Erin Doll, Author at ChowNow
September 6th, 2017
Client Spotlight
Client Story
How to

Back to School: In the Kitchen with 3 Restaurant Chefs

What skill do you want to learn from a restaurant chef? If you could go to your favorite restaurant and ask the chef to teach you how to make one…

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August 7th, 2017
Client Spotlight

Seven In-Season Foods and Where to Eat Them in Los Angeles

Some argue that Los Angeles lacks seasons. Some say that’s not true… we just skip the crummy ones. However, there’s a special place in L.A. that’s always seasonal — with…

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July 7th, 2017
Client Spotlight

Five Los Angeles BBQ Spots You Have to Try This Summer

If summer had a flavor, it would be the sweet juiciness of richly charred BBQ. From June to September, you can find us gathered around a smoky grill on a…

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June 8th, 2017
Client Spotlight

Behind the Counter with Dan Goddard, Co-Founder of Backyard Bowls

There are few things more enjoyable that eating a bowl of something deliciously sweet with a spoon. Yes, this includes ice cream, (we would never downplay the importance of ice…

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May 14th, 2017
Client Spotlight

Behind the Counter with Anya Michelson and Family of Paper or Plastik Cafe

What did you do to celebrate Mother’s Day? Did you happen to find yourself on a restaurant patio, enjoying an eggs benedict, in the company of people you love? In…

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April 5th, 2017
Client Spotlight

Behind the Counter with Chef Dakota Weiss of Sweetfin Poké

Poké is the Hawaiian verb for “to cut crosswise into pieces.” It is also a raw fish dish traditionally served as an appetizer in Hawaiian cuisine. This dish originated in…

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March 7th, 2017
Client Spotlight

Behind the Counter with Zak Fishman, Owner of Prime Pizza

Ask a friend: what’s your favorite kind of pizza? Go ahead, I’ll wait. Chances are they have an opinion regarding not only their top spot for a slice, but also…

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January 31st, 2017
Client Spotlight

Behind the Counter with Sandy Gendel, Head Chef and Owner of Pace

What do you get when you blend fresh local produce with a 70’s-inspired underground music burrow… then put it in the hands of a classically-trained chef with a heart of…

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