HeyJaredJenn Harris
- Indexed articles, last 90 days
- 8
- Latest publication
- Oct 1, 2026
- Outlet visibility, for Los Angeles Times
- Top 10K sites
- Earliest in this view
- Jul 16, 2026
Latest articles
Review: Forget your grandma's matzo brei. This is the Jewish deli of my wildest dreams (opens the original)
Read excerpt
This is read by an automated voice. Please report any issues or inconsistencies here. See more from the L.A. Times in Google Search. Set us as preferred I have only ever eaten terrible matzo brei. Plates of broken, eggy matzo that taste like soggy cardboard. I apologize to every family member or acquaintance who has ever served me some version of the Passover staple. Being Jewish, I was exposed to my fair share, but never developed a taste or appreciation for this specific delicacy. Most of it b
Review: Is this Monterey Park noodle shop serving L.A.'s best Hainan chicken rice? (opens the original)
Read excerpt
This is read by an automated voice. Please report any issues or inconsistencies here. See more from the L.A. Times in Google Search. Set us as preferred At lunchtime, the dining room at Nandao Rice & Noodle buzzes with a mix of Chanel-clad women polishing off platters of Hainanese chicken rice, and groups of men sporting heavy construction boots slurping down giant bowls of beef noodle soup. The walls of the smallish, modest dining room are adorned solely with promotional photos of its own food.
Review: Alta Adams' fried chicken is gone. What comes next is a revelation (opens the original)
Read excerpt
This is read by an automated voice. Please report any issues or inconsistencies here. See more from the L.A. Times in Google Search. Set us as preferred How does a chef breathe new life into a restaurant with a deeply established identity after nearly a decade? Keith Corbin started with a bowl of black-eyed peas. When Corbin opened Alta Adams with former partner Daniel Patterson in 2018, the two billed the West Adams restaurant as California soul cooking. The menu was a distillation of Corbin’s
Review: Sqirl redefined brunch. Can it change the way we think about dinner? (opens the original)
Read excerpt
This is read by an automated voice. Please report any issues or inconsistencies here. See more from the L.A. Times in Google Search. Set us as preferred It should come as no surprise to anyone familiar with Sqirl’s outsized influence on Los Angeles dining in its early years that owner Jessica Koslow’s interpretation of chicken liver — a dish now synonymous with any respectable small plates restaurant — is whimsical, overtly delicious and resembles a Stephen Ormandy painting. If we momentarily ti
Why people are lining up at this Pasadena street cart for giant stuffed rice balls (opens the original)
Read excerpt
Why everyone is obsessed with this Pasadena street cart that sells giant onigiri.
Publishing over time
Last 90 days. Choose a month to open its work.
Recurring subjects
Named in the text we hold. One piece can cover several.
Audience
Top 10K sites
For Los Angeles Times, the outlet · Measured Aug 1, 2026
Website popularity band, not a count of readers or article views.
About this data
Counts cover the work we have indexed. Tone needs enough text and a confident classification. Excerpts and episode notes are not full articles or transcripts.
Identity or attribution wrong? Suggest a correction.