The only responses from LA Times/Bill are the ones with the handle losangelestimes OP
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Welcome to FTC!!!
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we need a TL:DR version like the Cou thread.
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Sort by Q&A to make it readable. He said he’s coming back later to answer more questions so maybe wait until tomorrow if you don’t want to miss anything.
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Any coincidence that the only Michelin 3-star restaurant in SoCal bears his name? ;-D
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It opened in 2007, when Bill Addison was working for the Dallas Morning News, and was named after Addison Mizner, the architect who designed the resort. Does seem weird today, though.
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AMAs are better when the moderator screens the questions and posts only the ones that get answers.
What a fine bunch of fellows in the peanut gallery there. “Anybody have a link to get around the paywall? I don’t want to subscribe to the NY Times, LOL.”
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LOL!! Hope he answered
That was one of the majority of questions he did not.
- Focaccia ebraica at Bacetti
- Winter melon soup at Henry’s Cuisine
- Caviar course at Kato
- Xian rou cai fan at WangJia
- Laing at Kuya Lord
- “East Coast-style” pizza at Secret Pizza
- Chaas dumplings at Pijja Palace
- Shawarma sandwich at Saffy’s
- Carrot and fennel tartare at n/soto
- Tlayuda mixta at Poncho’s Tlayudas
- Super-perro at Selva
- Cake at Quarter Sheets
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Pals, how good is Kuya Lord? I’ve been eating Lasa for as long as they’ve been open and find that they always trump the Filipino newcomers, at least in my eyes. For instance, I thought Lasa was orders of magnitude better than Ma’am Sir.
Anyway, I need to head to Kuya Lord or is this another hip new thing that’s just ok?
not very experienced with Filipino food, but tried Kuya Lord and it was FANTASTIC. Loved the flavor combinations and subtlety
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interesting N/Soto got a quite random dish on here but didn’t make it on the 101 list
He’s the real deal and was a sous at Bestia for many years, heck of a Chef.
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More fast casual than sit-down vibe but stuff is very well done. Meats are awesome, veg are decent in my experience.
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Good to know. I shall try it soon!
still 
from bladdison on his ama.