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Is the World’s 50 Best broken? Father Sal returns as we put on our wildly unearned investigative journalist hats and follow the money behind one of the restaurant world’s most influential rankings.

We get into celebrated Slovenian chef Ana Roš’s decision to skip the awards ceremony, the time and money restaurants spend campaigning for recognition, and the tourism-board spending that helps get influential diners through the door. Why have American restaurants all but disappeared from the global top 100? How does North America’s number-one restaurant miss the worldwide list altogether? And where does smart marketing end and a questionable system begin? Naturally, I made a spreadsheet.

We also discuss worker-treatment allegations circulating about acclaimed restaurants, what responsibility awards bodies have to investigate them, and whether my proposed solution would accidentally create FIFA for restaurants. Sal spots a few potential flaws.

But first, we recap Sal’s wedding feast, my tour of South Florida’s Cuban bakeries, whether Porto’s can hang with the competition, and why the movie Chef may have ruined Cubanos forever. Plus, Miami’s deeply cursed appeal, elite people-watching in Palm Beach, a listener’s complaint about my international travel accents, and Diner Theory’s request to come on the podcast.

In Chef’s Kiss / Big Miss: LA cleans up at the Eater Awards, The Infatuation names its best new restaurants, the Original Pantry prepares for a comeback under nonprofit ownership, and advent calendars become an excuse to sell adults tiny portions of protein powder. Finally, someone allegedly tries to scam Masa of Echo Park with an AI-generated pizza photo. Don’t fuck with Rhonda.

LINKS & FURTHER READING

World’s 50 Best

• The full 2026 rankings

• Our spreadsheet: rankings, U.S. departures, and destination partnerships

• Ana Roš’s post about skipping the ceremony

• Worker-treatment allegations compiled by @microbes_vibes — discussed as allegations, not independently verified findings.

• Australian parliamentary disclosure of hosting spending and tourism trips

Chef’s Kiss / Big Miss

• The 2026 Eater Awards

• The Infatuation’s Best New Restaurants in Los Angeles

• Stephanie Breijo on the Original Pantry’s reopening — Los Angeles Times

• Pete Wells on the advent calendar industry — The New York Times

THIS EPISODE IS BROUGHT TO YOU BY SLANG.AI

Slang.ai is an AI phone concierge built specifically for restaurants, helping teams handle incoming calls, reservations, guest questions, and more, so staff can focus on the people actually dining with them.

With its new Superhost technology, Slang.ai can recognize guests’ emotions, adapt naturally to conversations, and even handle interruptions and language switches. Restaurant groups like Memento Mori Hospitality and Telefèric Barcelona are already using Slang to help manage their phones.

Learn more about Slang.ai and Superhost here.

And check out our recent interview with Chloe Makhani of Casaléna to hear how her restaurant uses Slang.ai to improve hospitality.

Powered by Acquired Taste Media.

What happens when the chefs behind Fauna bring their cooking to a city where everyone has an opinion about Mexican food?

This week on Taqueando, Bill Esparza sits down with chefs David Castro Hussong and Maribel Aldaco, the husband-and-wife team behind Valle de Guadalupe’s celebrated Fauna, as they prepare to bring La Morocha to LA’s Arts District. Their vision: Baja comfort food, from tostadas and carne asada to flatbreads that might get the pizza police involved.

David and Maribel trace their journey from young cooks working abroad to opening Fauna, finding their own styles, and building a restaurant that keeps people coming back. They also discuss Michelin versus 50 Best, the creative disagreement that transformed Maribel’s desserts, and why opening a Mexican restaurant in Los Angeles comes with a particularly complicated set of expectations.

Plus: lettuce-wrapped tacos, banana ice cream with corn cake, the evolution of Mexican wine, and why David has no intention of putting mole on the menu just because someone expects it.

Explore La Morocha Los Angeles and follow David Castro Hussong, Maribel Aldaco, and Fauna.

Follow Bill Esparza for more Mexican food discoveries, and leave Taqueando a rating or review wherever you listen.

Produced by Robert Haleblian.

Free from gluten, dairy, and any willingness to accept a devastating elimination.

Nancy and Bits recap Season 17, Episode 7 of The Great British Bake Off, where Free From Week brings surprisingly impressive pastry, a vegan animal-cake technical that leaves them cold, and a children’s birthday showstopper featuring Tom’s farting Shrek swamp.

Plus: a major update in the floating restaurant saga, an investigation into Birmingham balti, and a detour through the Christmas movie industrial complex. Come for the baking commentary. Stay for the Civil War ghost boyfriend.

Follow Compliments to the Chef on Instagram and send Nancy and Bits your questions, hot takes, and breaking floating restaurant news.

Is the best pizza in America actually in Los Angeles? Filmmaker Peter Ferriero certainly thinks so. Or at least he did until he discovered a pizza in Ojai that made him question the title of his own documentary, The Best Pizza Is in LA.

Peter joins Luca to make the case for LA's pizza supremacy, explain why New Yorkers need to get over themselves, and debate what actually makes a great pizza city. They dig into the genius of Nancy Silverton, the rise of Pizzeria Sei, the pizza shops that should've made the documentary, and whether LA even needs its own signature pizza style.

Plus, things get heated during a round of pizza hot takes: Is Dave Portnoy actually good for pizza? Are numerical ratings hurting independent pizzerias? Does pineapple belong on pizza? And is there really such a thing as bad pizza?

It's a spirited, occasionally contentious love letter to LA's pizza renaissance, with plenty of strong opinions and a few slices of humble pie.

WATCH THE FILM & FOLLOW PETER

🍕 Watch The Best Pizza Is in LA on Amazon Prime Video

🎬 Follow Peter Ferriero on Instagram

🎥 Follow The Best Pizza Is in LA on Instagram

FOLLOW THE LA FOOD PODCAST

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🎙️ Acquired Taste Media

Karen Palmer is back, and we've got some grievances to air.

Fresh off running the New York City Marathon, Luca returns with a potentially friendship-ending take: New York pizza and bagels might be overrated. Plus, a visit to Danny Meyer's Union Square Cafe delivers spectacular food and surprisingly disappointing service, while a legendary New York steakhouse serves up a life-changing encounter with mutton.

Back in LA, Karen breaks down the battle to save Silver Lake's Ye Rustic Inn, the financial struggles facing even the most iconic restaurants like Canter's Deli, and why El Segundo might quietly be becoming one of the city's most exciting dining neighborhoods. There's also plenty of bistro love, from Marée and Bar Étoile to a $42 burger worth discussing.

Then, in Chef's Kiss / Big Miss, things get spicy. Is the LA Times 101 losing its soul? Has the backlash against the list gone too far? Are solo diners thriving or just lonely? Is DoorDash becoming too powerful? And has LA's obsession with steak au poivre officially gotten out of hand?

Plus, OpenTable's latest dining trends, some podcast production confessions, and a very special case of stolen marathon valor.

