza in Chinatown in the spring of 2016, he launched a local craze for Nashville-style hot fried chicken that continues to reverberate beyond LA.
For Michael Gray, owner of Fat Boys food truck, cooking is about connection.
At Valerie Confections’ new Glendale location, hundreds of tiny chocolates, toffees and truffles are perfectly arranged waiting to be sampled by customers. Jams and ready-packaged holiday confections sit atop recycled walnut shelves to be chosen as a perfect gift.
Owners Nader Kaiser and Gustavo Landgrebe had a vision when opening their Italian restaurant, Marina Pasadena, in September: to create a neighborhood gathering place where customers can enjoy good wine and flavorful food.
Pasadena-based Dog Haus wants its fans to score right along with the World Cup soccer players for the next several weeks.
Owner Annika Corbin of I Like Pie believes that pies should be an individual experience from the very first bite.
In Spain, it is tradition to greet and say goodbye to one another with dos besos (two kisses) on either side of the cheek. At Spanish restaurant Dos Besos, owners and husband-and-wife team Alejandro and Kit Llobet open their hearts to every single person who walks through the door.
Serving high-quality food is second nature for longtime chef and caterer Onil Chibás of Pasadena.
When opened Dino’s Chicken and Burgers on Pico Boulevard in 1969, he had taken the first step on the journey to creating a DTLA staple that would capture the hearts of Angelenos for the next five decades.
Considering the dishes that traditionally define the regional cuisine of New York City, street fare tends to dominate the list: the $1 pizza slice; the frankfurter with sauerkraut and tomato relish; the potato knish slathered with brown mustard.
In 2008, Isaias Hernandez, his brother, Juan, and friend, Josh Bentrem, wrote a plan on a bar napkin: to create a restaurant specializing in craft cocktails and comfort food.
When Surinder Singh, one of India’s premier chefs, walked through the newly opened doors of New Delhi Palace, restaurant owner Raj Sandhu knew he had created something special.
The LA food court staple Massis Kabob unveiled its first standalone restaurant less than a mile from where it began in the Glendale Galleria 46 years ago.
Richard Brent has a vision to make northeast Pasadena vibrant as a place for everyone to enjoy. That’s why he chose it for the location for his new restaurant, The George.
Alfred CEO and Founder Josh Zad believes that every day begins with coffee. In fact, it’s the company slogan.
Ever since he was a child, Jonathan Cortez has been a fan of cheesecake.