Starting with Lukshon's dan dan mian and ending on Spago's veal mignon tartare.
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The new restaurant's specialty is traditionally-prepared barbacoa served daily.
"Every kitchen that I'm at, any kitchen, if there's something coming off the stove, you can bet my spoon's coming out of that."
While tacos were in abundance, the tequila ran dry.
Sorry kids, it's 20% every time. Yes, EVERY time.
Thomas Keller scores three stars from the L.A. Times.