More From the Los Angeles Times
Most Read in Food
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Oct. 13, 2024
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July 23, 2024
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The market greens salad at Osso.
(Betty Hallock / For The Times)The duck mortadella at Osso.
(Betty Hallock / For The Times)The fried chicken and potato salad at Osso.
(Betty Hallock / For The Times)Two patrons at the bar at Osso.
(Betty Hallock / For The Times)A variety of hot sauces are available with the fried chicken.
(Betty Hallock / For The Times)The mussels with grilled bread at Osso.
(Betty Hallock / For The Times)From left, the Padre gin cocktail and the Portola cocktail, which uses honey wax.
(Betty Hallock / For The Times)The cavatelli pasta with mushrooms.
(Betty Hallock / For The Times)From left, the Chicha Nina cocktail, made with pisco and the East 180 cocktail topped with bee pollen.
(Betty Hallock / For The Times)Jenn Harris is a columnist for the Food section and host of “The Bucket List” show. She has a BA in literary journalism from UC Irvine and an MA in journalism from USC. Follow her @Jenn_Harris_.
Oct. 13, 2024
July 23, 2024