Gab Chabran
Associate Editor, Food and Culture at LAist
Associate Editor of Food and Culture at @LAist Previously @nytimes @lataco @eaterla @remezcla @kcet @thrillist
Articles
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1 week ago |
pbssocal.org | Gab Chabran |Suzanne Levy
The program is being put together by the California Restaurant Foundation, which aims to disperse almost $2.5 million to help more than 200 restaurants. This article was originally published April 10, 2025 on laist.com. Restaurants and food trucks that have been seriously affected by the fires can now apply for grants of $10,000 to help them get back on their feet.
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2 weeks ago |
laist.com | Gab Chabran |suzanne levy
Topline: Restaurants and food trucks that have been seriously affected by the fires can now apply for grants of $10,000 to help them get back on their feet. The program is being put together by the California Restaurant Foundation, which aims to disperse almost $2.5 million to help more than 200 restaurants. How to apply: Head to www.restaurantscare.org/resilience-la-fire to apply between April 9 and April 26.
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2 weeks ago |
laist.com | Gab Chabran
When it comes to fries in this town, passions run deep. The sheer mention of In-N-Out French fries can be considered a call to arms. (Of course, there are specific measures one can take so they don’t suck quite as much). Larry Mantle, host of LAist 89.3’s AirTalk, asked listeners to share their picks for best fries during a recent call-in segment — and the board lit up.
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2 weeks ago |
laist.com | Gab Chabran
When I told people I was going to try a $100 margarita, I was immediately met with a reaction that I can only describe as shock and awe. “Is it really $100?” “Why would anyone pay that much?” “Is this really what you call working?”I’d learned about the uber-fancy cocktail on offer at upscale restaurant Providence from Caroline Pardilla, cocktail writer and author of Margarita Time, which I'd recently written about.
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3 weeks ago |
laist.com | Gab Chabran
It’s hard to remember, but there was a time when you ordered a margarita it would come frozen and blended like a slushie. Often accompanied by a jaunty umbrella. The margarita first gained popularity in the '50s and '60s but by the time the '70s and '80s came around, it was subjected to bottled juices, low-quality tequila and other indignities.
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RT @thomas3reports: https://t.co/XjqS1SmU9A @gabchabran xlnt article on EggNog. Hands down Broguiere’s is the best and ppl travel hrs f…
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