Typical Westsider move here; leaving a 28-year-old for a 24-year-old.
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The chef finds himself having to explain the name of his new restaurant.
Is sushi not seafood? Leisure+Travel doesn't think so.
Jamaica Bay Inn tries to scrub the memory of disappointing Vu away from Marina del Rey.
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.
"I thought I'd kill the guys at the studio with my garlic breath!"
David LeFevre tells the magazine about his favorite places to eat, drink, and shop in L.A.
Gold declares, "Sunny Spot, one suspects, may be the first of Choi's restaurants to be less a passion project than a nicely executed work-for-hire."
Double the Top Chef action in San Diego!
The chef, who also ran The Lobster and Philly's Striped Bass, is the ideal choice to lead a new seafood-driven approach.
The James Beard nominee updates the classic bistro dish raie au beurre noir.
With the remodel of Water Grill and the coming of Armen Hakobayan's Industriel, Grand Ave. may be the next hot spot.
The British chef joins a legacy that includes Michael Cimarusti and Devid LeFevre.
The addition of T.V. sets at the bar kind of makes us want to spit out our craft brew.
The new design adds a touch of irreverence to the restaurant's oft-intimidating reputation.
Still, one wonders if the months-long chef search is a factor here.
Phil Lee oversees an eclectic menu of global small plates in a room that looks like someone shrunk Bottega Louie.
Amanda Baumgarten splits with Downtown's seafood stronghold after seven months.
The longtime Water Grill chef has crazy house-made bread, "less common" meat cuts, and twisted classic cocktails planned in the South Bay.
"There are days when I'm driving home that I go 'Aww, I didn't eat anything today and I'm not going to Taco Bell. I'm not doing it.'"