Chef's Pick Entries
Fig + Olive is mammoth by restaurant standards, with olive trees in the main dining room, an olive oil tasting bar in the front, and a large patio. But one look around, and you'll realize it's all about the olive oil here.
It's no secret that Suzanne Goin knows her way around a summer menu. At Lucques, dishes change with each season--each week--depending on what she and her chefs find at the farmers' markets.
While you can get a bowl of tabouli and great shawarma at West Hollywood's new Mezze, chef Micah Wexler is quick to point out that his isn't a Middle Eastern restaurant.
If you've driven through Santa Barbara wine country, or at least saw the movie Sideways, there's a good chance you've heard of Hitching Post II in Buellton. The restaurant, owned by chef Frank Ostini since 1986 (the original opened in Casmalia in 1952), is a must-stop for grilled specialties, from Angus steaks to ostrich, quail and vegetables, and great wine.
Motivated by a desire to break down food barriers between Indian food and American palates and celebrate their mother's traditional northern Indian-style food, the brothers decided on mobility (lower cost of entry) over a brick and mortar (higher overhead)
We're like you: We can't help but buy that entire flat of beautiful bright-red strawberries at the farmers' market, but when we get home, we can't find enough uses for them.
Since July is National Blueberry Month, a holiday we're more than happy to honor, we've been on the hunt for some of the best blueberry desserts in town.
With the arrival of stone fruit season, Hopson set his sights on a classic summer ingredient, the peach. Rather than heading towards predictable sweet and syrupy desserts, he pickles them.
At some point this holiday weekend--and this summer--you will be around a grill, and a burger will be thrust at you. So why not make things a little interesting: Try a lamb burger.
The philosophy at Forage Restaurant in Silver Lake is simple: the best locally grown produce and ingredients around, even from home-growers.
There's nothing better than a Bloody Mary on the weekend--or anytime, really--and FIG Restaurant at the Fairmont Santa Monica knows this.
The furikake kettle corn is the perfect example of Choi's mix of bold yet familiar flavors... It's a wildly addictive snack that you'll devour in seconds.
An ingredient in the Beer and a Ball, one of my favorite cocktails at John Sedlar's new Beverly Boulevard restaurant Playa, is listed as "Hops Infused Champagne" on the menu, but it's actually the Champagne of Beers, Miller High Life. Who knew?
With so many cooking classes around town this summer, you can finally develop your outdoor cooking prowess, and maybe even get lunch, to boot.
The ratatouille is a huge hit. It's full of summer squash, tomatoes, eggplant and onion drizzled in herbs and olive oil--basically summer on a plate.
Roxana Jullapat and partner Daniel Mattern at Ammo in Hollywood are celebrating the first of apricot season with the Castle Bright
Living in Southern California means we can pretty much fire the grill up any day of the year.
Most people heard of Red Medicine in Beverly Hills because of a very public kerfuffle with the L.A. Times restaurant critic. That incident shouldn't overshadow the restaurant's innovative Vietnamese-inspired cuisine and awe-inspiring presentation. But there is one more reason to go: the cocktails.
If you can't make a trip to Italy this summer, you can always get a taste in Brentwood.
You could say that people flock to Hollywood mixologist Matthew Biancaniello's drinks like bees to honey, but he's the one going to the bees for honey--literally.
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