On top are folds of scrambled egg, as thick as a stuffed envelope white American cheese, melting lazily and a spoonful of strawberry jam that makes complete, meat-on-sweet sense. A sausage patty rests on a split biscuit’s bottom half. Some top-notch blueprinting went into the construction of the ADB biscuit sandwich. « Read lessīy Bill Addison and Patricia I. We hope this guide leads you to delicious meals and reminds you how restaurants still engender kinship and possibility. Los Angeles remains a remarkable place to eat. dining talent.įor the first time as part of the 101, it also felt right to acknowledge 10 individuals and organizations whose presence in the food space, through activism and collaboration and cooking, are helping to forge a more equitable future. We complement the group by featuring some incredible pop-ups - mostly finding their audience through social media - in which we glimpse the next generation of L.A. In mid-November, as the magazine version of this list went to press, each of these restaurants were in some way open for business sudden changes in their operation are possible, including fluctuations between takeout and table service. Some familiar taco trucks, Thai favorites, Koreatown institutions and all-day Californian restaurants appear so do brand-new entrants, including a handful of firebrands (Tamales Elena y Antojitos in Bell Gardens, Petite Peso downtown and Heritage BBQ in San Juan Capistrano among them) that opened and connected with their communities in the midst of crisis. We approached it as less of a “best of” compilation and more as a survey broadly highlighting excellence and tenacity in the blurred, shifting landscape. In honoring outstanding restaurants that have acclimated and continued to sustain us, it was clear that this year’s 101 project wouldn’t look like previous ones. In the face of these realities, our 2020 edition of The Times’ 101 list celebrates resilience. Limited dining capacity imperiled a conjoined bio-network of businesses: farms, meat and seafood suppliers, architects, linen services, wine and spirits makers and distributors. Chefs fed pandemic first-responders and bent their business models toward takeout and delivery. The industry grappled with unemployment and on-the-job safety. Restaurants of all types, sizes and ages closed forever. It has been a year like no other - a year in which, as with so much of life in Los Angeles and beyond, our food culture was reshaped by tragedy.
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