Some voices within City Hall have suggested an all-out ban on speaking outdoors at night.
The chef, dishes, garden, and pricey artwork will remain as the restaurant converts into a "moderately-priced" brasserie.
Expect boozy aguas frescas and salmon belly chilaquiles.
Four bartenders will use barrel-aged spirits with barrel-aged beers, while ten breweries and four distilleries will also offer pours of their aged output.
The restaurant is doing the same old small plates and market-stalking, but with more honesty than most of the others, she concludes.
The Italians are sticking to their code of omerta on what we can only guess is a neighboring sandwich concept.
Westside businesses are banking on the sustained popularity of fro-yo and shaved ice.
The restaurant is credited with bringing the city its first taste of many to come.
The Italian import will have to tangle with Espresso Cielo just up the street.
Westside restaurants are changing their names, but not a lot else.
The local institution was almost swept away by a tempting offer attached to Antonia Lofaso.
The owners of Al Mare are pushing a new proposal to combine dining and coastal views.
In L.A., your options include frozen beer, cupcake, lamb offal, chicken skin, and even pig's blood set on a skewer.
"The Hump Day Lot" will serve days and evenings in a return of the endeavor after more than two years' shutter.
Fig chef Ray Garcia is providing some exclusive bites that recall Baja.
The Michael's owner discusses his favorite part of running a restaurant.
The chain will follow with a Santa Monica opening in October.
The cafe is a tribute to the bygone seventies era of Pacific Ocean Park.
Chef Gianfranco Minuz will cook four dishes with bison as part of his "Morso del Bestia" series.
Kendall Huff has replaced Tanya Petrovna as the chain's corporate chef, with rumors flying.