The event at Lucques celebrates Hamilton's new book Blood, Bones, and Butter with a preparation of its titular ingredients.
Laurent Quenioux plans a weekly all-you-can-eat fried chicken dinner with Southern influences from both France and the U.S.
The new restaurant coming to LAPD Headquarters features just about everything on its menu, including a doughnut.
The Catalan chef has a heart-attack in Singapore, while the great singer deprives herself of ham hocks and pig's feet.
Due to the coming rain, Brandon Boudet's pig roast has been postponed.
A selection of Gallic staples includes an omelet with merguez and charcuterie from owner Herve Commereuc.
Accompanied by The Royce's sous chef, Tila will take simple market ingredients and combine them into haute dishes.
Burgers, flatbreads, and bar bites have familiar gastro-pub structure, with clever ingredients.
The owners of New York brunch beacon Kingswood bring weekend brunch to West Hollywood.
The La Cachette Bistro chef tells us how he invented his caviar-topped truffles and even uses the word "volia!"
If duck heart tartare isn't your thing, the other side of the menu offers market-sourced vegetarian dishes.
Following another pop-up, the self-described "wine pimp" has plans for his own place.
The Hawaiian food for haoles all sounds pretty fun, and isn't that what you're seeking when haunting Hollywood Blvd. anyway?
Only in L.A. would there be a Thai restaurant with some sort of South Dakota sticks-theme and a menu of Southern food.
We only pray this taco trio doesn't succumb to the horrors of store-bought tortillas.
We pick twelve of the most in-demand menus for dineLA's Restaurant Week.
The name sounds pretty safe, but a burger stuffed between two grilled cheese sandwiches does not.
Uber-sustainable chef Ray Garcia will orchestrate multiple dishes using the produce of Garcia Organic Farms, a Santa Monica Farmer's Market mainstay.
We don't have Pigs and Pinot, but we're getting Swine and Wine Downtown.
The chef goes heavier on the comfort in an effort to make the "stuffy" place a little more becoming of a poolside restaurant.