Credit: Travis McCoy
Credit: Travis McCoy

You Voted! Here are Your Favorite Foodies in Los Angeles

These Foodies Know Their Cuisine

Written By: Kandace Cornell LA Food Bloggers

Caroline Pardilla, Caroline on Crack LA Food Bloggers

Q: What would be your last cocktail and why?

Caroline Pardilla: I guess it depends on why it would be my last cocktail. If it’s the end of the world, then I’d order a piña colada because it’s sunshine and liquid vacation, and I’d want to go out on a happy note. If it’s because I’m on my death bed, then a rye Manhattan. Something spicy and aromatic to sip on and ponder while I look back on my life.

Q: What’s your greatest drink memory?

CP: Toasting Anthony Bourdain with Pappy. It was at an ABC presser for his show, “The Taste.” Someone had brought him a bottle of Pappy and he was nice enough to offer me a sip of it. And it was also my first taste of Pappy! I think my hand was shaking.

Q: Hottest cocktail trend you’re digging right now?

CP: Sustainable bartending! Bartenders are doing more than simply cutting out the use of plastic straws. They’ll reduce their carbon footprint by growing their own ingredients or employ zero-waste bar practices where they actually use every bit of, say, a grapefruit—not just the juice, but they’ll use the peel and the leftover pulp to create tinctures and syrups. It’s so creatively green, and not to mention tasty.

Q: Best Happy Hour spot in town?

CP: I am normally not big on happy hours, but ERB has a killer happy hour Tuesday through Thursday 5-7 p.m. and Friday 4-7 p.m. Not only does it have $8 cocktails, but $9 boilermakers and even a whiskey flight. Bonus is that they offer free chips and salsa, and a $10 burger and fries, should you need something more substantial.

A: What’s your favorite amazingly weird drink that we all need to try?

CP: The Jungle Bird! It’s a Tiki drink invented in the 1970s with a heady mix of blackstrap rum, Campari, pineapple juice and lime. Strong flavors thanks to that intensely molasses rum and the bittersweetness of the Campari. It’s one of the few Tiki cocktails out there with less than five ingredients, and it gets the job done. It’s actually on the menus of a few of my favorite bars, such as Lono, Pacific Seas and  Accomplice.

LA Food Bloggers

Lindsey Baruch, Lindsey Eats LA

Q: What would be your last meal and why?
Lindsey Baruch: A really, really good sushi omakase. There is nothing better than sitting at the sushi bar and talking with the chef while eating the highest quality sushi around. My favorite pieces in particular are uni, salmon roe and toro. Some of my favorite places are Shunji in LA and Sushi Ota by Mission Bay.

Q: What’s your greatest food memory?
LB: It would have to be one night when I was in Thailand. We met some locals and they brought us to a place called Midnight Fried Chicken that’s only open late at night and serves the most amazing Thai fried chicken and sausages I’ve ever had. It was a memorable experience because not only was the food amazing, it was just a great moment coming together and eating family-style fried chicken with locals.

Q: Hottest food trend you’re digging right now?
LB: Middle Eastern food! I grew up eating Israeli food, so it’s been really fun to see it trending right now—a lot of new Middle Eastern restaurants are doing it better than I may have ever had as a kid.  

Q: Best brunch spot in town?
LB: Salt’s Cure or Odys + Penelope. At Salt’s Cure, I love to keep it simple and get the breakfast plate with their amazing oatmeal pancakes. At Odys, it’s a great ambiance and the food is really tasty. Both are my staples!

Q: What’s your favorite amazingly weird food combo that we all need to try?
LB: Okay, don’t knock it until you try it, but take BBQ Pringles and mash them into small pieces (not crumbs). Mix with Tabasco and this thick hot sauce I always use called Salsa Brava (which can generally be found at most grocery stores), add roasted sesame seeds and cracked black pepper. Mix and eat with a fork. It’s crunchy, spicy and my go-to snack!

Corey Marshall, Miss Foodie Problems


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Q: What would be your last meal?
Corey Marshall: Gotta start it off with a cheese and charcuterie board. Then roast pork and potato pancakes (made by my mom) with roasted brussels sprouts and butternut squash, with a glass of Chianti Classico and an almond croissant from Paris.

Q: What’s your greatest food memory?
CM: My greatest food memories would be those from my childhood—which I also credit for my love of food. My mom made home-cooked meals as often as possible, and always cooked up a feast for the holidays. My dad packed me a handmade lunch daily throughout my school years, complete with a handwritten note.

Q: Hottest food trend you’re digging right now?
CM: Vegetable-focused dishes. Don’t get me wrong, I’m quite the carnivore, but I am continually impressed by the innovations in the veggie scene. When a vegetable dish impresses a carnivore, that means something!

Q: Best brunch spot in town?
CM: Superba Food and Bread! I always get the fried chicken sandwich with some sort of pastry—and a glass of rosé if I’m feeling fancy. They’ve got breakfast sandwiches, Chia seed pudding, granola, and French toast—and a full lunch section on their brunch menu. I also love the atmosphere!

Q: What’s your favorite amazingly weird food combo that we all need to try?
CM: Oreos and cheddar sour cream Ruffles. I love the sweet and salty combo!

Nastassia Johnson, Let Me Eat Cake

Q: What would be your last meal and why?
Nastassia Johnson: I’m a doughnut lover through and through, so my last meal would have to be a plain glazed donut, but honestly I would enjoy any flavor as long as it came from Sidecar Doughnuts.

Q: What’s your greatest food memory?
NJ: Birthdays have always been some of my favorite food memories. My mom would always get me the same vanilla cake with fresh whipped cream and strawberries, and it was something I looked forward to all year. It established my love of cake from a very young age.

Q: Hottest food trend you’re digging right now?
NJ: Filipino food is having a moment, and I couldn’t be more excited. I started the first Filipino food truck eight years ago, and it’s awesome to see how far Filipino food has come since then. There are so many great Filipino food options to enjoy in LA. My favorites are LASA in Chinatown and FrankieLucy Bakeshop in Silverlake for their Ube desserts.

Q: Best brunch spot in town?
NJ: I’m all about a good patisserie, and Proof Bakery is one of my favorites. They have both sweet and savory croissant options available daily, and for me they are the best croissants around. Pair that with a cup of coffee, and there is nothing better on a Sunday morning!

Q: What’s your favorite amazingly weird food combo that we all need to try?
NJ: Dominique Ansel’s burrata soft-serve is a fun alternative to vanilla ice cream, made with creamy burrata and topped with balsamic caramel and fresh micro basil. It sounds like a strange flavor for ice cream, but it totally works and is so delicious.  LA Food Bloggers

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