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Counter: Filipino cuisine, rosé for everybody

23/7/2016

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LA Times
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It’s maybe time to take a break from thinking — and watching and reading — about politics and think about food. Because whatever your belief system, this much excitement can make you hungry. Fortunately, there are some pretty great restaurants to go to, including a happy number of them in the same place in Chinatown. This week Jonathan Gold reviews a Filipino pop-up restaurant in the Far East Plaza (home of Chego, Pok Pok Phat Thai and the recently reviewed Howlin’ Ray’s) that’s open only on the weekends.
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In other news, we consider the world of rose wines, a food truck that has some great Southern-style sandwiches, a Hermosa Beach restaurant and some fields of grain a hundred miles north of L.A. — because your grain bowls, loaves of bread and pints of beer have their origins in fields of wheat, rye and barley. – Amy Scattergood

A brief guide to pink wine
Wine writer Patrick Comiskey and a group of local wine experts consider rosé wines --specifically a primer for beginners, experts and weirdos. Yes, weirdos, which is a term used with much wine-drenched love. Writes Comiskey: “Rosés should be very, very dry. If not, then they’re not doing their job, which is to refresh, quench thirst and stimulate the palate.”

www.latimes.com/newsletters/la-dd-counter-newsletter-20160723-snap-story.htmlRead full article here.
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