We're guessing there won't be many vegan dishes featured on ABC's new show, The Taste. On last week's episode, three vegan cooks got a smackdown when the judging panel sampled the non-meat offerings.
"I suspect vegetarianism," intoned Anthony Bourdain, as if someone had just served him a dirty soc ... More >>
If you're not otherwise occupied this Sunday afternoon -- which would mean what, two questionable NFL games or maybe recounting some more votes in Florida -- then maybe you should consider heading over to Domaine LA for a wine and fried chicken pairing. OK, it's really a book signing in disguise, bu ... More >>
The Chef's Library is a series in which we ask chefs around town to tell us about their favorite cookbooks. Today, we talk to Michael Voltaggio, chef and owner of ink.
When he answers the phone, Michael Voltaggio is somewhere on the East Coast, cooking at an event with chefs from all over the world ... More >>
As part of the ALOUD series at the L.A. Central Library, two of the L.A. dining scene's most controversial and beloved figures got together on Wednesday evening to finally set the record straight about their respective unorthodox paths through the culinary world during a program titled "Taking the K ... More >>
A few weeks ago, Dahlia Lithwick wrote a piece for Slate in which she set forth The Muppet Theory of Humanity: We all can essentially be described as a Kermit or a Miss Piggy, a Bert or an Ernie, or, more generally, an Order Muppet or a Chaos Muppet. She applied this theory to everyone from Chief J ... More >>
The crowd that gathered last night at UCLA's Moore Hall to hear chefs Rene Redzepi and Lars Williams and Professor Amy Rowat give a lecture on food and science had more fun than is customary at most academic gatherings.
Redzepi, the chef and founder of Noma in Copenhagen, and Williams, the head of ... More >>
"A is for dining alone," M.F.K. Fisher wrote in An Alphabet for Gourmets, "...and so am I, if a choice must be made between most people I know and myself." We feel ya, Fisher.
Like Fisher, we would much rather dine alone, or not at all, if the alternative is being forced to indulge some twat droni ... More >>
2011 was quite a year in the Los Angeles dining scene. If you had told us a year ago that we'd be eagerly wolfing down plates of alligator schnitzel, polenta sushi, and corned beef tongue sandwiches from a Michael Voltaggio shop with the word "sack" in its title, we wouldn't have believed you ... More >>
Photo by Shauna MillerIn Part 1 of our interview with chef Sean Ehland, we learned his thoughts on the ever-present culinary school debate, as well as how he pestered his way into a stage at Noma via the restaurant's reservations email. In Part 2, we learn what working in such a sophisticated ... More >>
Our continuing series of Venn Food Diagrams has explored American regional and a smattering of international cuisines in no particular order or with any sense of geographic or cultural continuity. We're taking another random trip from the land of tater tot hot dish to the land of kimchi hot ... More >>
Ludo Lefebvre has taken his traveling pop-up concept LudoBites one step further, moving his migratory restaurant, which has lately popped up in downtown Los Angeles and Sherman Oaks, to the Sundance Channel. The LudoBites America show will debut in mid-July.
"After having 6 really special L ... More >>
A. Scattergoodroom with a view at Savory
Perhaps it would be easier if we just fitted GPS locators on all of Joe Pytka's former chefs. Imagine an app that gave you the whereabouts and restaurant plans for Bastide exes Ludo Lefebvre, Walter Manzke, and Alain Giraud all at one time. Such an app ... More >>
Amy SheridanCube overview.Cube has announced another of their weekend pop-up events, to be held on Saturday, August 14th. Both a restaurant and a marketplace, the downtown institution will also play host to a series of classes. Cube café's executive chef Erin Eastland and pastry chef Jun Ta ... More >>
The Great Fire of London. Khrushchev's visit to Cedar Rapids. The origin of computer viruses. Muhammad Ali's skirmishes with the U.S. military. The creation of the peace sign. No, these facts aren't from a Jeopardy! audition drill, but instead trivia you could be learning from the Dinner Pa ... More >>
On a recent Monday morning a group of Los Angeles chefs and bartenders metaphorically traded their chef coats for lab coats at a food science class given by Fany Setiyo of Le Sanctuaire. Neal Fraser had set up the class at Grace restaurant for chefs wishing to learn more about molecular gastronomy ... More >>
Nickel Diner is not your ordinary diner, with dishes of pulled pork and quinoa and pozole sharing a menu with egg scrambles and the kind of donuts that often seem more like the Platonic ideal of a donut rather than the sort normally found on diner counters, next to cups of coffee and the atavistic m ... More >>
Go find your knife kit and your remote. The second season of Bravo's Top Chef Masters is scheduled to premier on April 7th at 8 p.m. 22 chefs, including 6 who are returning from the first season, will compete for All That Plastic Wrap. (Okay, and charity money too.) This season's L.A. chefs includes ... More >>
Need a visual aid for your print edition? For this week's issue, Jonathan Gold explores the best dishes of the year from across our sprawling city. Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, "The Best Dishes of 2009."
Anne FishbeinMozza2Go's p ... More >>
Kristine Lefebvre is a lot more than her twitter name (@FrenchChefWife) would indicate. The former Apprentice finalist (and yes, Playboy covergirl) is a corporate transactional attorney who specializes in intellectual property law. As such, she's her chef-husband Ludo Lefebvre's (Ludo Bites) attorne ... More >>
It used to be that chefs needed mastery of culinary techniques, dedication, and a great work ethic to become successful. But now there's another requirement: social media skills. As the restaurant scene evolves, chefs are discovering that the dining public requires more than culinary technique and g ... More >>