The Best Food Pics of April

Posted in On the Ground

On this glorious sports-filled Saturday, I’d like to remind you to eat. In order to do so, I’m offering you this photo series of the best food I ate in the month of April. Mangia!

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The freshest fish you can find is right across from the Pacific Ocean at Taco Temple near San Luis Obispo, CA.

Belcampo Meat Co. is a sustainable butcher that raises all of their own animals and turns them into delicious burgers and other meaty delights. They just opened their second LA location in Santa Monica.

Belcampo Meat Co. is a sustainable butcher that raises all of their own animals and turns them into delicious burgers and other meaty delights. They just opened their second LA location in Santa Monica.

Is there anything better than a good plate of fried calamari? This one comes with a great cornmeal batter at Freddy Small's in LA.

Is there anything better than a good plate of fried calamari? This one comes with a great cornmeal batter at Freddy Small’s in LA.

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My favorite breakfast: lox and bagels. At Wexler’s Deli in Downtown LA’s Grand Central Market, Chef Micah Wexler is smoking his salmon daily.

File this under: incredible surprise. That's a giant square of seared foie gras on top of... carrot cake? At Steak & Whiskey in Hermosa Beach, CA , it works beautifully.

File this under: incredible surprise. That’s a giant square of seared foie gras on top of… carrot cake? At Steak & Whiskey in Hermosa Beach, CA , it works beautifully.

Kris Morningstar's charcuterie plate at Terrine would make any French citizen proud.

Kris Morningstar’s charcuterie plate at Terrine would make any French citizen proud.

The new buzzword in LA? Poke. This is a sampling from Sweetfin Poke in Santa Monica, just opened this month.

The new buzzword in LA? Poke. This is a sampling from Sweetfin Poke in Santa Monica, just opened this month.

With brunch at the Strand House, there's no need for a dessert course when Chef Greg Hozinsky's yeasty waffles start out your meal.

With brunch at the Strand House, there’s no need for a dessert course when Chef Greg Hozinsky’s yeasty waffles start out your meal.

I go nuts for doughnuts.

I go nuts for doughnuts.

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