The Baco Mercat chef sets his sights on a third Downtown restaurant.
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The shuttered 23 year-old restaurant's most popular night will be offered for three more weeks.
The chef will offer a $50 five-course menu using offal and an arrangement of classic ingredients served in new ways.
Mark Peel is hoping to beat projections for an $8 million annual gross.
The flagship may be gone, but the capacity and capabilities have greatly expanded in the new space.
The weekly event will feature pastrami-dillas and a BMQ.
A Halloween party will mark the restaurant's swan song, with $89 all-you-can-eat edibles by Mark Peel.
The critic was married at what he refers to as "one of the city's best."
Walter sounds off on his embrace of bistronomics.
Campanile plans to close November 30, while its chef-owner considers his next move.
A deal to sell the business to Bill Chait could go through as early as December.
The Campanile chef proves he's more concerned with the kitchen than the boob tube.
The La Brea institution revels in "not paying the big marketing companies or their sponsors!"
The restaurant's mantle must be stuffed with awards by now.
Mark Peel says the landlord is demanding astronomical rents that would "crush us."
The chefs claim they couldn't even figure out who came up with each idea by prep time.
The two will risk jail by committing an "uni abalone felony".
Battle-hardened kitchen vets Roxana Jullapat and Daniel Mattern will unite again at a new seasonal center from the owners of Barbrix.
Just when you thought it was safe to put down your fork...