Chef-owner Mark Gold is about to spring a new concept on Manhattan Beach.
Showing 1-20 of 36 posts
- < Prev
- Next >
Warning: It involves plucking hair-like fibers from a carcass.
Donations provide $12,000 in legal and municipal fees, as a homeowners association sticks its nose in the restaurant's business.
After the city denies its zoning variance, Alejandra Gold goes to the public for support.
The West Hollywood chefs say they are suffering from "Noma withdrawal."
Mark Gold claims it's all about location, location, location.
The Eva chef has a little fun, shows his mark at the Hollywood haunt.
The former executive chef felt this Hollywood re-do was not "a great fit" for him.
The chef plans war wonton soup with matzoh balls, among other specials.
The critic recalls Nancy Silverton's bacon burger exploding "like a meat grenade the instant it is breached by human teeth."
$20 all-you-can-eat fried chicken will be paired with ten dollar cocktails.
30 chefs were each united with a farmer to highlight peak produce in engaging small plates.
The L.A. Times critic goes high-end while scoping out the city's best golden bird.
The restaurant has more bar seating, new interior details, a fresh coat of paint, and a cocktail list by Gabriella Mlynarczyk.
The chef needs a little downtime with his family, but will also use the time to make some small adjustments.
Is there any cook-off on Earth Greenspan won't try to conquer?
Pop-ups are on their way from Laurent Quenioux, All Jarred Up, The Magnum Crew, and Dave Danhi's Grilled Cheese Truck.
Los Angeles magazine puts Lazy Ox Canteen at the top of its list, while Capo vets do brisket and beef ribs just right in Van Nuys.
Michael McCarty simply whips up a lobster and Iberico ham during his downtime.
Mark Gold endows his dressed-up brunch dishes with simple names. "A piece of meat" anyone?