Chruch & State's new chef is worth visiting, and Mr. Gold shows his true feelings for chain restaurants.
The junk food platter stays, even while a whole new menu of pastries is added.
John Sola starts a Q&A blog for recipes and cooking tips.
This is the chain's 42nd restaurant and the first in the state.
Owner Kobi Tobiano comes from Michael Mina's Charles Nob Hill and San Francisco's Watergate.
The Iron Chef promises an affordable concept while staff lapses are cited for the departure of Library Bar's mix-master.
The 36th annual event will feature restaurants like Lawry's, Little Dom's, and Grill on the Alley, while a certain smoothie shop definitely won't make it.
Kebabs, not pickles, grace the new signage across from South Beverly Grill.
Darioush Dinesh offers a novel menu of Persian-French fusion.
A Texas chain allows customers to create their own salads in Beverly Hills.
Either Larry Nicola swapped the mezcal with mescaline here or he's just stumbled on the best selling point since creating Vodbox.
No slider or cocktail goes over seven dollars during the daily three-hour period.
The Four Seasons restaurant is growing up so fast.
Finally, Dad has something to go with mom's chocolate heels.
Bar Bouchon becomes your best bet for Keller's bistro cooking without a reservation.
Selections will change every week even while the themes remain the same.
Cuvee hopes to reopen with a new look next Tuesday.