ARTICLES & STORIES DISCUSSED

• Ye Rustic Inn fights for its future in Silver Lake — SFGATE

• The financial challenges facing Canter's Deli — SFGATE

• El Segundo's emerging restaurant scene — SFGATE

• OpenTable Dining Trends Report

• Why Does the LA Times 101 Best Restaurants List Feel Like It's Lost the Sauce? — Diner Theory

• Diner Theory's Alternative LA Restaurant List — Instagram

• DoorDash Is More Than Its Instacart — Expedite

• LA's Steak au Poivre Obsession — Los Angeles Times

THIS EPISODE IS BROUGHT TO YOU BY SLANG AI

Running a restaurant means juggling a million things at once, and the phone shouldn't be one of them.

Slang AI is an AI-powered phone concierge built specifically for restaurants, helping teams handle calls about reservations, hours, private events, and more, so staff can spend less time answering the phone and more time taking care of guests.

With its new Superhost technology, Slang makes conversations feel remarkably natural, understanding guests' tone, handling interruptions, and even switching languages mid-conversation.

Hear how restaurants like Casaléna are using Slang AI to deliver better hospitality without adding more work for their teams.

Learn more about Slang AI here:

https://www.slang.ai/restaurants?utm_source=la_food_podcast&utm_medium=podcast&utm_campaign=superhost_launch_oct_26&utm_content=ad_read

Follow @thelafoodpodcast and @acquiredtastemedia on Instagram for more LA restaurant news, reviews, and recommendations.

Bill Esparza welcomes Mona Holmes, editor of Eater LA, to Taqueando for a candid, hilarious, and occasionally confrontational conversation about Los Angeles food, journalism, and the people shaping the city's restaurant scene.

First, Bill and Mona lay down the rules of food event etiquette, including how to escape a conversation that just won't end. Then they get into the increasingly precarious state of food journalism, the rise of influencers, and why great restaurant coverage requires more than a camera and a supposedly impeccable palate.

Things get especially interesting when Mona confronts Bill over his infamous criticism of Villa's Tacos, sparking a debate about journalistic responsibility, professional boundaries, and whether food writers sometimes go too far. They also tackle allegations of AI-generated Michelin Guide reviews, the political failures making life harder for LA restaurants, and what city leaders should actually be doing to help.

Finally, Mona shares her personal restaurant recommendations for convincing skeptical New Yorkers that Los Angeles is one of the greatest food cities in the world.

It's a spirited conversation between two people who love LA, love its restaurants, and aren't afraid to disagree about either.

Follow Mona Holmes and read her work at Eater LA.

TAQUEANDO with Bill Esparza is part of the Acquired Taste Media podcast network.

It's Pastry Week in the Great British Bake Off tent, and Nancy and Bits are thrilled to be back to the show's roots: weird British meat pies, questionable fillings, and elaborate pastry sculptures that probably shouldn't exist.

This week, the bakers tackle savory handheld pies, Nigella Lawson's Polish karpatka technical, and a freeform pie showstopper that gives us everything from a stop-motion chicken to a deeply unsettling snake. The ladies discuss whether Paul Hollywood has ever encountered a bánh mì, the increasingly compelling case for Tom to win the whole thing, Nigella's refreshing refusal to be intimidated by Paul, and which bakers are running out of steam.

Then, things go spectacularly off the rails during the Gingham Altar. Nancy declares the New York City dining scene officially dead, while Bits launches an impassioned crusade against the most irritating trends in food influencer culture. Plus: why everyone should Brick their phone, why men insist on aggressively slapping raw meat in cooking videos, and the case for becoming a regular at your neighborhood restaurant.

Come for the pastry, stay for the cultural criticism.

LINKS & MENTIONS

• The Great British Bake Off official website

• Nigella Lawson's Karpatka recipe

• Brick: Take back control of your phone

• Compliments to the Chef on Apple Podcasts

Follow along with Compliments to the Chef for weekly recaps of The Great British Bake Off, Top Chef, and all the food television drama worth discussing.

Chef Keith Corbin is rewriting the rules of California cuisine, and he's doing it in a way that could only happen in Los Angeles.

This week on The LA Food Podcast: Interviews, Luca sits down with the acclaimed chef, author of California Soul, and owner of Alta Adams for a wide-ranging conversation about the restaurant's bold reinvention, the food cultures that shaped him, and why his cooking is more personal than ever.

Keith breaks down his new approach to cooking, which he calls "transposition" rather than fusion, and explains how dishes like duck confit with mole demi-glace and miso-glazed eggplant tell the story of LA's cultural crossroads.

The conversation also gets into the challenges of reinventing an already beloved restaurant, Keith's complicated relationship with gentrification in West Adams, and his ongoing fight to bring investment and opportunity to his hometown of Watts.

Plus, Keith reveals what really happened when he heard Luca's controversial comparison of Alta Adams and Little Mountain (spoiler: he drove straight to Montecito to investigate), takes us behind the scenes of America's Culinary Cup, reveals which competitor intimidated him most, and explains why Padma Lakshmi might be the toughest judge in food television.

From Michelin stars and community activism to In-N-Out burgers and the future of LA dining, it's a funny, thoughtful, and deeply Los Angeles conversation with one of the city's most compelling chefs.

LINKS & MENTIONS

• Alta Adams: https://www.altaadams.com/

• California Soul by Keith Corbin: https://www.penguinrandomhouse.com/books/677186/california-soul-by-keith-corbin/

• Little Mountain (Montecito): https://www.littlemountainsb.com/

• America's Culinary Cup (Paramount+): https://www.paramountplus.com/shows/americas-culinary-cup/

• Broken Spanish Comedor: https://brokenspanishcomedor.com/

• LA Times review of the new Alta Adams: https://www.latimes.com/food/story/2026-08-27/alta-adams-reopening-keith-corbin-restaurant-review

Follow The LA Food Podcast for more conversations with the chefs, restaurateurs, and personalities shaping how Los Angeles eats.

Today on The LA Food Podcast, Father Sal and I have once again committed the frankly psychotic act of treating the LA Times' annual 101 Best Restaurants list like it's the NBA Draft, dear listener. We've got spreadsheets, hot takes, and enough grievances to keep a restaurant publicist employed through Christmas.

The 2026 list is here, and we've got some questions. Is newcomer Lielle really the best restaurant in Los Angeles? Has Funke somehow become more essential than Bestia and Bavel? Does Alta Adams' meteoric rise to #10 prove that Keith Corbin is having the year of his life? And what exactly did Pizzeria Bianco do to deserve getting kicked off the list altogether?

We're going deep on the biggest risers, the most brutal falls, the perennial heavyweights, the most egregious snubs, and the restaurants we're betting on for 2027. Plus, we discuss my OTHER 101, because apparently one list of 101 restaurants simply wasn't enough.

But first, we recap the sold-out Echo Park Pizza Crawl, which raised $1,750 for Soccer Without Borders, plus some very good eating at the LA Food Bowl, Carousel, Mr. T, and Quarter Sheets, where I may or may not have committed an act of betrayal against my best friend.

