A free tasting will be conducted by Extra Virginity author Tom Meuller.
The three-level, hard-partying restaurant should be enough to endanger Cabo Cantina's hold on the Strip.
Continuing on his recent foray into deli food, Micah Wexler adds chicken livers and brisket shawarma to his artistic arsenal of Middle Eastern dishes.
Inspired by childhood trips to Europe, chef Greg DeMichiel plans a dedication to train station cafes.
The opening forms a Euro-heavy triumvirate, along with nearby Rose and Fig & Olive.
Monday service is added at the restaurant, while the sandwich shop is serving into later hours.
Owner Collier "Collywood" Ulrich says the Spanish-influenced sandwich shop's arrival is "inching towards the finish line."
Buff bodies, prepare to meet pork belly banh mi.
We'll go for the discounted duck confit we adored under Sebastien Archambault.
The space looks like the marriage of an upscale pub with a scotch and steak haven.
The brand is trying to ditch the whole "boozy brunch" stereotype with new and improved chefs.
The menu has something for everyone, be them vegetarians, gluten-free diners, or responsible carnivores.
Farm-to-table menus will be prepared by chef Jason Tuley, of Santa Barbara's now shuttered Three Square.
An ABC license indicates the liquor license has been transferred to a new business.
Could it be more than just a festa for Hills fans?
Miles from the SGV, the new shaved ice spot should have an easy entry, free from the spreading backlash.
It's probably the deepest conversation held between two people at West Hollywood's biggest meat market.
Sam Nazarian is chomping at the bit to open his new Italian.
The chef's L.A. outpost struggled with concepts and failed to attract serious diners.
Fort Lauderdale's Saia Sushi is our primary suspect here.