"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.
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."
New York City nabs three spots on Alan Richman's annual list.
The L.A.-based Taymor is a rising star chef.
Down in the O.C., Brad A. Johnson squeezes into The Cellar in San Clemente.
The offerings come from a global mash-up of progressive, natural wine-makers.
Jonathan Gold Really Loved Alma; Besha Rodell Really Got Raw at M.A.K.E. Time Out LA finds food fantasy at The Hart and The Hunter
Rock the James Beard vote drive
An unholy coven of six chefs are uniting for organ-eating season.
The Korean sausage truck opens its brick and mortar this Saturday.
Ari Taymor has a surfeit of imagination in dishes that let market crops take the charge.
The chef will offer an a la carte menu plus an $80 tasting menu.
The Flour and Water veteran has parted ways with the wine bar after just three months.