And in Chef's Kiss / Big Miss, we're tackling the explosive Memo Torres vs. LA Taco saga, an absolutely deranged scrambled egg scene in Nathan Fielder's Elizabeth Holmes documentary, restaurants finally putting their foot down on menu substitutions, and the horrifying economics of Halloween candy.

It's a big one, dear listener. Get comfortable.

LINKS AND FURTHER READING

• Memo Torres responds to LA Taco

• Eater on the scrambled eggs scene in You Can See Everything

• Eater on restaurants pushing back against substitutions

• The New York Times on skyrocketing Halloween candy prices

THIS EPISODE IS BROUGHT TO YOU BY SLANG.AI

Slang.ai is an AI phone concierge built specifically for restaurants, helping teams handle incoming calls, reservations, guest questions, and more, so staff can focus on the people actually dining with them.

With its new Superhost technology, Slang.ai can recognize guests' emotions, adapt naturally to conversations, and even handle interruptions and language switches.

Restaurant groups like Memento Mori Hospitality and Telefèric Barcelona are already using Slang to help manage their phones.

Learn more about Slang.ai and Superhost here:

https://www.slang.ai/restaurants?utm_source=la_food_podcast&utm_medium=podcast&utm_campaign=superhost_launch_oct_26&utm_content=ad_read

And check out our recent interview with Chloe Makhani of Casaléna to hear how her restaurant uses Slang.ai to improve hospitality.

Powered by Acquired Taste Media.

All hell has broken loose at LA TACO. Following the firing of longtime reporter Memo Torres, the departure of Izzy Ramirez, and a series of increasingly contentious public statements, one of Los Angeles' most beloved independent publications finds itself at the center of an extraordinary controversy.

Bill Esparza and Rob break down the entire saga, from the ethical questions surrounding Torres' relationship with a California state senator to LA TACO's handling of the fallout, its ownership structure, and allegations of newsroom dysfunction. Bill also opens up about his own complicated history with editor-in-chief Javier Cabral, including a little-known story about how he landed the book deal for L.A. Mexicano.

Then, in a stunning late-night twist, Torres publishes his side of the story while Bill and Rob are recording, prompting an emergency addendum and a whole new set of questions about LA TACO's future.

Plus, the guys recap the LA Times 101 Best Restaurants celebration, the growing influence of Latino chefs on LA's dining scene, and some of the list's biggest surprises.

It's an unusually explosive episode of Taqueando, and nobody is holding back.

It's Dessert Week in the Great British Bake Off tent, but somehow Elizabeth Holmes has found her way into the conversation.

Nancy and Bits are back to recap Season 17, Episode 5, where the bakers tackle self-saucing puddings, a tricky bread-and-butter pudding technical, and a gloriously retro dessert trolley showstopper. We're talking soggy bottoms, questionable textures, and who's emerging as a serious contender for the Bake Off crown.

Plus, the ladies take a major detour into You Can See Everything, Nathan Fielder's bizarre new Elizabeth Holmes documentary. What happens when the mind behind Nathan for You and The Rehearsal turns his attention to the disgraced Theranos founder? Nancy and Bits have plenty to discuss.

From British puddings to Silicon Valley fraud, it's another delightfully unhinged episode of Compliments to the Chef!

The Los Angeles Times 101 Best Restaurants of 2026 is here, and the two people behind the list are joining us to break it all down.

LA Times restaurant critics Bill Addison and Jenn Harris return to The LA Food Podcast to explain how they chose LA's best restaurants, why newcomer Lielle earned the coveted No. 1 spot, and what this year's rankings reveal about the state of dining in Los Angeles.

We get into the biggest surprises, snubs, and shake-ups, including why three-Michelin-starred Somni didn't make the list, how Alta Adams rocketed into the top 10, why restaurants like Barbacoa Ramirez tumbled down the rankings, and what happened to Pizzeria Bianco.

Plus, Bill and Jenn discuss the restaurants making a comeback, the exciting new openings redefining LA dining, and why the word "best" might not be the best way to describe the 101 in the first place.

From Holbox and Kato to Broken Spanish Comedor, n/naka, and Osteria Mozza, we're going behind the scenes of LA's most anticipated restaurant list.

Read the LA Times 101 Best Restaurants of 2026: https://www.latimes.com/food

Subscribe to The LA Food Podcast for weekly conversations about Los Angeles restaurants, chefs, food news, and everything happening in LA's dining scene.

Who should run Los Angeles if your single biggest political concern is where you're having dinner?

This week, Luca does something no one asked him to do: turns The LA Food Podcast into a political endorsement machine. Karen Bass vs. Nithya Raman. Five rounds. Restaurant permitting, street vendors, housing, homelessness, Hollywood, and the most important question of all: which candidate would be more fun to grab a beer with? By the end, we're endorsing someone. Democracy has never tasted so good.

Plus, Luca visits the new Bar Fortuna, has a life-changing steak experience at Gwen, and declares Quarter Sheets one of his favorite restaurants in Los Angeles.

Then Luca's wife returns for Chef's Kiss / Big Miss to tackle the possible resurrection of Horses, the James Beard Awards finally recognizing food influencers, Cole's controversial comeback, LA's chicken Caesar wrap obsession, and whether restaurants are collecting a little too much information about their customers.

THIS EPISODE IS BROUGHT TO YOU BY SLANG AI

Slang AI is an AI-powered phone concierge built specifically for restaurants, helping teams handle calls, answer guest questions, and spend more time doing what they do best: providing great hospitality. Its new Superhost technology makes conversations feel more natural than ever, even when guests change their minds, interrupt, or switch languages.

Learn more at Slang.ai and check out our recent interview with Chloe Makhani of Casaléna to hear how her restaurant is putting it to work.

LINKS & FURTHER READING

The mayoral showdown

• Karen Bass: https://www.karenbass.com/

• Nithya Raman: https://www.nithyaforthecity.com/

Chef's Kiss / Big Miss

• Horses is plotting a comeback (Hoodline): https://hoodline.com/2026/09/hollywood-s-horses-plots-sunset-strip-comeback-after-cat-killing-scandal-530k-in-debt/

• James Beard Awards introduce new short-form creator categories: https://www.jamesbeard.org/awards/media-awards/broadcast-media-awards

• Cole's is reopening with new ownership (LA Times): https://www.latimes.com/food/story/2026-10-20/french-dip-icon-coles-will-return-new-menu-new-ownership-same-bukowski-sign

• How the Chicken Caesar Wrap Ate Los Angeles (Eater): https://la.eater.com/now-trending-los-angeles/307804/chicken-caesar-wrap-los-angeles-restaurants-trend

• Hospitality Shouldn't Require So Much Data (Ravenous): https://www.weareravenous.com/hospitality-shouldnt-require-so-much-data/

Subscribe, leave us a review, and tell us who YOU think deserves the keys to City Hall.

