The chefs will concentrate on the best of summer, and also throw together smoked eel with flatiron steak.
Although there were some daring dishes, in the end, simplicity ruled the night.
Reservations for this pop-up, er, guest-chef series, are still available but going fast.
After a two-week hiatus, the pop-up that put ant larvae tacos on Downtown's table returns.
Starting at 4:00 P.M. today, your slim chance of getting a spot at L.A.'s most sought-after pop-up is here.
The Japanese crepe empire will only be here for eleven days before heading east.
The rebellious chef vows to use more of the same ingredient that had him protested in Redondo Beach.
Gold leaf and champagne help boost the price of Andy Bates' ultra-luxe Middle Eastern offering.
The chef will cook French-Mexican tapas for one night only in his own backyard.
It will cost a pretty penny to watch Zarate cook Kosher cuisine, but if you can afford it, this should be the hottest ticket in town next week.
The chef serves an amuse bouche of Oaxacan "escamole" in corn tortillas.
Royal/T peddles fast for the Critical Mass crowd.
The French chef might spend as many as six months popping in and out of the Downtown Asian restaurant.
The Foundry chef starts the new pop-up series with breakfast lasagna, stuffed hash-browns, and other strange new variations that could give The Griddle a run for its money.
USC has its own secret apartment-bound restaurant. This Sunday the secret comes out.
The chef will test out a new breakfast concept with morning lasagnas and stuffed hash browns.
The temporary club is being called the hottest night in Hollywood.
The former Palate chef is holding a four-week pop-up to showcase his forthcoming restaurant with Francois Renaud.
Benjamin Bailly and Ricardo Zarate prepare to cook side-by-side this month.
The new menu showcases early spring ingredients, with utensils optional.