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WIN DINNER WITH ME AND A FAMOUS FOODIE!
Frank Bruni all the way. He doesn’t necessarily evaluate restaurants in a way that inspires me to GO to them (I trust New York Magazine and a few blogs for that) but the man is a food-word magician. Even when his descriptions of his meal make me giggle, I have to smile at his sincerity. I would love to have an anthology of his New York Times reviews (with a few blog entries thrown in: Hello, Hooters review!) on a long train ride. While I’m surely not his target audience, Bruni’s prose manages to tickle my fancy every Wednesday morning.
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I have to agree that La Brea bakery's quality had gone downhill over the last decade or so. When i lived in L.A., I would go there often for fresh bread and it never disappointed.
Off-topic, but it's something I would like to see addressed: Why is all the sourdough bread I find on the East Coast not sour at all? I swear that in California it almost makes my lips pucker, but here i find it hard to distinguish from any other bread. Or is there a bakery in New York that makes great sourdough?