A summer escape to the world’s most beautiful place to eat lentils
LA TimesLentil soup at Taverna Castelluccio in the Umbrian village of Castelluccio rising above the lentil-growing Piano Grande in Italy’s Apennine mountains. And yet, as I wrote for our series of preview stories for this month’s L.A. Times Food Bowl — see tomorrow’s Sunday paper — “amid all these losses, chefs and restaurateurs continue to open ambitious, personal and creatively challenging places that even in tough times make Los Angeles one of the most exciting restaurant cities in the world.” Many chefs — including several who came to our L.A. Times Test Kitchen for our new ongoing video series “Chef That!” — talked about why they remain ambitious and keep opening restaurants. There are a lot of really special things that are going to happen.” Jordan Kahn’s Vespertine return and a cacao jungle Chef Jordan Kahn at the Los Angeles Times Test Kitchen. “Where are the good Turkish restaurants in L.A.?” That’s the question Times audience engagement fellow Defne Karabatur asked restaurant critic Bill Addison when she first came to the paper. Explained one woman: “We’re all healing our inner child.” — Times 404 video creator Tom Carroll put together a segment detailing the history of Oki Dog — a “place for honorable freaks” — which just closed its West Hollywood location but hopes to reopen in 2025.
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