Jenn Harris

2 weeks ago | latimes.com | Jenn Harris

“Hey, where did you get that?”“Whoa, how much was that?”“Is it any good? Can I have a bite?”I couldn’t walk more than three feet at Wednesday’s Dodger game without someone stopping me to ask about my Slugger. I was almost as popular as the Ohtani bobbleheads that evening. Almost. If you’ve visited Dodger Stadium, you’ve probably tried a Dodger dog, the garlic fries that stick with you for all nine innings and a helmet filled with carne asada nachos.

2 weeks ago | latimes.com | Jenn Harris

Drinks from the new ChaTraMue OC in Westminster include, from left, a matcha green tea latte, rose milk tea, vegan assam milk tea and a bucket of Thai tea. There’s a delicate art to brewing the Thai tea at ChaTraMue, the Thailand-based tea shop that’s been around since 1945. It starts with Thai tea leaves sourced from a farm in Chiang Rai. The leaves are placed in a long white filter over a gleaming silver pitcher, then another pitcher of hot water is poured over the leaves.

3 weeks ago | latimes.com | Jenn Harris

The restaurant is situated in a Santa Ana industrial complex surrounded by sprawling concrete buildings, in the sort of center where you’d expect to find a post office, a cleaners and maybe a chain restaurant that pushes build-your-own poke bowls. You walk through the front door of Darkroom and it’s as if you’ve leapt into another dimension.

3 weeks ago | latimes.com | Jenn Harris

Nine affordable lunch spots in L.A. for a meal that costs $15 or lessYou may have noticed the prices at the grocery store or your favorite restaurant on the rise as businesses struggle to keep up with the soaring costs of goods and labor. No matter who you are, the effects of inflation are widespread and jarring. I’m ever cognizant of this as someone who eats out for a living, and I’ve watched my tabs grow at restaurants all over the city.

1 month ago | latimes.com | Jenn Harris

When is the last time a restaurant bread basket left a lasting impression? There was a moment when most Eurocentric restaurants in America offered complimentary bread. The basket or plate of sliced bread often acted as a first impression, an indication of the meal to follow and how far the business was willing to go to seduce you. Stale ciabatta could mean overcooked, overdressed pasta. A fresh, warm baguette promised well-executed entrees.