If you like it then you should have put an egg on it. That's what we think, anyway. Eggs, once relegated to breakfast plates, have come a long way in recent years, and many many chefs are plopping eggs on all kinds of dishes. We're not complaining. Here in L.A., we have eggs on Korean-American ric ... More >>
For most of his career to date, David Nayfeld has cooked at restaurants that often rank high in either critical acclaim, cultural cachet -- or both. Next Tuesday, June 4, he'll add ink to the list, when Michael Voltaggio opens up his kitchen to the former Eleven Madison Park senior sous chef for a j ... More >>
Patio season is upon us, and one of L.A.'s most beloved and loveliest patios is the one belonging to Cliff's Edge, a space that's more like a magical tree house hideaway than a traditional restaurant patio. A lot has been going on at Cliff's Edge in the last six months or so, so I decided to swing b ... More >>
How do you, how does anyone, define the term artisan today? The answer, less than five years ago, was an independent food crafter of various genres, ages, types and vastly different production yields. The schoolteacher who makes only a few hundred jars of jam annually in a shared rental kitchen. Th ... More >>
For years, Vegas restaurants have trended towards celebrity chefs and high end dining. The buffet was seen as a throwback, a decent option for the unwashed gambling masses, but not so much a part of the food-glam scene Vegas is now known for. That is, until Caesars Palace decided to throw $17 mill ... More >>
We might have started off our morning exercise with a brisk walk up Crescent Heights but when our looping route took us up to Santa Monica Blvd and then back down Fairfax Avenue and we passed the Eggslut truck, thoughts suddenly turned to breakfast. Their signature dish, Thee Slut, is a comprised of ... More >>
Chef Nyesha Arrington.Nyesha Arrington, who came on board Wilshire Restaurant last month, has officially been named executive chef of the eatery. Soon, you'll also be able to find her on Bravo's Top Chef: Texas, which debuts on November 2nd. A Josiah Citrin protégé, Arrington most recently ... More >>
Chong B. OoiRobuchon's Langoustine Wrapped in Brick Pastry Paula Wolfert introduced North African pastry leaves to Americans using the Moroccan name for them: warka. Over the years we've received a lot of emails from people who had trouble finding warka pastry leaves in the U.S. However, most ... More >>
Farid ZadiNew Perfect French Fries No one knows who invented French fries, although most food experts agree that deep fried potato strips were almost certainly invented in Belgium or France. There is a popular internet meme about a Belgian journalist who allegedly documented the existence of ... More >>
Facebook/Gilberto CetinaGilberto CetinaAnyone who loves cochinita pibil, the Yucatecan dish of pork roasted in banana leaves, knows the well-traveled route to Chichen Itza in the Mercado La Paloma near USC just south of downtown, which also houses Ricardo Zarate's Mo-Chica. Chef-owner Gilbert ... More >>
And Marion Cunningham, Alice Waters, Rick Bayless et al.
Anne FishbeinMr. Gold, with dim sum menuDear Mr. Gold: Do you always eat out? Do you ever eat at home? Do you have any cookbooks that you use a great deal? Just curious. −Maggs, Mar Vista Dear Maggs: Actually, I cook kind of a lot. A weird amount. I'm the guy who cooks red beans and rice ... More >>
J. GarbeeMichel Blanchet In The Midst Of His Favorite Work Diversion: Making LunchWhen Joël Robuchon decides not to make something from scratch in his multi-million dollar Las Vegas kitchen, there must be a very compelling reason. Were Robuchon to discover, for instance, a former French chef ... More >>
Lee Oneness FoundationSure, you can stalk Walter Manzke at Le Saint Amour, or trail Alain Giraud around the Santa Monica Wednesday market for details on his new restaurant project, but why not leave all that to Eater (or TMZ) and enjoy the chefs in their natural habitat, like in a restaurant. ... More >>
A blast from our Franco-Japanese past
Anne FishbeinMr. Gold, with dim sum menuDear Mr. Gold: Are there still restaurants serving French-Japanese food in Los Angeles, along the lines of the defunct Grill Lyon, C'est Fan Fan or Cafe Blanc. Besides the Chayas, of course. And I know about Chinois. --Kevin Dear Kevin: It wasn't so l ... More >>
Ludovic Lefebvres french revolution, 4.0
James BeardTwitter is at it again. The 2010 James Beard Award Finalists were announced this morning via the foundation's Twitter account. L.A's Suzanne Goin, of Lucques, AOC Wine Bar, Hungry Cat and Tavern was nominated for Outstanding Chef, while Matt Molina of Mozza and Michael Cimarusti of ... More >>
In which we highlight the past week in food, either at home or abroad. "I'd never seen a microwaved tlayuda before, and I hope never to see one again." Ask Mr. Gold: A Mole Here, A Mole There. "Wear your buffet pants."
James BeardThis morning the James Beard Foundation announced the semifinalists for its 2010 James Beard Foundation Awards. Judges will vote to determine the final 5 nominees in each category, which will be announced on March 22nd. The winners will be announced at the Foundation's award party, ... More >>
Joël-Robuchon.comJoël RobuchonIf you truly love food, Joël Robuchon is a man who likely needs no introduction. His restaurants span the globe, with locations in Paris, Monaco, Londres, Las Vegas, New York, Tokyo, Nagoya, Hong Kong, Macao and Taipei. In 1989, the prestigious French restaura ... More >>
The vast Condé Nast recipe database Epicurious.com is a phenomenal resource for both home and professional cooks, kind of like The Beatles catalog for food people. With the closing down of Gourmet Magazine (this month is the last issue), Epicurious became even more valuable, as it now functions as ... More >>
It is the Summer of Julia, when teenage girls will soon be lining up along the hot concrete sidewalks of Wilshire Boulevard to watch Meryl Streep flip omelets and deconstruct ducks onscreen.
Here's a case of auspicious Fourth of July/Bastille Day holiday season timing. Last Friday, Caché Restaurant and Lounge began serving French and American, fresh market-oriented dishes.
Bittersweet on the page
But hurry ... Crudobar lasts just until May 15
Providences night of happy endings
An homage to pasta