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Support these local LGBTQ+ businesses

They have everything from bento boxes to vegan meals to romance novels.

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Frontiers | Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic

Frontiers | Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic
frontiersin.org - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from frontiersin.org Daily Mail and Mail on Sunday newspapers.

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How Japanese Restaurant N/Naka Changed Los Angeles s Dining Scene Forever

When chef Niki Nakayama opened N/Naka a decade ago on the corner of Overland and Lawler in the Palms neighborhood of Los Angeles, she regularly served fewer than 10 people each night, even though the kitchen and dining room could handle four times as many. She distinctly remembers serving just two diners during a particularly slow service in those early days, when restaurant patrons were more enamored with pork belly and molecular gastronomy than in refined Japanese tasting menus. Still, she persisted, fueled by an unshakable sense of joy for her craft and duty to traditional kaiseki philosophy. “It never occurred to me that we were not going to make it. For the first time in my career I just felt this incredible sense of belief in what I was doing, and I would find a way,” she says.

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Asian Pacific Heritage Month: Comfort foods we love

To celebrate Asian American and Pacific Islander Heritage Month, we asked Asian chefs and celebrities what role food plays in their lives.

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26 Essential Women-Owned Restaurants to Support in Los Angeles

26 Essential Women-Owned Restaurants to Support in Los Angeles Thrillist 3/12/2021 © Petite Peso Is it just us, or is anyone else completely reliant on national months and days to keep their calendars in check? While occasions like National Pi Day (March 14) prompt us to treat ourselves, International Women’s Day (March 8) and Women’s History Month (all March long) are timely reminders that not all of us come into this world equipped with the same privileges, and some have to work extra hard to achieve the same successes that are automatically afforded to others. This is especially true for women in the food and beverage industry. According to the U.S. Labor Department, fewer than 20% of working chefs are women, despite making up more than half of culinary graduates. When it comes to senior roles, the numbers are even more abysmal, with women comprising just 7% of head chefs and restaurateurs across America. As an industry, food and beverage presents additional challenge

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