The LA Beat
Los Angeles-based Entertainment, Dining, Health, and Arts
Skip to content
Home
About Us
Authors
Contact Us
←
Top Tastes at LAFW: Night Market
Octopus, squid ink skordalia (a garlic paste), charred broccoli, fermented chile by Chef Jake Eaton cafe Pinot
By
Elise Thompson
|
Published
August 29, 2016
|
Full size is
640 × 425
pixels
Serving Chef Brian Malarkey's shrimp and clam ceviche with pineapple to people waiting in line
Selfie at Patina
Related
Bookmark the
permalink
.
Leave a Reply
Cancel reply
error:
Content is protected !!
