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Paul Feinstein

Writer
Paul Feinstein is the Managing Editor of Fine Dining Lovers and has been writing and editing in Los Angeles and around the world for more than two decades.
Paul Feinstein

The Expert

Paul has written extensive travel guides to Los Angeles, Bangkok, Tokyo, Florence, Vancouver, and Barcelona and has published content for myriad travel, food, entertainment, and media companies. Paul is the author of Italy Cocktails: An Elegant Collection of Over 100 Recipes Inspired by Italia published by HarperCollins imprint Cider Mill Press. Paul also co-wrote Ricettario Volume 1, a sourdough cookbook with world famous chef, Daniele Uditi. In addition to his writing credits, Paul is a producer on the food/travel show From Scratch.

An avid traveler, Paul has been to more than 60 countries, lived in Israel, went to cooking school, and is particularly obsessed with Italy and Japan.

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Paul 's Latest List

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  1. République
    Los Angeles, United States
    République Café Bakery & République Restaurant

    République

    Los Angeles, United States
    République Café Bakery & République Restaurant
  2. matū
    Beverly Hills, United States
    Matu

    matū

    Beverly Hills, United States
    Matu
  3. RVR
    Venice, United States
    RVR Omelet

    RVR

    Venice, United States
    RVR Omelet
  4. Budonoki
    Los Angeles, United States
    Budonoki

    Budonoki

    Los Angeles, United States
    Budonoki
  5. Osteria Mozza
    Los Angeles, United States
    Osteria Mozza

    Osteria Mozza

    Los Angeles, United States
    Osteria Mozza

Lists by Paul Feinstein

République Café Bakery & République Restaurant
Matu
RVR Omelet
Somebody Feed Phil (in LA): 5 Restaurants He Can’t Live Without
Add to MYFDL
KazuNori: The Original Hand Roll Bar
IMA
KinKan LA
The Best Bento Boxes in LA
Add to MYFDL
Ooink Capitol Hill
Kizuki Ramen & Izakaya Capitol Hill
Nuna Ramen
The Best Ramen in Seattle
Add to MYFDL
Osteria Mozza
Connie and Ted's
The Best Outdoor Dining in Los Angeles
Add to MYFDL

Latest

La Furtuna Estate in Corleone, Sicily
An Olive Oil Sommelier’s Guide to Liquid Gold
From peppery finishes to unexpected pairings, Agatha Relota Luczo explains how to get more from every bottle.
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L.A. Loves Alex’s Lemonade
One Afternoon, 60-Plus Chefs, and a Vital Cause
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Sebastián Rosado Rivera
Inside the Kitchen: Seven Questions with Sebastián Rosado Rivera
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David Gelb
David Gelb on Bringing Chef's Table to Life
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Marco Giugliano
Inside the Kitchen: Seven Questions with Marco Giugliano of Mano Libera
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Farmhouse at Ojai Valley Inn
Ojai Valley Inn Unveils Star-Studded Farmhouse Chef Culinary Series
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République Café Bakery & République Restaurant
Matu
RVR Omelet
Somebody Feed Phil (in LA): 5 Restaurants He Can’t Live Without
Add to MYFDL
KazuNori: The Original Hand Roll Bar
IMA
KinKan LA
The Best Bento Boxes in LA
Add to MYFDL
Ooink Capitol Hill
Kizuki Ramen & Izakaya Capitol Hill
Nuna Ramen
The Best Ramen in Seattle
Add to MYFDL
Osteria Mozza
Connie and Ted's
The Best Outdoor Dining in Los Angeles
Add to MYFDL

More to explore

Ra Ra Club
The New Luxury of Being a Regular
Members-only restaurants are finding that exclusivity may attract diners, but recognition, consistency, and trust are what bring them back.
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Kosuke Tada
Inside the Kitchen: Seven Questions With Mijoté's Kosuke Tada

Chef Kosuke Tada of Mijoté in San Francisco shares his desert-island meal, cooking philosophy, and thoughts on what makes fine dining special.

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Inn at Little Washington
A Bigger Vision for Little Washington
Nearly 50 years after opening The Inn at Little Washington, Patrick O’Connell continues to reshape his Virginia retreat through meticulous restoration and ambitious expansion.
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Sarah Grueneberg
Inside the Kitchen: Seven Questions With Monteverde's Sarah Grueneberg

After finishing as the runner-up on Top Chef: Texas, Sarah Grueneberg went on to open Monteverde, one of Chicago's most acclaimed restaurants. Here, the chef discusses her dream meal, restaurant ambitions, comfort food, and the philosophy that...

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Photo by Oleksandr Danylchenko on Unsplash
Corked!
Portugal’s cork industry has nearly eliminated cork taint. So why are we still smelling the wine?
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