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RLn’s fine dining cuisine, including restaurant reviews, chef profiles and feature stories on cutting edge cuisine.

Mac ‘n Cheese Primavera

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It translates to “spring pasta” from Italian, so forgive me for assuming pasta primavera is a classic springtime Italian dish. But while primavera sounds classy, it turns out pasta primavera was invented in Nova Scotia during the summer of 1975. The bottom line is we can prepare cheesy noodles with vegetables any time of year, with summer and fall...

Morel Superiority: In Praise of the Fungal Phoenix

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Morels have no psychoactive properties but are definitely magical. The caps have a brainly look that might make you feel like you’re hallucinating, but these whacky, whimsical mushrooms are for real and can cause real-life magic to happen. This is especially true if you are hunting them, but preparing morels can be an adventure too. Morels are widely considered the...

The Women of Machista

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By Vera Magana, Dining and Cuisine Reporter The Indian room, then Auggie’s Tavern Bar, used to be on the corner of 10th and Pacific Avenue. The pandemic saw to it that a new bar,  Machista, reside in the space next. Co-owners Monique Mojarro and Jessica Vazquez, both 30 years old, founded the women-owned bar in April 2021 but didn’t officially...

Celery on Steroids

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I first felt the power of lovage in a box of Rapunzel brand vegetable bouillon with herbs. After my first taste, I had to double-check the label to make sure that it was, indeed, meat-free. Then I read the fine print to figure out why. Along with some familiar suspects — garlic, celery, parsley, dill, basil, turmeric, brewer’s yeast, salt,...

Fish Day is Friday — Crazy Fish Opens its Second Location in San Pedro

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On May 20, restaurateur Joseph Tomasello opened his second Crazy Fish location in downtown San Pedro, with a grand opening. As the name suggests this location is geared toward a take-out experience rather than the casual sit-down restaurant like the one on Western Avenue. Crazy Fish tacos are prepared with taco slaw, cherry tomatoes, chives and the house-made crazy sauce....

Something Awesome and Surprising in a Bottle

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It seems a good Cinco de Mayo celebration can’t be had these days without tequila. As a result, the quantity and the prices of distilled, true blue agave have risen in the minds of North American consumers. Back in the day tequila mostly meant Jose Cuervo, or something else not made with real agave, and most of it gave...

The Green Onion’s Uncertain Future

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With new developments underway, what will become of San Pedro’s Staple Restaurants? By Vera Magana, Reporter Known for their food and hefty drinks, the Green Onion restaurant has been in operation since 1983 with two locations, one in San Pedro and the other in Moreno Valley. Being one of the first restaurants of the redevelopment era in the 1970s, Green Onion...

Something Surprising with Blue Agave and Cinco de Mayo

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It seems a good Cinco de Mayo celebration can’t be had these days without tequila. As a result, the quantity and the prices of distilled, true blue agave have risen in the minds of North American consumers. Back in the day tequila mostly meant Jose Cuervo or something else not made with real agave and most of it gave...

La Bocca Felice Gives Back

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By Vera Magana, Reporter As COVID-19 restrictions fall away, even as COVID-19 continues to pose a danger to the public, many of us have begun to take stock and reflect on what we have lost during the pandemic. As often happens with self-reflection, the spirit spurs the body to rise up to the challenge posed by the conclusion of our...

Spring Noodles

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Some of my favorite recipes come from vegetable growers. Farm cooks know how to feed a bunch of people efficiently, with simple recipes made from basic ingredients that quickly produce mountains of delicious nourishment to energize the farm hands without weighing them down. I am friends with some farmers who can really cook, and are generous with their recipes. Luci...