Supper Liberation FrontFor one rare night, chefs Josh Gil and Daniel Snukal take their semi-underground, pop-up restaurant legit, bringing Supper Liberation Front to Oaxacan stalwart Guelaguetza. Think of this as a taste of things to come. What things? We can't say.
Gil, who earned his Miche ... More >>
Naomi IwamotoYamashiro with a glass of wineHideo Yamashiro, one of the first chefs to blend French and Japanese cuisine in Los Angeles, has been at his Westside bistro, Orris, for almost six years now.
Japanese chefs working their way up the hierarchical ladder is more common than not, wit ... More >>
On Thursday the Weekly will publish our Restaurant Issue: 99 Things to Eat in L.A. Before You Die. For the days leading up to the issue, we'll be posting a few of Jonathan Gold's items on the blog. Check back each day as we count down.
Eat before you die? If you get it from the wr ... More >>
In which we continue our interview with Walter Manzke of Church & State. The chef talks about what he would have done if he hadn't been a chef and gives his take on the bistro trend. Oh, and he weighs in (a little) on life at Bastide, which is set to reopen soon in yet another incarnation. And check ... More >>