How does a gourmet taqueria fit into a town used to paying one to two dollars for their favorite food?
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The gastro-pub sits a beautiful 1924 building, with the feel of a sophisticated Scotch bar.
Former Kip's chef Johnny Messina plans burgers, sandwiches, fondue, and a changing menu of pizzas.
Chef Jason Freeher is overseeing gussied up comfort food like meatloaf and bangers and mash.
Now there will be even less reason to trek to Vegas to stay with the company.
Kamil Majer's U.S. and Czech-inspired menus will remain the same.
Chef Jason Feehrer is focusing on seafood, sustainable comfort food, and a few Mexican adaptations.
Chef-owner Dean James Max is making modern coastal California with an abundance of local product.
This is for anyone interested in high-priced Chinese nightclub food who can't wait for Hakkasan to show up.
L.A. high priestess of moles returns with old favorites, a few new dishes, and a more polished atmosphere accentuating her interests in pre-Cortez MesoAmerican cooking.
The NorCal-imported sustainable burger chain is debuting a new Taste Kitchen concept.
The KISS stars will wait on wounded warriors and veterans in Torrance.
Jeff Mahin strikes again, this time with an expanded menu featuring handmade pastas and house-baked bread.
The engaging new Indian concept bucks tradition as often as it pays tribute.
The chef hints that he may bring in Pekin Duck, while also offering grass-fed burgers and freestyle remixes.
The new location has a slightly different menu, but still serves crispy pork and boat noodles.
Rather than alleviate demand, L.A.'s favorite ramen restaurant imports a controversial style of Japanese noodles.
Michael Cimarusti's contemporary clam shack will have 140 seats in West Hollywood.
A 20-course omakase is being prepared by Osamu Fujita, who will source seafood with the master himself.
We'll be darned if this new Hawaiian burger palace isn't one of the cutest new spaces we've seen in a while.