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Dakota Weiss

  1. Funnies
    L.A. Chefs Struggle To Replace Sex With FoodWolfgang Puck knows better than to step into the trap.
    By Hadley Tomicki
  2. Foodies With Benefits
    Karen Hatfield Organizes Six-Chef ‘Pink Apron’ Dinner, Monday at Hatfield’sProceeds of the dinner, which features Mary Sue Milliken, Sherry Yard, and Suzanne Tracht, go to The Breast Cancer Research Foundation.
    By Hadley Tomicki
  3. Top Chef Alumni Newsletter
    Introducing Chef Dakota Weiss: Downtown Restaurant CriticThe chef details her love for Downtown with a look at Cole’s and Spice Table.
    By Hadley Tomicki
  4. Pet-Friendly
    Westwood’s W Hotel Has a New Lamb Burger…For Your DogIt sounds so gourmet, we’d even eat the stuff!
    By Hadley Tomicki
  5. Video Feed
    Laurent Quenioux to Compete on Top Chef: TexasAt 51, the Frenchman might be the oldest cheftestant ever, but can still probably teach the young chefs some new tricks.
    By Hadley Tomicki
  6. Menus
    A Look at Dakota Weiss’ New Menu at NineThirtyThe restaurant at The W Hotel scored a major coup bringing this French-trained farmer’s market devotee on-board.
    By Hadley Tomicki
  7. Neighborhood Watch
    Post-Marathon Madness at Shangri-LA; Green Beer and Free Shakes at The CounterIn other news, Dakota Weiss starts cooking at The W Westwood and Olio PIzzeria is back in business.
    By Hadley Tomicki
  8. Chef Shuffles
    Dakota Weiss Shanghaied from Shangri-LASounds like a major coup for The W Hotel Westwood.
    By Hadley Tomicki
  9. Menus
    What To Eat From Shangri-La’s Three New MenusSeven sliders and seven-dollar gimlets take over in the wee hours.
    By Hadley Tomicki
  10. The Other Critics
    Gold Gobbles Offal at Waterloo; Shangri-La Surprises SherryA pork chop doused in blood pudding rocks the L.A. Weekly, while L.A. Times review of a “good” hotel dining room makes us yawn.
    By Hadley Tomicki
  11. Coming Soon
    House of Balsamic Building An Academy in IrvineOwner Manrico Mincuzzi is on a mini-tour of the city promoting the vinegar’s culinary and artistic uses.
    By Hadley Tomicki