Beverly Hills Archive

  • WHERE TO EAT IN L.A. / what our readers have to say

    WHERE TO EAT IN L.A. / what our readers have to say

    By Larry Levine – Ask 10 people in to name their favorite restaurant for a celebration dinner and you’ll get at least 20 recommendations. Big city or small town, west coast, east coast or in the middle, people everywhere will be passionate about the places they like to eat. Tell someone where you get your […]

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  • THE TWO-PART SECRET TO A GOOD STEAK / on the grill, in the broiler, or at a steakhouse

    THE TWO-PART SECRET TO A GOOD STEAK / on the grill, in the broiler, or at a steakhouse

    By Larry Levine – There’s a secret to a good steak: 1) Buy a great piece of meat, and 2) don’t mess it up. Number 1 isn’t difficult – expensive, but not difficult. It starts with “know your butcher and don’t be afraid to ask for advice.” And make sure the meat is USDA prime, […]

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  • TELL THE SULTAN I WON’T BE DINING TONIGHT

    TELL THE SULTAN I WON’T BE DINING TONIGHT

    By Larry Levine – If you’re like many people I know you think what I do as a food writer and editor is all fun and games. For the last six years, since I founded the restaurant recommendation website atLarrys.com and this online magazine, you would have been right. I eat in great restaurants and […]

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  • MEMORY LANE / where old favorite restaurants go to retire

    MEMORY LANE / where old favorite restaurants go to retire

    By Larry Levine – Jonathan Gold’s excellent ode to Campanile in the L.A. Times food pages (Saturday, September 29, 2012) was enough to launch a trip down memory lane. Gold’s piece is warm, touching and human. Campanile, which will close later this year, clearly played an important role in his personal and his professional life […]

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  • A SUSHI LOVERS’ GUIDE TO SURVIVAL IN TOUGH TIMES

    A SUSHI LOVERS’ GUIDE TO SURVIVAL IN TOUGH TIMES

    By Larry Levine -It’s been a tough 13 months or so for sushi lovers. First, the Fukushima nuclear power plant poured radioactive iodine and cesium into the ocean off the coast of Japan. Anything that lived or swam in those waters – things like Japanese uni, saba (Japanese mackerel), and Pacific albacore tuna – became […]

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