Los Angeles, we have a wet trompo problem. And Bill Esparza has had enough.

This week on Taqueando, Bill and Robert Haleblian get to the bottom of why so much of LA's beloved al pastor is drowning in adobo. From Angel's Tijuana Tacos to the legendary trompos of Mexico City, they break down what separates a truly great taco from a soggy imitation, why the traditional taco brigade matters, and where to find the best al pastor and adobada in Los Angeles.

But first, Bill has some words for Danny Trejo. Following news of the actor's involvement in a controversial film depicting an ICE agent, Bill reflects on his own history with the Hollywood icon, the disappointing tacos he once gave a pass, and why he's now calling for a boycott of Trejo's restaurants.

Plus, an unforgettable seafood takeover at Sāntō, a Holbox collaboration at Paseo, and plenty more from Bill's latest adventures across LA's dining scene.

On this episode:

• Why LA has a wet trompo problem

• Angel's Tijuana Tacos and the economics of street tacos

• The secrets of Mexico City's greatest al pastor

• Bill's favorite al pastor and adobada spots in LA

• Danny Trejo, ICE, and a Hollywood icon's controversial career decision

• Seafood, chef collaborations, and the latest Antojitos Rundown

This is Taqueando, where Mexican food, culture, and the people behind it always come first.

Part of the Acquired Taste Media network.

Producd by Robert Haleblian.

Was this the worst Bread Week in Great British Bake Off history? Nancy and Bits return to the tent for Season 17, Episode 4, where the garlic bread desperately needs more garlic, the dough desperately needs more time, and Paul Hollywood’s grape-and-blue-cheese flatbread technical needs to answer for its crimes.

We’re getting into Mo’s three-TikTok preparation strategy, a technical challenge that nobody could pull off, and the eternal question: can you ask for cake-like bread and then complain that it tastes like cake? Plus, festive bread showstoppers, Tom’s growing frontrunner status, a plea for restaurants to put food on actual plates, and Nancy’s potentially explosive allegation that saffron is a scam.

Come for the Bake Off recap. Leave craving garlic knots.

Compliments to the Chef is part of the Acquired Taste podcast network. Subscribe for weekly recaps of The Great British Baking Show, Top Chef, and more.

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Why do restaurants have lines before anyone’s tasted the food? When did restaurant merch become streetwear? And why does getting dinner sometimes feel like homework?

This week, Luca sits down with Kelly Dobkin, the food writer behind Of All Places and a former editor at Eater, Zagat, and Thrillist, to unpack the forces shaping LA restaurant culture. We get into Eater’s wild early days, the awkward relationship between food writers and chefs, and why Kelly is betting on Substack after years in traditional media.

Then, we talk restaurants becoming brands before they even open, the power of a really good sign, and the dining inconveniences Kelly would happily leave behind. Plus: millennial restaurant nostalgia, au poivre everything, toast-flavored ice cream, and the LA restaurants she’s loving right now.

Read and follow Kelly:
• Of All Places LA
• Of All Places NYC
• Kelly on Instagram

Stories discussed:
• Meet the Designer Behind Some of LA’s Coolest Cafe Branding, A-Frames, and Interiors
• LA’s Coolest New Ice Cream Brand Is Turning Toast, Burnt Rice, and Tomatoes Into Dessert

Last week, we called out an Instagram account dedicated to leaving $0 tips at restaurants. The comments section promptly lost its collective mind. So this week, Luca and Father Sal are going all in on America's most emotionally charged restaurant debate: Is tipping culture completely broken?

Why do we tip servers but not other minimum-wage workers? Has the iPad tipping screen gotten out of control? Would restaurants actually survive if everyone stopped tipping? And why is it so hard to get rid of a system that seemingly nobody likes?

Plus, Bill Esparza and Matt Kang take a beloved LA taco stand to task, Sal discovers an incredible Thai burger, Luca finds some seriously underrated neighborhood gems, and the guys debate whether AI-generated food photos are an abomination or a lifeline for struggling restaurants.

On Chef's Kiss / Big Miss: The heartbreaking closure of Sora Craft Kitchen, Souplantation's triumphant return, and whether any croissant on Earth is worth a 45-minute wait.

THIS EPISODE IS BROUGHT TO YOU BY SLANG AI

Missed calls mean missed business. Slang AI helps restaurants answer every call, handle guest questions, and take reservations with AI-powered phone technology. Learn more:

https://www.slang.ai/restaurants?utm_source=la_food_podcast&utm_medium=podcast&utm_campaign=superhost_launch_oct_26&utm_content=ad_read

STORIES MENTIONED

• Sora Craft Kitchen is closing: https://www.latimes.com/food/story/2026-10-14/sora-craft-kitchen-permanent-closure-downtown-los-angeles

• Why AI-generated restaurant menus are freaking everyone out: https://www.latimes.com/food/newsletter/2026-10-14/uncanny-valley-ai-generated-food-menu

• Souplantation is returning to Orange County: https://www.latimes.com/food/story/2026-10-08/souplantation-returns-orange-county-2027

• Santa Monica's Matilda's Bakery is drawing 45-minute lines: https://la.eater.com/restaurant-openings/307595/matildas-bakery-opening-santa-monica

FOLLOW ACQUIRED TASTE MEDIA

Instagram: https://www.instagram.com/acquiredtastemedia/

LA Countdown: https://www.instagram.com/thelacountdown/

YouTube: https://www.youtube.com/@acquiredtastemedia

More from the network: https://acquiredtastemedia.com

Love the show? Leave us a five-star review on Apple Podcasts or Spotify. You can say whatever you want about us. Just make it five stars.

Are Mexico City’s most viral tacos actually worth the hype? Bill Esparza and producer Robert Haleblian unpack what the Michelin Guide, TikTok influencers and tourists get wrong about Mexican taco culture, from El Califa de León’s Michelin star to the crowds at La Once Mil.

Bill explains why premium beef and heirloom corn don’t automatically make a better taco, what gets lost when street food becomes a luxury experience, and why generations of taquero expertise deserve more attention. Planning a Mexico City food trip? He also shares favorite stops for tacos al pastor, chorizo verde and tacos de canasta, including El Huequito, El Vilsito and Ricos Tacos Toluca.

Plus: a dispatch from LA’s Chef’s Conference, a lively discussion about the future of food media, and a reminder that Los Angeles dining still has plenty of life.

Taqueando with Bill Esparza is part of Acquired Taste, alongside The LA Food Podcast and Compliments to the Chef.

Produced by Robert Haleblian.

It's Audience Choice Week on The Great British Bake Off, and the viewers have officially lost their minds. This week on Compliments to the Chef, Nancy and Bits recap Season 17, Episode 3, aka “The Cheesecake Factory,” where family members invade the tent, bakers are forced to improvise with a mystery box, and the showstopper challenge turns into a full-blown edible fashion show. We're talking cheesecake chaos, the season's first Hollywood Handshake, Nigella and Paul's judging, and whether letting the audience run the show was actually a good idea.

