In addition to the namesake desserts, expect soups, sandwiches, and Spanish specialties with the help of a Venezuelan model or two.
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The Westside restaurant pillar is staying on the Spanish tip.
Chef Paul Dozois eschews pizza and pasta for Italian small plates.
Spanish tapas and farmer's market-driven popsicles arrive on four and two wheels, respectively.
The original location in Santa Monica will be reopened in two months if all goes right.
Soon traditional Spanish food will be available in a truck.
San Francisco's Nick Balla and L.A.'s Suzanne Goin both name the squid-in-squid ink paella as a favorite at AOC.
Sedlar will prepare two recipes and a hand-made cocktail for $20.
A chef form Rivera comes to cook Cali-Spanish food in Hollywood.
Bloody Bill's opens with Spanish tapas but will return with a whole animal.
Chef Centeno is back with a new Downtown restaurant.
Chef Jose Andres visited The Bazaar to celebrate a birthday, brunch, and big changes.
Photos of Anisette's Basque additions to their Santa Monica brasserie.
Jose Andres imports food products from Spain, with prices that look like walked them over.