Food and Restaurant News

We always knew it, of course. Cheese (like chocolate, potato chips, wine, and well, crack) is, as we thought, just like crack. Well now you have proof that your cheese addiction is real.

Need restaurant inspiration? Try out quirky Baroo, a no-frills, no-sign little Korean joint, serving up lots of vegetarian and vegan dishes (don't worry, there's meat too). The name? It's the word for the bowl from which Buddhist monks eat.

Just because summer is nearly over, you shouldn't give up on great fruits and veg. Here's what's in season now.

Lists of people who shouldn't stop for lunch: firetrucks on the way to a three-alarmer, police driving to a bank robbery, and yeah, human tissue transport drivers in downtown LA.

These aren't the mignardises you're looking for... #starwars #theforceawakens

"These aren't the mignardises you're looking for... #starwars #theforceawakens"

Finally, for you Star Wars fans, don't miss Faith & Flower's off-menu dessert item. The treats are hand-made by pastry chef Josh Graves, just in time to celebrate the December 18 release of Star Wars VII: The Force Awakens. Check out more mouth-watering pics at HuffPost.

Picture from Faith & Flower on Instagram.

Our favorite potato salad is warm - here's why

Mr. Shambra makes a pretty fantastic warm German potato salad, if you didn't know. It's warm, vinegary, and delicious (and his significant other loves it, even if the potato salad she grew up on was served cold). But it turns out, there's some science behind it that says dressing a potato salad when warm yields a better flavor.

The LA Times posted this great article along with a recipe to try out. Mr. Shambra's suggestion: don't wait for it to become cold in the fridge--eat it warm!

Here's the article and recipe.

J. Gold and SIV give glowing reviews to Jon & Vinny's

Still making headlines, Jon & Vinny's most recent write-ups come from Jonathan Gold and S. Irene Virbila. Mr. Gold's review will have your mouth watering:

". . . sugar-snap peas blackened on the grill; a salad of transparently thin sliced summer squash seasoned with lemon and toasted hazelnuts; and meltingly soft slabs of eggplant Parmesan . . . . angelic bruschetta smeared with ricotta and honey, or a Little Gem lettuce salad with wisps of shaved cheese, or creamy burrata with luscious white peach."

For the full write up in the LA Times, read here.

Meanwhile S. Irene Virbila provides her take on the wine list curated by Helen Johannesen, director of operations for several Shook and Dotolo restaurants. Read the article here.