Bill Addison

Los Angeles

Critic at Los Angeles Times

Restaurant critic, @latimes / @latimesfood. https://t.co/ZGUEkoYxLl

Articles

8 favorite birria and barbacoa tacos to try from the 101 Best Tacos guide

5 days ago | latimes.com | Bill Addison |Stephanie Breijo |Danielle Dorsey |Betty Hallock |Jenn Harris |Daniel Hernandez

Birria queso taco at Saucy Chick Goat Mafia East Pasadena Goat birria Dine In $ Juan Garcia and his family have origins in Jalisco, the birthplace of birria. There, making the long-simmered dish with goat is all but law.
Laurie Woolever's the woman left standing after the fall of two bad boy chefs

3 weeks ago | latimes.com | Bill Addison

On page 167, about halfway through Laurie Woolever’s memoir “Care and Feeding,” she’s describing the hours after her son Eli was born. A nurse helps her attempt breastfeeding, unsuccessfully, and tells her she can try again in a little while.
The best cookbooks of spring 2025, according to L.A. Times food writers

3 weeks ago | latimes.com | Jenn Harris |Betty Hallock |Danielle Dorsey |Stephanie Breijo |Bill Addison

New cookbooks are a bright spot in spring, and this year’s crop is a bumper one. One emerging theme is: Go easy on yourself. Among this season’s favorite books, Los Angeles writers and chefs especially — including Nicole Rucker of Fat + Flour, Ari Kolender of Found Oyster and Queen St. Raw Bar & Grill, Kogi’s Roy Choi and Becca Millstein of tinned fish company Fishwife — set out to make things a little simpler, boosting our kitchen confidence along the way.
Best carne asada tacos in Los Angeles from 101 Best Tacos guide

1 month ago | latimes.com | Bill Addison |Cindy Carcamo |Danielle Dorsey |Betty Hallock |Sarah Mosqueda

11 carne asada tacos to try from the 101 Best Tacos guideLos Angeles is the land of tacos. We grab them from copper cazos as the sun rises, duck out for lunch breaks to stand in line at taco trucks and end our nights at sidewalk taquerias. It’s why the Food team spent several months rounding up 101 of the best tacos across the region last year. Everyone has a go-to taco order, whether it’s spit-shaved al pastor, juicy carnitas or fried shrimp tacos.
Early spring is an ideal time to visit Tomales Bay in West Marin

1 month ago | latimes.com | Bill Addison

A friendly debate about grilled oysters had broken out among customers waiting in line to order at the Marshall Store, one of the handful of picturesque seafood restaurants along the shoreline of Tomales Bay in West Marin. “I like the oysters with barbecue sauce,” someone said. There were majority nods, but also a couple pro arguments for the Rockefeller-style, crowned with mulchy spinach and two cheeses and breadcrumbs.
20 stellar lunch spots from the 2024 101 Best Restaurants guide

1 month ago | latimes.com | Bill Addison |Jenn Harris

20 stellar lunch spots from the 2024 101 Best Restaurants guideLunch in Los Angeles can be as simple as tacos eaten on the hood of your car, or as elaborate as a 14-course omakase at a celebrated sushi bar. “Let’s do lunch” is an invitation to explore the city’s diverse culinary landscape, regardless of the length of your lunch break. These 20 recommendations were drawn from the most recent guide to the 101 Best Restaurants in Los Angeles, written by me and restaurant critic Bill Addison.
Review: This dumpling reveals all at a Turkish restaurant like no other in L.A.

2 months ago | latimes.com | Bill Addison

Kibbeh, the improbably delicate union of bulgur and spiced ground meat, is a shape-shifter of a dish. Its name adapts to languages and dialects throughout southwestern Asian countries; in Turkey, it goes by içli köfte. Many of us know kibbeh best as football-shaped croquettes we crack open to reveal the fragrant, juicy-crumbly filling, but the combination of ingredients can take many guises.
Would you like your martini shaken, stirred ... or thrown?

2 months ago | latimes.com | Bill Addison

A thrown martini, garnished with a twist of lemon, at Realm of the 52 Remedies in San Diego. I had never heard of a thrown martini until last July, when Brian Prugalidad suggested it as an alternative to the dry martini I was asking him to make in my usual detail. Not shaken, not stirred … but thrownPrugalidad is one of the bartenders at Realm of the 52 Remedies, a bar in San Diego’s Convoy District hidden inside Common Theory Public House.
Bill Addison's Perfect Martini

2 months ago | latimes.com | Bill Addison

Bill Addison is the restaurant critic of the Los Angeles Times. He is recipient of the 2023 Craig Claiborne Distinguished Restaurant Review Award from the James Beard Foundation, among numerous other accolades. Addison was previously national critic for Eater and held food critic positions at the San Francisco Chronicle, the Dallas Morning News and Atlanta magazine.
Bill Addison's Perfect Martini

2 months ago | latimes.com | Bill Addison

Making martinis at home is a pleasure that’s distinct from drinking them in the world. Restaurants and bars tend to stock only a handful of widely distributed gins, with maybe one or two boutique gins in the mix to support local distillers. Few among those will be the London dry-style gins, brisk with forward notes of juniper and citrus, that I prefer for a dry martini.