Valentine's Day is fast approaching, thus it is time to book reservations at your favorite swank restaurant. Assuming you have a date for the evening. If you do not, well, check back later for our Best Dive Bars in L.A. list.
Of course your significant other may not be the white tablecloth sort, s ... More >>
Guzzle & Nosh
1,800 pounds of dover sole.
1,200 Kumamoto oysters.
1,000 spiny lobsters.
500 pounds of smoked salmon.
40 pounds of caviar.
10 pounds of black truffles.
6 Spanish hams.
In case you didn't indulge in enough food porn yesterday with Nikita's insane Russian music video, here's a p ... More >>
Steve JulianJulian Cox, Mixologist at Rivera
Julian Cox, Mixologist at Rivera, is popping up this Thursday as the latest participant of Breadbar's Hatchi Mix Series. Cox will be sharing his Tequila in Three Magical Acts menu tonight, July 1st, only from 6 p.m. to close, serving up eight tequi ... More >>
Ben CalderwoodSlivers of Jamon Ibérico glisten
Consider for a moment the casual brutality of the jamonera, little more than a wooden plank and a upright clamp in which to mount a leg of ham. The shank end is secured to the clamp via a spike or bolts, making it easy to shave the gelatinous fl ... More >>
In yesterday's first part of our conversation with José Andrés, the chef sat down to chat about the Spanish pantry (his, ours), and cooking with Ferrán Adriá, which is where we left off. Andrés, whose La Cienega restaurant The Bazaar opened in the SLS hotel in 2008, spends plenty of time in Los ... More >>
José Andrés' beautiful fun-house of a hotel restaurant, The Bazaar, has been open for about a year and a half now, where the Spanish chef has been serving up cotton candy foie gras, little tin cans of King crab and raspberries, and olive oil pancakes to a crowd variously composed of hotel guests, ... More >>