Tara de Lis
Art Deco was one of the most popular design styles of the early 20th century. Following on the heels of the Art Nouveau movement, it flourished in the period between WWI and WWII, and in many ways went hand-in-hand with the joie de vivre of the Jazz Age. Art Deco buildings are sleek in style, often painted in bright colors, with dramatic expressions and geometric motifs. Los Angeles is home to many fine examples of Art Deco, among them these five historic hotels.
The East Coast clam shack, oyster house, and fish house trend keeps growing which means the lobster roll is here to stay. Today you can find lobster rolls in Los Angeles in every venue from food trucks to fine dining. And while the purist debate rages on how much mayo should be in a cold lobster roll, or how buttery a Connecticut-style hot lobster roll should be, and whether to seek out split buns from the East Coast or find a local roll, Angelenos are tearing through a ton of lobsters each day without a care. Here are 10 great spots around L.A. to get a lobster roll.
Ramen, the savory Japanese noodle soup, has grown from a dorm room staple to an artisan phenomenon. Now, almost every L.A. neighborhood has at least one viable ramen option, and parts of town like Little Tokyo, Little Osaka, and Torrance, are bubbling over with rich, flavorful broth. Learn about nine of the best ramen bowls in Los Angeles.
Whether the Hills, Estate, Knolls or Village of Los Feliz, this neighborhood is proudly inhabited by a diverse set of ethnicities, ages and incomes. Los Feliz, along with Griffith Park to the north, made up one of the first land grants in California, to Corporal José Vicente Feliz.
With Hollywood to the west, Silver Lake to the south and Atwater village to the east, the hillside neighborhood is home to some of the most outstanding architecture in Los Angeles County, but also the birthplace of many a motion picture and TV studio. Read on and discover the must-see, hidden gems of Los Feliz, from an architectural landmark to a red-hot dining destination.
Pho has been around for a century and is indisputably the national dish of Vietnam. A good pho takes hours to make; beef bones and parts are simmered under low heat to obtain a rich, complex flavor. Pho is typically divided into two camps. Southern pho is the more common one, with an abundant use of spices and flavorings (fish sauce, hoisin, etc.) and versatile cuts of meat like tripe and brisket. Northern pho is much more simplistic - the noodles are flatter and wider, and the focus is on its pure beef broth. The main ingredients are rice noodles and thinly sliced raw beef. In the north, accoutrements are not necessary. Here are ten great places to get your pho fix in Los Angeles.