The CHOW Blog rss

Insights, tips, and restaurant reports from CHOW editors and Chowhound.

Gluten-Free Is the New Normal

It’s been a year of seesawing fortunes for the gluten-free movement. It’s endured rolled eyes and snark, but it’s also earned respect. Chefs, cookbook authors, and magazine editors are touting gluten-free, or GF, as an everyday option—not as a weirdly textured and tasteless diet of denial, but as food that’s absolutely fabulous, on its own terms. READ MORE

Beer Belly’s Wes Lieberher: 5 Great Bites in Los Angeles

Wes Lieberher runs the kitchens at the gastropub Beer Belly and its Philly-centric cousin, Whiz, both in LA's Koreatown. We asked him to school us on his cheap-eat finds in the City of Angels. READ MORE

That Time Anthony Bourdain Scared Kids with the Gay, and I Laughed

In 2009 I got an email, kind of tentative in tone, from a TV production company, asking if I knew a lot about taco trucks in Oakland. I did—I'd spent a month that year eating from 40 of them. Through all the reticence to say exactly what the show was, I could tell they were talking about No Reservations. They copped to it: Anthony Bourdain was coming to San Francisco to tape a show, and he’d make a detour across the bridge to Oakland. READ MORE

Bestia’s Menashe and Gergis: 5 Great Bites in Los Angeles

Ori Menashe and Genevieve Gergis are the husband-and-wife team behind Bestia, a restaurant on the outskirts of LA’s Arts District with what Jonathan Gold calls some of the most purely Italian dishes in Los Angeles. Here's what they love to eat for cheap. READ MORE

Island-Style Poki Bowl Soothes the Dog Days

At $16, Daichan's poki bowl is expensive, but the portion is generous and the waitstaff treat you with the care reserved for old-time customers. READ MORE

Gobs of Mayo Saved This Negitoro Bowl!

Scoping out single-vessel culture in Los Angeles, America's capital of laid-back food.

Next to Daikokuya, a ramen shop in Little Tokyo known for its boiled bone marrow tonkotsu broth, is Marugame Monzo, another Japanese soup shop specializing in handmade udon and, lo and behold, a negitoro bowl for only $5.50. READ MORE

Industry Insiders Welcome!

There’s been a lot of buzz (nearly 400 comments over the past week) since we’ve posted our new moderation policy, which invites professional voices to contribute to CHOW Conversations, and though it may take a bit more time to find the right balance, we’re excited to welcome new voices to the Community, sharing the inside scoop on their corners of the industry. READ MORE

When Chefs Make Hot Sauce: The Lacto-Fermented Saga of Willy B’s

Two chefs in Los Angeles, Christian Page and Willy Barling, began tinkering with raw, lacto-fermented hot sauces until they came up with a small, hand-bottled line all their own. READ MORE

The Burrito Bowl Nobody Seems to Order

Cactus Taqueria #2 in LA's Koreatown might not have the character of one-off taco joints, but it certainly has a dependable product and a legion of late-night customers. No one seems to order the rice bowls. Justin Bolois finds out why. READ MORE

New York’s Breton Crêpe Master Carries On

Get Jean-Christophe Henry talking about crêpes (this isn't difficult) and you'll learn a thing or two. He's a charming, chatty son of Brittany who'll tell you all about his homeland's signature pancakes: how good ones are rare in New York, what's in them, and how they're made. He's been making his own in the East Village for a year now. READ MORE