Govind Armstrong and Brad Johnson are bringing a slice of The South to Venice.
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Teaming up with Govind Armstrong, the New York chef's dishes included injera tacos, crawfish beignets, and deviled eggs with smoked catfish.
The beloved Baja taco maker is gone until further notice.
The chef will make Ethiopian tacos with injera bread on a $140 menu coming from Govind Armstrong's kitchen.
Post & Beam offers a healthier take on some of the flavors found at classics like M&M's and Adolf Dulan's mini-empire.
From Niki Nakayama's organic Japanese garden to John Sedlar's rooftop of aeroponic towers, these chefs deserve appluase for their extra efforts in bringing freshly plucked produce to our plates.
The grills came out in honor of the magazine's annual restaurant awards.
The daily deal offers six dollar drinks and a changing roster of garden pizzas.
Drinks employ the restaurant on-site garden, while dishes embrace both Southern and Southern Californian influences.
L.A.'s new restaurant critic offers her first full restaurant review.
The restaurant is often referred to as The Chipotle of Indian cuisine, though the difference is, we'd actually eat here.
J. Gold suggests getting there now before Adam Fleischman's pizza project becomes as ubiquitous as Starbucks.
The selection more than makes up for the lack of a new Govind burger.
The two L.A. Times critics tackle two restaurants that share a similar penchant for hyper-seasonal produce and sustainable meats.
The fresh and fruity drinks include a daquiri made with Indonesian arrack.
Govind Armstrong masters restraint at this new Baldwin Hills restaurant, content to let SoCal's strengths shine on their own.
The sour ale marks only the second of the brewing company's bottled ales on the market.
The dominant theme here is homegrown, with a locally raised chef, on-site garden, and Cali-centric drafts.
The restaurant's open hearth broiler, wood-fired oven, Cali-centric beer and wine, and edible herb garden mark an upgrade for this massive South Central shopping complex.
We also spoke with a few of our favorite seasonal chefs to see what they can't wait for this fall.