Former Kip's chef Johnny Messina plans burgers, sandwiches, fondue, and a changing menu of pizzas.
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Expect pig ear nachos, pork ceviche, and cricket tacos at West Hollywood's collaborative new taqueria.
Fish tacos and grilled filets will bulk up the city's growing seafood scene.
Perfect Rocher's involvement is currently unconfirmed.
Co-owner Andrew Chiu explains that he and partner Andrew Wong have put two years and a lot of dough into the Chinese gastropub project.
The Tel Aviv restaurant is known for its serious spread of salads and organic grill items.
The new market is getting a jump on Whole Foods and its natural competitors.
Phillip Frankland Lee will offer a la carte and tasting menus, with plentiful options for vegans.
A La Carte Thai Bistro is taking space next to the Japanese vegan spot, which now has a dress code.
The two sister franchises promise ice cream sandwiches with house-made cookies and coffee roasted and brewed before your eyes.
The Stella Rossa chef says he's spent 80% of his time trying to replicate his signature burrata with grilled grapes dish at the forthcoming sister restaurant.
Paul Hibler's bakery will take space on Lincoln and may include home delivery.
The chef is working on a menu of New Orleans classics and a buffet of Southern comfort food.
The French chef says the "interesting thing is that Creole can be more old school French, than the French."
The wife of Chaya executive chef, Shigeumi Tachibe, she plans a shabu shabu and sushi-focused menu.
The creative comfort eats concept won a "Hot New Concept" award from Nation's Restaurant News in 2012.
David Bernahl and Rob Weakley already run 1886 restaurant in Monterey.
The tallest of Top Chefs says he'll be at Mercantile until the debut of this seasonally-driven restaurant.
Menus may include whole heads and shoulders and international influences like in a Punjabi poutine.
The new Highland Park restaurant is getting ready for its May debut.