Free samples of chocolate and snacks might help you endure the premature holiday gift basket pitches.
The first venture by chef Bradford Kent, Olio plans to put more than just pizza in its wood-fire oven.
The former Dodger Stadium chef and his wife, owner of Little Flower Candy Co., is hand-grinding the beef and importing hot dogs from new Jersey's Thumann's.
The red-maned celeb chef is sued for a third time over alleged employee exploitation, while L.A.'s division of the famous French cooking school is accused of making false promises.
Thin crust, wood-fried pizza with local toppings already appeal to the Houston rapper.
The rebirth of the 21-year-old Fairfax bakery stresses vegetarian options, whole foods, sustainable seafood, and grass-fed meats.
Alcove cafe's new handmade cocktail center turns out to be actually pretty tiny.
Adam Kariotoglou's restaurant appears more indulgent and authentic than Manhattan Beach's Petros, which will soon be in direct competition with Xandros.
The Downtown version will have it own menu of Border Grill staples and new cocktails and Mexican dishes.
Mike and Suzy Mnatsakanyan are trying to put a cool new face on their Melrose Italian restaurant.
A pan-Asian menu goes organic and healthy under chef Jonathan Schwichtenberg.
In addition to the namesake desserts, expect soups, sandwiches, and Spanish specialties with the help of a Venezuelan model or two.
This could be the second of many for the Japanese empire.
This should be enough to tide Pasadena over before The Royce arrives later this month.
Does L.A. really need another cheese steak truck? Quite possibly.
Food products, fruit nectars, and Mexican Coke grace their "West Wing."
The Santa Monica hotel is serving Starbucks, making the Downtown project sound vastly superior already.
While not exactly Thaun Phat Superstore, the tiny market improves a blighted block.
Nutritionists team with Joey Santos on a menu geared towards fitness buffs and gym-rats.
In addition to sustainable seafood, the Big Daddy kane-quoting Neil MacLeoud honors his native Scotland by donning a kilt for a fish and chips he calls "The Frylander."