"Short of continuing to roll the boulder up the hill, we were going to destroy our staff and ourselves."
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Writers called L.A.'s Alma the country's best new restaurant. Now it needs $40,000 just to stay open. Chef Ari Taymor explains what happened.
"If you don't have the passion, I think you should stop working as a chef."
"We didn't start serving foie until the ban."
Taymor will likely be looking for wild sea-beans and stinging nettles to serve.
Estela, Piora, Contra, All'onda, Narcissa, blah, blah, blah,
Plus: Reviews of Gato, the Writing Room, and more.
Just put the iPhone down.
"I suggest you get some therapy, deal with those bullying impulses," writes Alma chef Ari Taymor.
"Then I went to Minetta Tavern for Scotch and a chocolate souffle."
The L.A.-based Taymor is a rising star chef.
Pinot noir, natural sodas, sake, and bottle-conditioned cocktails are available across L.A. from some of our favorite places to eat.
Alma may have left Venice for Downtown, but now a whole bunch of its crew is back.
Down in the O.C., Brad A. Johnson squeezes into The Cellar in San Clemente.
The chef is making ramen for a main course.
The offerings come from a global mash-up of progressive, natural wine-makers.
The chef will prepare an American menu of vegetable and seafood-based dishes with an Asian angle.
Rock the James Beard vote drive
The Korean sausage truck opens its brick and mortar this Saturday.