Compliments to the Chef is part of the Acquired Taste podcast network. Subscribe for weekly recaps of The Great British Baking Show and all your favorite food TV.

Are the Dodgers ruining baseball? LaSorted's Pizza founder Tommy Brockert has some thoughts. And as the man behind one of LA's most beloved Dodgers hangouts, he's got a pretty good seat for the drama.

In this episode of The LA Food Podcast Interviews, Luca Servodio sits down with Tommy Brockert at LaSorted's Chinatown to talk Dodgers dominance, why he calls his restaurant "Dodger Disneyland," and how a former photographer who lost his livelihood during COVID wound up becoming one of Los Angeles' most recognizable pizza makers.

Tommy takes us through his unlikely journey from making sourdough pizzas on his porch to opening two wildly popular LA pizzerias, explains why he refuses to call his pizza New York-style, and shares why authenticity matters more than chasing restaurant trends. We also get into his role in founding the LA Pizza Alliance following the devastating Los Angeles wildfires, his cross-country hot dog collaborations, and, naturally, his obsession with Real Housewives.

It's a conversation about pizza, the Dodgers, betting on yourself, and what it really means to build something for Los Angeles.

LINKS & MORE

🍕 LaSorted's Pizza: https://www.lasorteds.com/

📸 LaSorted's Instagram: https://www.instagram.com/lasorteds/

🎙️ Listen to Acquired Taste Food Podcasts on Apple Podcasts: https://podcasts.apple.com/us/podcast/acquired-taste-food-podcasts/id1667175207

🌴 Explore the Acquired Taste podcast network: https://www.acquiredtastemedia.com/

ABOUT THE LA FOOD PODCAST

Hosted by Luca Servodio and powered by Acquired Taste Media, The LA Food Podcast brings you conversations with LA's biggest chefs and restaurant personalities, the latest food news, strong opinions, and an unapologetic love for the greatest food city in America.

Subscribe for more interviews, restaurant stories, food debates, and everything happening in the Los Angeles dining scene.

#LaSorteds #TommyBrockert #Dodgers #LAFoodPodcast #LAPizza

Two hundred episodes in, Father Sal returns to help Luca celebrate the only way they know how: eating well and talking shit. They dig into Alta Adams, Cuernavaca’s Grill and the best bites from LA ChefCon, where conversations about restaurant economics and the future of food media raise a bigger question: who’s paying for any of this?

Then it’s Chef’s Kiss / Big Miss: an anonymous LA influencer turns refusing to tip into content, Superiority Burger’s Brooks Headley plots a mysterious Los Angeles restaurant, and breakfast burritos get the astrology treatment. Plus, Luca’s roller-coaster regrets and an airplane cookie theft that deserves its own investigation.

In Part 2, Chloe Makhani, CMO of Casaléna and Avondale Hospitality, joins Luca to discuss building a Woodland Hills destination for everything from date nights to weddings, growing a restaurant business with her siblings, and preserving the human touch as hospitality expands. They explore how Slang AI helps Casaléna handle restaurant calls while giving staff more time to focus on the guests in front of them.

This episode is sponsored by Slang AI, the AI phone concierge built specifically for restaurants. Its newly launched Superhost makes calls feel more natural, responding to a caller’s mood and following along as guests interrupt, change their minds or switch languages mid-conversation.

Run a restaurant? Learn more about Slang AI and Superhost.

Joun us for the Echo Park Pizza Crawl!

Discussed in this episode:

• The Daily: “The Restaurant Industry Is Broken” (transcript)

• No Bad Days: Brooks Headley interview

• Los Angeles Times: Jenn Harris on Masa y Taza’s breakfast burrito

  
  

  
  

Heritage Barbecue chef Danny Castillo joins Bill Esparza to explore the forgotten Mexican and Indigenous roots of California barbecue, the legacy of pioneering pitmaster Joe Romero, and how Latino chefs are reshaping American BBQ. Danny also reveals what's next for Heritage Barbecue in San Juan Capistrano, from a historic barn restoration to a new dinner service, and names his three favorite Texas barbecue joints.

Plus, Bill recaps some of LA's biggest food events, including Eater Off Menu and Manhattan Beach Food & Wine, and weighs in on Asadero Los Ángeles' decision to regroup following criticism on last week's episode.

Produced by Robert Haleblian.

It’s Biscuit Week!!! Bits and Nancy are back to discuss American-style cookies, a deeply nostalgic technical, and some truly unhinged biscuit mosaics.

Plus, Nigella continues to settle into the tent, the bakers start separating themselves from the pack, and we finally have to say goodbye to someone.

Join us for our coverage of Great British Bake Off series 17!!!!!!!!!

Danny Meyer changed American dining with Union Square Cafe, Gramercy Tavern, and Shake Shack. But what happens when the hospitality guy gets it wrong? The legendary restaurateur joins Luca Servodio to discuss why his no-tipping experiment couldn’t make the math work, how listening to critics led Shake Shack astray, and why keeping Tabla open too long hurt the employees he thought he was protecting.

Plus, why Los Angeles is one of the world’s most exciting food cities, the LA restaurants he loves, and whether a 27-year-old Danny Meyer could open Union Square Cafe today. Drawing from his new book, What Could Possibly Go Right?, Danny shares candid lessons on restaurant economics, scaling hospitality, and knowing when conviction has become denial.

Can you tell which LA restaurants have outside investors just by the vibes? Karen Palmer joins Luca Servodio for “Does It Taste Like Private Equity?”, a guessing game exposing the money behind favorites like RVR, Prime Pizza, HomeState, Kismet and more. With Gen Z calling out “PE slop,” we debate whether outside investment actually makes restaurants worse, and why some independent-looking spots have institutional backing while seemingly corporate chains don’t. (For this game, “private equity” is shorthand for a broader mix of private equity, venture capital and other outside investment.)

Plus, Karen discovers standout omakase inside the Bicycle Casino, Luca revisits the reimagined Alta Adams, and we discuss Skywalker Grill and Folks Pizzeria. In Chef’s Kiss / Big Miss: Langer’s wins the 2026 LA Times Gold Award, backyard Peking duck, Sang Yoon’s customizable fast-food burgers, and Eric Ripert’s Buddhist approach to kitchen culture.

It’s another Taqueando Q&A, and Bill Esparza is answering everything. Bill and Rob get into the backlash over their LA mariscos guide, what separates great ceviche and aguachile from the rest, how to tell whether an oyster is worth eating, whether King Taco invented the taco truck, the best pozole and chile en nogada in Los Angeles, where to eat in Coyoacán, and Bill’s perfect day of eating in LA.

Plus, the Antojitos Rundown hits Loreto’s Wednesday omakase, Broken Spanish Comedor, Holbox, Disciples of the Corn and Mariscos El Tambo.

