"I was attempting a little bit of a detox day, but it wasn't entirely successful. I always wake up with the best intentions."
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"We were spoiled for lunch with lobster tail and steak on the grill, avocado salad, and watermelon for dessert."
"I'm not a hater, I eat SPAM."
More than 30 beers and 10 wines on tap, a wood-burning oven, nightly family-style specials and brunch.
The producers of the largest portfolio of organic spirits now lives in downtown L.A.
The two L.A. Times critics travel to Austria and Shanghai via two new restaurants.
Noisy restaurants: Love 'em or leave 'em?
What happens when a bikini-clad protester tries to make an anti-meat stand at Mozza?
Local and national culinary stars on stage at the country's largest lit fest.
The Eva chef has a little fun, shows his mark at the Hollywood haunt.
We all have our ways of saving the earth, and sometimes it's with cake and icing.
Tasting Kitchen's young chef plans to open two new spots this summer.
"I'm gonna cook the way I used to when I started. No rules. It's like a workshop."
All things pork will once again be celebrated with five chefs and five heritage breed pigs.
Yes, Thomas Keller makes his kitchen staff do double-duty as his caddies.
"Last year, we had dinner around the same time and no one recognized us. This time, at least five different groups walked up to say how much they loved the show."