Champagne Supernova
Tequila Supernova
I agree with Bill Addison on most things.
He doesn’t go out on a limb too often.
+1 to the sentiment in that article, been feeling the same about dim sum in LA since the pandemic sadly.
Can we change the title of a thread? Jenn Harris named a restaurant critic of the L.A. Times
Well deserved IMO, she’s been putting in the work for years and seemingly acting as a co-critic in every way recently, except the title. Really nice to see the LA Times invest more in food criticism in the influencer era and the general challenges that newspapers/print media face.
Agreed. I think she does a nice job covering the LA/OC area. Look forward to her reviews.
Yay for Jenn Harris…she’s quite a good writer, comes from (and cares deeply about our town[s]), finds unusual topics, seems a fair critic and is very relatable. And, should she ever marry someone who last name starts with a G, she’ll have the right initials for the job.
Agree. She does a good job of covering the spectrum of food LA has to offer and I like her obvious enthusiasm for the LA area.
@EattheWorldLA had it first 
Haha, but even when I wrote about it, the restaurant was already a year old. I am sure Bill had been or at least was stalking it by that time. LA Taco wrote an article quite a while ago, but after my first visit I thought it needed time to develop. My second and third visits recently were much better.
And I first saw the restaurant in March 2025. I pitched it…crickets & tumbleweeds 
I spotted it a month before Hadley wrote it up, inadvertently, passing by after buying some Armenian bread, but big props to you on giving development time 
I’ve done that too, or skipped writing up some places altogether if they’d be overwhelmed (e.g. I know of a mom & pop selling Peruvian food out of their home). I still feel bad over what happened to You Kitchen after my Eater LA piece ran 
I still need to visit, and tell the owner 我很抱歉.
especially the bit about the chefs, those mfs move around more than i can keep track of.
remember when Bistro 1968 was one of the best up and comers, and then less than two years later, they dropped all their best dishes and everything remaining suddenly became mediocre?
really curious where the chef there went.
PS if anyone knows places that still have a good (or even just have) wu gok on the menu in 2026, please hit me up.
Glad to see the positive review of Alto!