Brand Bookshop is the kind of used bookstore that's built for a long afternoon of browsing. It's got rows and rows -- and rows and rows and rows -- of books. And its prices are low. Read more.
Bernhard Mairinger's emporium of schnitzel, milk-poached weisswurst and creamy goulasch is a purely Austrian restaurant of a sort we have never quite seen here. Read more.
Chef Ricardo Zarate is filtering Peruvian cooking through the aesthetics of the izakaya--meals you've been used to eating in L.A. Peruvian restaurants become plates meant to be shared. Read more.
The first rule of the kitchen seems to be: Don't mess too much with the fish. That means the Santa Barbara sea urchin isn't a source of intriguing richness, it's a sea urchin. Read more.
If you dare, try the tacos with chiles torreados, ultrahot chiles grown in Armando De La Torre's backyard, sautéed until they practically melt from the heat, served in a fresh tortilla. Read more.