Taqueando is part of Acquired Taste, bringing you deep dives into tacos, Mexican food, Los Angeles restaurants and the people behind them.

Produced by Robert Haleblian.

Nancy DaSilva and Bits Nicholas are back in the Great British Bake Off tent and we are so excited to have them here!!!

Lots to discuss on this first episode, most notably the departure of our dear Prue, the entrance of Nigella Lawson, and not one but TWO cakes on the floor.

Join us for our coverage of GBBO series 17!!!!!!!!!

Big news for the feed: Compliments to the Chef is joining Acquired Taste Media. Hosts Bits Nicholas and Nancy DeSilva join Luca to talk about their friendship, their Top Chef obsession, what they know about the next season, and the Great British Bake Off coverage coming to this feed next week.

First, they compare restaurant notes: Bits and Nancy return to Brooklyn’s reopened Ugly Baby, Luca falls hard for Little Mountain in Montecito, and somehow the Teenage Mutant Ninja Turtles pizza place in Santa Monica earns a recommendation. Then it’s Chef’s Kiss, Big Miss on restaurant theft, Daniel Humm’s boxed pasta, a home café shut down by its HOA, and George Lucas’s surprisingly restrained Skywalker Grill.

Join us at the next Pizza Run and Walk Club!

The New York Times named its 50 favorite restaurants in America, and somehow Komal is the first LA Mexican restaurant to make the list in six years. Luca and Sal break down LA selections Komal, Jacaranda and Yerord Mas Bakery & Deli, debate whether the list actually represents how America eats, and name the two Los Angeles restaurants they would have chosen instead. Plus: shrinking portions at Dune, Pawn Shop and Daisy Margarita Bar, the backlash against food influencers, “unreasonable hospitality,” and whether Crumbl even qualifies as a cookie.

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Father Sal returns for a full Q3 listener Q&A, and things get weird quickly. We debate whether having a controversial guest on a podcast counts as “platforming,” try to decode an anonymous tip about Sqirl’s alleged lack of presence at the farmers market, ask whether West Hollywood is cursed for restaurants, and determine which LA spots best capture peak-millennial dining culture.

Plus: which restaurants are worth suffering LA traffic for, where to send someone for their one meal in Los Angeles, whether LA is actually a sports-bar town, and plenty of recent eats, including Holy Basil, Ceviche Project and Pawn Shop. We also make a brief case for beer corkage fees, because apparently that is where we are as a society.

And because it’s a listener Q&A: keep sending us your questions, comments and deranged food opinions on Instagram, Spotify and wherever you listen.

We’re reaching into the Taqueando with Bill Esparza archives for one of the only episodes Luca has ever joined Bill on, a deep dive into the glorious, deceptively complicated world of the real Ensenada-style fish taco. Bill breaks down what makes the Baja classic legit, why so many versions miss the mark, and everything Luca didn’t know about one of Southern California’s most iconic foods.

There’s also a reason we’re bringing Taqueando to The LA Food Podcast feed today: big changes are coming to the Acquired Taste podcast universe. Plus, Pizza Run Club returns, worker-owned restaurants might not be quite as socialist as Luca initially assumed, and The New Gourmet becomes Buffet.

Pizza Run Club tickets!

Food writer Karen Palmer returns to defend Hillstone, revisit the Hard Rock Cafe and examine whether Go Greek can become the Shake Shack of frozen yogurt. Luca shares recent meals at Doto, Sora Craft Kitchen and LA’s newest spots before they debate $40 sandwiches, protein maxxing, restaurant branding, Michelin’s Texas snub and the return of chicken as a marquee menu item. Plus, the best sandwiches in Los Angeles, the problem with restaurants that have nowhere to put your purse and an Aperol Spritz controversy nobody saw coming.

Does Tony capture the real Anthony Bourdain, or does it take one creative liberty too many? Luca is joined by Nancy DaSilva (Compliments to the Chef) and Father Sal for a spirited, spoiler-filled review of Matt Johnson’s Bourdain biopic, from Dominic Sessa’s occasionally uncanny performance to standout turns from Antonio Banderas and Leo Woodall. They debate whether the film needed Bourdain at all, why its romanticized portrait of a formative Provincetown summer works, and whether the backlash from Bourdain purists is justified.

Hot Tongue Pizza owner Alex Koons joins Luca as guest co-host for a pizza-heavy tour of the LA food scene, from Queens, Cacao Mexicatessen and FurnSaj to Bar 109’s Michelin-starred burger, fried pizza at Pizzeria Sei and the prospect of paying $4,000 for pasta for life. Be sure to check out his show, Fast Casual, by the way!

Then restaurateur Lawrence Longo tells the incredible story of going from elite hockey player and Hollywood assistant to building an empire that includes Prince Street Pizza, Irv’s Burgers, Bar Next Door, Henry’s Secret Ice Cream, Tenderfest and Burgers Never Say Die. Longo reveals how a Sean Avery street fight helped bring Prince Street to Los Angeles, why its first LA pop-up caused two car crashes, how he revived Irv’s, why he turned down venture capital and why LA may now be America’s best pizza city.

Plus, the rise and fall of Off the Menu, the one-craveable-item theory of restaurant success, the brutal economics of operating in Los Angeles and an exclusive announcement for Irv’s Burgers’ 80th birthday.
Tickets to Pizza Run & Walk Club: Silver Lake

Tickets to Taqueando After Dark

Matt Rodbard, founder of TASTE and host of This Is TASTE, returns to The LA Food Podcast for an unfiltered conversation at Crudo e Nudo about Los Angeles vs. New York dining, Santa Barbara’s rising restaurant scene (shouout Drift Hotel), twenty-dollar burritos, René Redzepi’s return to Noma, RFK Jr.’s cooking show and the growing influence of credit card companies on restaurants and pop-ups. Then Kevin Noparvar, better known as How Kev Eats, joins Luca at Café Telegrama to rate the restaurant’s pancakes, burger and tuna melt live, reveal his favorite LA pizza, tacos and burgers, and explain how six years of making no money led to millions of followers and the launch of Biter. Plus, Kev breaks down his approach to honest restaurant reviews, the responsibility that comes with influencing small businesses and the new Biter Concierge before committing the episode’s greatest crime: declaring pasta the worst carb.

Taqueando After Dark Tickets

LA Pizza Run & Walk Club Tickets

Restaurateur Rose Previte, the owner of Maydan and Maydan Market, joins The LA Food Podcast to discuss her globe-spanning journey into hospitality, the travel and research behind Maydan’s live-fire Middle Eastern cooking, and the ambitious restaurant ecosystem she is building in West Adams. Luca makes the case that Maydan belongs among the five best restaurants in Los Angeles, while Rose explains why Maydan Market could offer a new blueprint for independent restaurants.

Plus, Dine LA’s comeback, Condé Nast’s battle with the revived Gourmet magazine, Bill Addison’s glowing A Tí review and the return of Pizza Run Club in Silver Lake.

