The flagship may be gone, but the capacity and capabilities have greatly expanded in the new space.
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Jason Travi will oversee the kitchen at David Reiss' new seafood-focused restaurant.
Walter sounds off on his embrace of bistronomics.
The company adds four zero-emissions vehicles to deliver throughout the city.
The soups are house-made and the bread comes from La Brea Bakery.
Now that's a costly bottle of cognac!
The new shop joins USC's Bradley Ogden restaurant in pushing eating options way past the typical dining hall.
The sushi master pinpoints a secretive Korean barbecue place and a few familiar favorites.
Nancy Silverton expands her grilled cheese day to a whole month and a studio honcho pleas for granola alongside his popcorn.
A new burger restaurant could be on its way from Nancy Silverton and Amy Pressman.