Anyone taller than the 6'7" chef gets their entree and dessert on the house.
Larry Nicola plans to show it all off at a June 16 fundraiser for L.A. Food Bank.
Wolfgang Puck plans to announce a completely new menu on opening night, free of classics like his smoked salmon pizza and tuna tartare cones.
The new shop will have house-made cookies and ice cream using organic dairy, along with a little cupcake synergy.
Garrett Mukogawa is resuscitating dishes from Drago's shuttered flagship on his new menu.
The two L.A. Times critics travel to Austria and Shanghai via two new restaurants.
Dishes include a tart with uni and Alaskan King crab.
Giacomo Drago opens a sister restaurant to Sushi House Unico.
Two senior critics spar over overpriced Beverly Hills Italian.
The restaurant maintains it had no idea about the status of his health.
Yup, Keller's place is serving fried chicken and waffles for Easter.
The two chefs are popping up over Easter weekend at Gonpachi to serve five brunch courses.
This is the South Korean chain's second U.S. location in an empire it once promised would be 1,500 strong by 2015.
Fifteen dollars buys as many of David Santiago's slices as you can stuff down your maw.
The chefs will make a Southern Italian feast using the tongue, liver, and legs.
Behind the pizza bar is David Santiago, formerly of New York's Luba and Long Beach's Suba.
They include Sushi Freak, which is making its way here from San Diego.
Former Alto Palato co-owner Danilo Terribili is taking the reigns while Drago focuses on a Japanese concept in Beverly Hills.
Despite being the most impressive of Darioush Dinesh's concepts for the space, the doors have shuttered again.
The chef chases Botox shots, celebrity slumber parties, and fast cars with the inevitable Bel-Air mansion.