May Travel 2014
A close look at downtown Los Angeles, the freeway-encircled nexus where a handful of skyscrapers rises from the suburban tundra, reveals a business district on the verge of a swanky metamorphosis, thanks to a cadre of ambitious hoteliers, loft developers, and restaurateurs. And now the area’s got an acronym, DTLA—a distinction that usually equates to NBT (next big thing) status.
With a collection of craniums spanning millennia, the California Academy of Sciences’ new Skulls exhibit approaches the sometimes macabre subject from a perspective that both scientists and artists can appreciate.
Tongue-like, nubby, bright orange uni, aka sea urchin roe, has gone from rarity to staple on many local menus, making appearances beyond the sushi counter in such dishes as pasta at 1760 (Nob Hill) and uni avocado toast at Bar Crudo (NoPa). As foodie love for urchin gonads (yes, you read that right) grows, attention is turning to the suppliers: a small but passionate free-diving community in the Bay Area.
To add cachet to their drink menus, restaurants and breweries are collaborating on some seriously epicurean brews.
Senior editor Schuyler Bailey, who mows her way around town for the sake of the Eat + Drink section, is hungry. Here's what she's hankering for this month.
Don’t make a rookie mistake and sojourn in Wine Country with the sole purpose of imbibing. Fitness and wellness programs are springing up all over the area, giving oenophiles plenty of opportunities to remedy their indulgent intake of food and alcohol. Check out the classes below if your body needs a little repentance.