After a rumor of a new restaurant sparks on Pinterest, the chef says it's just a plan on paper for now.
Showing 1-15 of 15 posts
The L.A. Times critic goes high-end while scoping out the city's best golden bird.
In which our editor wonders what will help him keep his sanity while stuck in a hellish scape of gridlock.
Meanwhile, Cafe Des Artistes closes shop just as New York names become all the rage.
L.A. Times is charmed by the rustic approach of the Italian cheese and wine restaurant, while L.A. Weekly loves the "shotgun wedding" of Mexican and European cooking.
Fatted Calf will bring the pork, Rancho Gordo is bringing the beans, and proceeds go to Cube Foundation's fight to bring locavore cuisine to L.A. families.
Expectations are high for this combination butcher and restaurant from two Hungry Cat vets.
Two fine-dining alums are bringing a combination deli and restaurant to Santa Monica Blvd.
Chef Paul Dozois eschews pizza and pasta for Italian small plates.
Guests will become guinea pigs for the cheese bar to test new menu items until September.
Cube starts a non-profit to get locals to go local.
Virbila adores The Tasting Kitchen, while Gold goes ga-ga for knife-cut noodles in Rosemead.
The L.A. Times enjoys Cache's simple preparation, while Gold discovers surprises at Pasadena's Noir.
A new website comes from Venice to make discount dining more appealing.
Wary of lofty mac 'n cheese, we stumble upon two trumpeted luxury versions.