Pinot noir, natural sodas, sake, and bottle-conditioned cocktails are available across L.A. from some of our favorite places to eat.
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It's raining mud, Hallelujah!
The new menu is a seasonal sprawl making room for vegans, pescetarians, carnivores, and pizza and pasta-lovers.
Waxman insists he "didn't have sex" with Neal Fraser.
The chef, dishes, garden, and pricey artwork will remain as the restaurant converts into a "moderately-priced" brasserie.
The Michael's owner discusses his favorite part of running a restaurant.
But may need some help in the bedroom.
"RW Apple called Stars the most democratic restaurant he had ever seen. But it was only because of that inspiration that came out of L.A."
We never thought we'd see the original moneyed farm-to-table spot sport such low prices.
The best parts of Jason Robey's menu appear to be the spectrum of included booze and the relatively low prices.
Espresso should be sipped after a meal and not its creamy counterpart.
With no real criticism to offer, The L.A. Times critic gives Sebastien Archambault one and a half measly stars.
From Mezze's lamb bacon to Ashley James' mini tortas carnitas, we're looking forward to another savory season of inventive dishes as autumn returns.
30 chefs were each united with a farmer to highlight peak produce in engaging small plates.
The chef , who worked at Animal and Providence, got the job by making twelve courses for owner Michael McCarty.
The Saban Free Clinic drops its foodie fundraiser for the 14th straight year.
A $192 bill for steak, lobster, and foie gras has us wondering if crime actually pays.
Our favorite L.A. bartenders share the recipes behind their most colorful spring cocktail creations.
The new menus go heavy on rum, tequila, mezcal, and literary references.
Micahel's brings in mixologist Jason Robey to grow his own cocktail ingredients on the rooftop.