A caviar and Champagne tasting will precede dinner at the Manhattan Beach restaurant.
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Chefs like Hubert Keller and Ashley James show their approval for farm-raised sturgeon and their eggs.
LAX International Airport to Become Best Airport Dining Option in America By 2014
Despite a few dishes that may not be worth the price, Kuh appreciates the balance of creativity and tradition in the $1.5 million remake.
The former Petrossian executive chef plans a shifting menu of Mediterranean roots and sterling product.
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.
The critic recalls Nancy Silverton's bacon burger exploding "like a meat grenade the instant it is breached by human teeth."
The pregnant singer has a craving for spuds during fashion week.
The former Petrossian chef goes into catering, though we can't imagine he won't return to restaurants.
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.