Rock the James Beard vote drive
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Chefs like Jordan Kahn and Giselle Wellman make the list of industry heavyweights still in their twenties.
The shelled delicacies are finding their way into Italian and Spanish dishes, too.
From foie ravioli to foie ice cream, the Parisian caviar giant is singing a swan song to the soon-to-be-banned ingredient.
Caviar paper and caviar powder are both served and sold at the restaurant.
L.A. Weekly welcomes Sang Yoon's restaurant to the neighborhood, while The L.A. Times checks in on Petrossian's new chef.
The new chef has pared the menu down to some classics and a few of her own signatures, making the restaurant more approachable.
We pick twelve of the most in-demand menus for dineLA's Restaurant Week.
Giselle Wellman, a Del Posto and Bouchon veteran, steps in to fill Ben Bailly's shoes.