Ed Bedford

Ed Bedford
Ed Bedford writes the cheap eats column Tin Fork, and contributes to the Reader's food blog, Feast!. You can watch his first and last interview here.

Latest Articles

How different is Nepali food from lowland Indian food?

A promise of heat

What did the rest of the world do before the Spanish brought tomatoes back from New World?

The way figs feel

The charro and the pioneer lady set the kids into teams. “Now, don’t worry about breaking the eggs,” says the lady. “They’re made of wood. First team back with the egg still in the spoon ...

What makes a great taco?

Grill House at Big Ben’s Big Ben’s is a 65-year-old grocery outlet famous for its carnitas tacos right in National City’s Old Town. A disastrous 2013 fire was good luck for us. They did an ...

Get hot at Pho Hoa

I take a chunk of meat, collect some noodles and bean sprouts, and shove them in my maw.

This is a new burger day!

Sticky stuff force field at Main Tap Tavern

“The End is Beer,” reads a little sign. “Uh, you do food?” I ask the gal at the bar.

Banana burgers?

Caribbean Escape replaces buns with plantains

A burger with buns made of bananas? Welcome to the Caribbean, East Village-style! It takes the form of a big blue truck with “Caribbean Escape” pasted over its sides. It’s parked in the Quartyard space ...

The history of the world is written in food

Garlicky delish

So good to be back. I first came here two years ago. Then popped in earlier this winter when I discovered their happy hour. Devoured a totally delicious $3 eggplant roll. Promised more in this ...

Happy hour all day at La Mentirosa by Karina's

Seduced by scallops and sliders amidst a colorful lesson in Mexican history.

It’s not every day you get greeted by a president’s grandson. I’m in this oasis I’ve come across at the empty end of B Street, near City College. It’s called, uh, “The Liar.” Or, because ...

They treat you like a full-paying customer

Lou & Mickey’s If you can handle conventioneer types, this place has the best terrazza in town. It feels like a cross between a Chicago fish ’n’ steak joint and a Paris brasserie. Best of ...

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