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What Sang Yoon Learned From Chinois

The chef, who used to work at Puck's "avant-garde" Chinese-European hybrid, thinks it set the stage for today's Asian palate in The U.S.

Lukshon Gets The Gold; Virbila Visits Julienne

The L.A. Times critic spends a night with some farm-to-table, nose-to-tail dining in Santa Barbara, while L.A. Weekly's goes crazy for Sang Yoon's new restaurant.

By Hadley Tomicki

A Look at Lukshon's Menu, In Photos

Sang Yoon's tribute to Asian cooking cuisine fits smoothly into the recent explosion of chef-driven explorations honored by the city's most visionary toques

By Hadley Tomicki