The "world's preeminent bread scholar," Steven Laurence Kaplan, talks about his favorite restaurants for bread in the most carbophobic city: "Even in France, I often bring my own bread to fine restaurants. Restaurants there propose sumptuous dishes and engaging wine lists, but are often indifferent to or disdainful of bread. I take this as a personal affront. I try to shame them into obtaining better bread...Beyond Breadbar, in the USA, I have never tasted acceptable restaurant bread." [Zagat]
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