Chef Eric Park and readers of L.A. Weekly are blasting back at Besha Rodell.
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Elsewhere, Brad A. Johnson suggests skipping the tasting menu and goling straight for the escargot shumai at Charlie Palmer.
Eric Park now has a beer and wine license in place and has made some changes to the room to accommodate.
He designed the lunch and dinner menu, while she'll be making the sausages.
Sherry says "There's really nothing quite like Black Hogg in L.A."
The even has come under fire from the Department of Alcohol Beverage Control.
The two L.A. Times critics tackle two restaurants that share a similar penchant for hyper-seasonal produce and sustainable meats.
The place gives us Wolf-in-Sheep's-Clothing vibes, right down to the Southern inflected menu.