Tickets to Taqueando After Dark

Tickets to Pizza Run Club: Silver Lake

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This week, LA food creator Ronit Halmos joins Luca for a rapid-fire, Subway akes-style round of “Worth the Hype,” debating Courage Bagels, Hillstone, The Benjamin’s $35 martini, In-N-Out fries, drinks at SUR and the ultimate coastal food fight: Is Los Angeles food actually better than New York’s?

Ronit also talks about developing her instantly recognizable restaurant-review format, why she refuses to trash small businesses for views, the increasingly copy-and-paste nature of LA restaurant menus and the meals currently exciting her most. Then she sticks around for Chef’s Kiss / Big Miss, weighing in on Westside bagel beef, celebrity-chef dining in Las Vegas, Coca-Cola’s Marlboro-adjacent makeover and ballpark sushi.

After the break, Lodge Bread founder Or Amsalam tells the improbable story of how an obsessive home-baking project became one of Los Angeles’ defining bakery brands. He takes us inside Lodge Bread’s early days baking through the night in an illegal carport kitchen, the challenge of scaling naturally fermented bread and the company’s ambitious next chapter, including new locations in Pasadena and Brentwood, the return of Fullproof as a full-service pizza and pasta restaurant and the possible revival of Hasiba.

Thank you for listeneing and please consider donating to Luca's Soccer Without Borders fund. 

The Bear is officially over, and we're looking back at one of television's most influential food dramas. On this episode of Couch Potatoes, Luca and Father Sal unpack the final season, debate whether the finale redeemed the show's uneven final stretch, rank every season, hand out series superlatives, and answer the biggest question of all: what is The Bear's legacy? Did it earn a place alongside TV's all-time greats, or did it overstay its welcome? Spoilers throughout.

This week on The LA Food Podcast, we finally tackle one of the biggest destinations in Los Angeles dining: Vespertine & Providence.

After revisiting Jordan Kahn's boundary-pushing tasting menu and making our long-awaited first trip to Michael Cimarusti's three-Michelin-star seafood temple, we compare every course, every experience, and ask whether Michelin got the rankings right. We also rank the Southern California Michelin restaurants we've visited so far and debate which are truly worth the pilgrimage.

Then it's Chef's Kiss / Big Miss, where we unpack the New York Times' controversial Chez Panisse review, whether restaurants have become too obsessed with spectacle over hospitality, LA's bizarre luxury ice trend, why handcrafted restaurant marketing is making a comeback in the AI era, and Taco Bell's attempt to survive the "Diarrhea Lettuce Summer."

Finally, Luca sits down with Daniel Patterson and Sarah Lewitinn of Jacaranda, one of LA's most exciting new restaurants, to discuss turning an intimate supper club into one of the city's hottest reservations, why they're betting on ambitious fine dining in 2026, hospitality without pretension, and what modern restaurants can learn from both the music industry and Michelin-starred dining.

Is Maddie's Secret actually a movie about food influencers... or is food just the backdrop?

On this special edition of Couch Potatoes, Luca is joined by Bits Nicholas and Nancy DaSilva of Compliments to the Chef to unpack one of the year's most talked-about food films. Together they break down John Early's directorial debut, debate whether its satire of millennial food creators lands, explore its surprising turn into a story about eating disorders and recovery, and ask why critics have been almost universally glowing despite the film's many unresolved questions.

Along the way, they dive into Top Chef, Tom Colicchio, influencer culture, restaurant criticism, BuzzFeed nostalgia, Gen Z food videos, and whether Maddie's Secret ultimately has anything meaningful to say about the modern food internet. If you're obsessed with food media, food television, restaurant culture, or the intersection of social media and cooking, this is the conversation you've been waiting for.

A TikTok review of a $38 Armenian basturma brisket sandwich has exploded into one of the biggest food controversies Los Angeles has seen all year. This week, Luca is joined by Taqueando producer Robert Haleblian, who's been following Glendale favorite Yerord Mas since its pop-up days, to unpack how one viral video ignited a debate about restaurant pricing, tradition, influencer culture, and why some cuisines are still expected to stay cheap. If you've seen the Richie Gaines, Yerord Mas, or Los Angeles Times discourse online, this is the conversation behind the headlines.

Then it's time for Chef's Kiss / Big Miss with MY WIFE as the crew weighs in on Diarrhea Lettuce Summer, the rise of luxury all-you-can-eat buffets, Chipotle opening in Mexico, The Tasting Kitchen's return to Venice, and whether food media needs more people who've actually worked in restaurants.

Come to the West Hollywood Pizza Run Club this Sunday July 12!--

Has Eater fully lost its place as the most influential name in food media? This week on The LA Food Podcast, Luca Servodio and SF Gate food writer Karen Palmer unpack Dana Brown's explosive deep dive into Eater's rise, evolution, layoffs, SEO strategy, and uncertain future under Penske Media. They debate whether the publication lost sight of what made it essential, what today's media landscape means for food journalism, and whether there's still a path back.

Plus, Karen takes us behind the scenes at the 2026 California Michelin Guide Ceremony, shares what it was like to witness Kato earn its second Michelin star, and explains why La Jolla is emerging as one of California's most exciting dining destinations, with stops at Lucien, Fleurette, and Wayfarer Bread.

Also in this episode: recent meals at Bar Di Bello, Vespertine, Tacos Royale, Bad Roman, and Tower Bar; whether Los Angeles has officially become America's pizza capital; the slow disappearance of the Las Vegas buffet; Mark Cuban's ambitious new Hollywood sports bar Pawn Shop; and our reactions to the wildly over-the-top menu from Taylor Swift and Travis Kelce's reported Madison Square Garden wedding celebration.

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Father Sal calls in from his Los Angeles staycation ready to quiet quit the Michelin Guide, even as he heads to two-star Kato and makes the case for restaurants like Lielle, Anajak and Jacaranda. Luca and Sal recap memorable meals at Quarter Sheets, Oaxacalifornia, Asadero, Cafe Telegrama, Expendio de Maíz, Voraz and Anajak before asking whether The Bear Season 5 has somehow rediscovered what made the show great.

They also break down the Top Chef Carolinas finale and explain why America’s Culinary Cup, featuring Padma Lakshmi, Michael Cimarusti, Wylie Dufresne, Chris Morgan and Alta Adams chef Keith Corbin, may be the best cooking competition on television.

Plus, Luca goes solo for Chef’s Kiss or Big Miss, weighing in on Noma’s controversial Los Angeles residency, Eddie Huang’s public response to Ryan Sutton’s Baohaus review, J Lee on Sqirl’s new dinner service, the supposed death of food writing per Vittles, and Norway’s brown-cheese waffles at the World Cup.

