Leading up to this year's Best of L.A. issue (due out Oct. 3), we'll be bringing you periodic lists of some of the best things we've found to eat and drink around town. Ice cream sandwiches and bowls of tsukemen, fish tacos and dan dan mian, cups of boba and glasses of booze. Read on.
Anne Fishbein The inventory at Chi Spacca
The charcuterie revolution is upon us. Chefs all over the city are curing, whipping, stuffing and slicing, turning out world class meats and sausages that a few years ago would have been impossible to find. While there have always been many restaurants serving salamis and pâtés made elsewhere, there's now an explosion of in-house charcuterie.
Making your own charcuterie is no joke -- it takes time, precision, space and a whole lot of care and talent. With this in mind, we'd like to recognize the five folks in Los Angeles who are doing it well. Turn the page for the five best charcuterie plates in the city.More »