We don't have any reservations about sipping champagne at Reserve.
Showing 1-8 of 8 posts
The trend is hardly new (and the dish that spawned it dates back to the late 70s in France), but the edible dirt thing is everywhere now.
The chef might have received five stars if not for the waiter who may have been "plucked from a pizza parlor or IHOP."
Guy Savoy and Patina vet David Feau plans creative farm-to-table twists on French and American classics.
This should be enough to tide Pasadena over before The Royce arrives later this month.
The Patina and Lutece vet will cook light California fare.
On their Innovation Tour 2010, CHOW throws S.F. under the bus after a "fun" trip to L.A.
Chef Voltaggio inserts some new influences at Pasadena's Langham.