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Karen Palmer joins Luca to break down Los Angeles’ huge night at the 2026 James Beard Awards, including wins for Dave Beran, Providence and Kato, Holbox’s heartbreak, LA’s four-year Best Chef: California streak and what the results reveal about the city’s growing culinary dominance. They also trade recent eats from Mish Deli, Rustic Canyon, Cambria’s Sea Chest, Guelaguetza, Delicious Pizza, Estrano Verano and Maydan before debating the glamorous but isolating world of private chefs, Stephanie Breijo’s James Beard Media Award, Condé Nast’s lawsuit against the revived Gourmet and the New York Times giving its first four-star review outside New York.

Then, Smorgasburg LA General Manager Zach Brooks looks back on 10 years of the Sunday food market he initially called a “terrible idea,” its role in launching Tacos 1986, Bridgetown Roti, Bub and Grandma’s, Wanderlust Creamery and more, and the former vendors returning for its June 21 anniversary celebration.

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This week on The LA Food Podcast, Luca and Father Sal kick things off with a listener Q&A covering some of the most pressing issues in Los Angeles dining: where to find a trendy but affordable sit-down meal, whether LA has its own pizza style, how much power food influencers really have, what makes a restaurant creator trustworthy, and why Brazilian pizza at Sampa’s in Marina del Rey might be one of LA’s most underrated World Cup-adjacent food experiences. They also discuss Holy Basil, Cafe Telegram, Roshna Bilash, KurryPinch, Asadero Los Angeles, Naughty Pie Nature, Dudley Market discourse, chef behavior, and the eternal question of whether Reese’s peanut butter cups have always been this chalky.

Then, James Beard Award-nominated journalist Mona Holmes of Eater LA joins the show for a deep conversation about how 2020 changed food media forever. Mona and Luca revisit the collision of COVID, the George Floyd protests, the Bon Appétit Test Kitchen reckoning, Adam Rapoport’s resignation, Alison Roman, Peter Meehan and the LA Times Food section, the James Beard Awards overhaul, and the shrinking of food newsrooms across the country. They also dig into what has been lost as food journalism has shifted toward video, engagement and influencer culture, why LA remains one of the strongest food media cities in America, and how outlets like Eater LA, LA Taco, LAist, the Los Angeles Times, independent newsletters and local creators are still telling the story of the city’s restaurants in a brutally difficult era.

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Andy Kadin, founder of Bub and Grandma’s, joins The LA Food Podcast for a deep dive into one of the most beloved bakeries in Los Angeles. If you’ve eaten at restaurants across LA, from Michelin-starred dining rooms to neighborhood sandwich shops, there’s a good chance you’ve had Bub and Grandma’s bread on the table.

In this episode, Andy tells the story of how a home bread operation grew into a wholesale bakery supplying hundreds of LA restaurants, what makes Bub and Grandma’s such a force in the city’s bread scene, and how obsession, craft, and consistency helped build one of LA’s most recognizable food brands. We also talk about opening the Bub and Grandma’s restaurant in Glassell Park, expanding into a second restaurant, and the very real dangers of getting into the pizza business.

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On this episode of The LA Food Podcast, Luca sits down with Jessica Koslow, the chef and owner behind Sqirl, one of the most influential Los Angeles restaurants of the last 15 years. Koslow reflects on Sqirl’s unlikely evolution from a jam company into a defining all-day restaurant, the origins of dishes like the sorrel pesto rice bowl and ricotta toast, and why her background as a pastry cook and competitive figure skater still shapes the way she thinks about craft, repetition, and reinvention.

The conversation also dives into Sqirl’s new dinner service, which Koslow describes as a full restaurant within a restaurant, with a completely different menu, atmosphere, staffing model, and hospitality approach. She talks about the dishes leading the charge at night, including the chicken liver, roast chicken, smoked pork collar, French toast, and the personal story behind the Bacchanalia chocolate cake. Luca and Jessica also discuss LA dining culture, the economics of running an ambitious independent restaurant, the joy of hidden restaurant “Easter eggs,” and what it means for Sqirl to keep evolving after a complicated public chapter.

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This week on The LA Food Podcast, Luca is joined by food writer Karen Palmer and LA food influencer Rick Lox for a two-part episode covering the state of Los Angeles restaurants, food media, and the city’s never-ending dining discourse. First, Karen breaks down the latest LA restaurant storylines, from the rise of luxury grocery stores like Laurel Supply to the possible comeback of the Helms Design District, plus recent eats at Jacaranda, Picala, Gjusta, and Pijja Palace. She and Luca also get into the new Helms District, Santee Alley after last year’s ICE raids, the Roll Em Up Taquitos controversy, vermin-related restaurant closures, the New York Times 100 Best Restaurants in NYC list, bromated flour, and Dine Latino Restaurant Week.

Then Luca sits down with Adam Alper, better known as Rick Lox, one of LA’s most recognizable food influencers, to talk about how he built his platform, the origin of the Rick Lox name, his rating system, dealing with haters, why Shibuya is his favorite restaurant of all time, why In-N-Out still matters, and the LA restaurants he thinks are truly elite, including Dunsmoor and République. Rick also opens up about what makes a restaurant review trustworthy, how social media has changed the LA dining scene, and why helping great restaurants find new customers is still the best part of the job.

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Luca and Father Sal break down the James Beard Awards media nominations, why LA continues to dominate, and how outlets like the Los Angeles Times keep scoring while The New York Times gets shut out. Plus: is the decline of Eater real, and are Substacks quietly replacing traditional food journalism?

In “Recent Eats,” we’re talking airport burgers at Skillet, a return to Lodge Bread, Roman pizza in Hollywood, and whether Catch LA is better than people admit.

Plus Chef’s Kiss / Big Miss: Enrique Olvera’s new LA restaurant, a stacked all-star pop-up, an exciting new LA food Substack, and the most unhinged steakhouse behavior imaginable.

And oh yeah. Luca announces he’s officially running the New York City Marathon for Soccer Without Borders—and trying to raise $8,000. If you should feel so inclined to chip in - here's the link! Anything helps and is SO greatly appreciated!

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This might be the worst episode of The LA Food Podcast we’ve ever released.

Luca is sick, the brain fog is real, and for the first time ever… this episode is completely unedited. No cuts, no clean-up, no saving ourselves in post. What you’re about to hear is the raw, behind-the-scenes version of the show — for better or worse.

Despite the mess, there’s a lot to get into.

We kick things off with listener feedback, including a note from Caper Media clarifying their business model and what the future of food media might actually look like. Then it’s recent eats, featuring one of Luca’s all-time favorite meals with his parents (shout out Loreto)… and a truly brutal burrito experience that raises serious questions.

From there, we dive into an extended Chef’s Kiss / Big Miss, covering:

• The New York Times’ updated “25 Best Restaurants in LA” list - and substitutions we would make
• Alinea’s reinvention strategy and the future of immersive dining
• Daniel Hernandez's honest thoughts on the Noma LA experience

• Whether modern sushi (especially omakase) has lost its soul
• Ravenous leaning into gossip
• Infatuation under fire
• And Indian food disrespect

It’s raw, it’s unfiltered, and it’s probably our worst episode ever.

Or… maybe our most honest.

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