The chain is doing it for San Diego.
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The L.A. Times looks back to July 2011 for a not very surprising celebrity dining tidbit.
Tam O'Shanter's former chef is coming out of retirement to make the signature Scottish sausage for two nights.
Torani has a new chicken-and-waffle flavored drink base.
It's not bacon-stuffed tater tots, but certainly the combination of Hershey bars and Tastykakes is something to get excited about.
The burger is only offered over breakfast until the end of the year.
Until ink.sack offers nan upgrade the small sandwich basically just tastes like what it looks like.
The deep-fried aficionado asked Facebook users to submit their craziest battered ideas.
The burger uses chicken liver mousse and "spray jelly."
This Southern cult classic will be part of Suzanne Goin's one-night Tennessee-inspired menu.
Of course, it looks much cooler in promo pics.
The Hollywood restaurant's new offering weighs in at two-and-a-half pounds.
It sandwiches sauteed foie gras between two fried chicken cutlets.
The chain saw double-digit sales growth, all thanks to the nacho-cheese abomination.
A writer shares her personal horror story after swallowing placenta pills.
That's aioli with blended pig brains, naturally.
Pretty photos emerge from Koreatown's porcine Jangchung-Dong Wong Jokbal.
Chef Roy Hendrickson brings our typically monstrous plates into the ordered land of handheld refinement.
Bonbons are not just for the ladies anymore.