Ultimately, John argues, restaurant critics have one job: “Put fork or spoon or chopsticks to food. Enter Email Address Sign Me Up You may occasionally receive promotional content from the Los Angeles Times. In March, even before the pandemic began to close in on landmark L.A. restaurants, the catastrophic economic effect of a protracted shutdown already felt inevitable. Restaurant worker and line cook Tony Ruiz was laid off from his job shortly after the pandemic shut down dining rooms in Los Angeles in March. In addition, participants can tune in to a conversation with Centeno and L.A. Times food writer Jenn Harris.

Source: Los Angeles Times September 12, 2020 12:56 UTC