The Horizons chef found inspiration for his next venture in a place you'd least expect.
Yotam Ottolenghi will cook a meatless menu on July 14th in this carnivorous temple.
The chef is telling the history of L.A. cuisine through this short menu of greatest local hits.
The French chef's pop-up restaurant still sold at least one to basically every table.
Shook is the star of a new 20-minute film that follows him as he fishes and tries to create a dish out of it.
The selections aren't really as strange as they sound, but they do reflect a lot about what L.A. is cooking and eating these days.
Our own plan involves wearing Animal's veal brain vadouvan on our clothes and moaning.
A restaurant in Scotland argues that serving this four-legged critter is the ethical choice.
The city has over sixteen restaurants run by past winners of Food & Wine's "Best new Chef" award.
"What is the seafood equivalent of pigs' ear?"
"There are days when I'm driving home that I go 'Aww, I didn't eat anything today and I'm not going to Taco Bell. I'm not doing it.'"
The only way we can imagine the restaurant becoming even more in demand.
The L.A. Times calls Piccolo's more approachable branch authentic, while L.A. Weekly finds much to enjoy at John Rivera Sedlar's breezy new restaurant.
The Animal chefs' menu will change daily, while the Bakesale Betty homage stays put.
The chefs are considering a version of the fired chicken at bakesale Betty that Vinny Dotolo gushed about to us on The Food Chain.
Jon Shook and Vinny Dotolo are going nautical in their follow-up venture.
We put Voltaggio's Ink, Animal's next project, Nancy Silverton burgers, and the rebirth of Grace way higher than a new Rosa Mexicano.
A look at five new favorites poised to please the city's cult of the other white meat.
The 40-year-old pizza place says it's been hit too hard by the economic downturn to remain open.