Napa Valley Grille in Westwood, CA is welcoming fall with a seasonal menu created with all the richness of autumn. Executive Chef Taylor Boudreaux’s emphasis on organic California cuisine paired with exotic influences – taken from his loved ones, is bountiful and eclectic while remaining rustic and familiar. Read More
For the first time, and hopefully not the last, CHAYA Downtown in Los Angeles, CA is offering a Crustacean Food Fair[available for dinner only] for the month of October from the 1st to the 28th. Courtesy of Executive Chef Atsushi Kenjo, CHAYA Downtown patrons have the opportunity to enjoy an extensive menu dedicated to the almighty crustacean. Read More
As we continue to grow more conscious of our carbon footprint and the ways we affect our world, the way that we eat has also gained much attention. From fair trade issues to the slow food movement to the locavore movement, chefs are actively green and environmentally conscious now more than ever. Last week, Chef David Feau of The Royce at the Langham Huntington Hotel in Pasadena, CA held a special dinner – Gastronomy in the Garden, introducing their organic and eventually self-sustaining garden at The Royce. Read More
Join the Luxe City Center Hotel in Downtown Los Angeles in welcoming FigOly with former Top Chef contestant, Chef Alex Resnik. This Californian restaurant with a Northern Italian flare boasts of a main dining room with a bar and lounge, as well as a outdoor terrace overlooking L.A. Live. FigOly currently offers breakfast, lunch, and dinner menus, an outdoor terrace menu, and a list of artisan cocktails. Read More
A wine-fueled foray into the eclectic culinary mecca that is Los Angeles, the 2nd Annual Los Angeles Food and Wine Festival celebrated a weekend of culinary excellence August 9th – 12th. Although technically smaller than the inaugural LA Food and Wine Festival, the food, fun, and excitement was still at an all time high. And without further adieu, here is a drool-worthy parade of what was served up at this year’s festival. [click to see the full sized image]
In addition to the tastings showcased at this years festival, the acclaimed chefs providing these morsels of deliciousness were also present. Including Chef Brian Malarkey, Chef Susur Lee, Chef Michael Chiarello and more.
And to quench your thirst, hundreds of vineyards both local and international poured a wide variety of libations – from vodka to wine to champagne to sake.
Photo Credit: Natalie Woyshner
As we previously reported, on Saturday, August 4th, Angelenos had the opportunity to attend the LUCKYRICE Night Market and Festival hosted by Sang Yoon of Lukshon and Father’s Office. If you weren’t lucky enough to join the festivities, here is a quick snapshot of some of the deliciousness that you missed.
Celebrating July 14th - 21st
Join Magnolia Bakery in Los Angeles, CA from July 14th-21st for a week long celebration of their 2nd year anniversary! Magnolia Bakery is partnering up with Alex’s Lemonade Stand Foundation and will be celebrating with a special lemon themed menu showcasing items such as Lemon Cupcake, Lemon Cake, Lemon Bar, Lemon Shortbread Cookie, Lemon Muffin, and Lemonade. 100% of all proceeds from the sale of lemon items will be donated to Alex’s Lemonade Stand Foundation and its fight against pediatric cancer. 8389 West 3rd Street, Los Angeles, CA 90048
Ancient Rome was the perfect setting for food fans to indulge at Bon Appetit’s 6th annual Vegas Uncork’d and the feature event, the Grand Tasting. Set at the Caesars Palace pool, 50 of the nations’ top chefs and 30 sommeliers represented 60 restaurants serving everything from foie mousse to pork cheek yakitori, as well as do-it-yourself gin and tonics to lychee martinis. Read More
Delicious and unpretentious
West 4th and Jane co-owner, Steve Liebermann noticed something that Los Angeles was missing. He noted that L.A. had either high-end or dive bars, there wasn’t anything in between. Liebermann wanted a type of place that creates a “friendly atmosphere for visitors, locals, and fellow New Yorkers to gather together and enjoy our hand-picked beers or a glass of wine and a delicious meal just blocks from the beach.” He did just that and West 4th and Jane has become a staple of the Santa Monica food scene for the past three years. Read More
M Cafe de Chaya, located in Mid City and Beverly Hills, is led by Chef Lee Gross in contemporary macrobiotic cuisine. The stigma behind health food, vegan options, the raw food movement, and macrobiotic cuisine generally dances around the notion that it tastes like cardboard, lacks flavor, and is just really bad. However, Chef Gross’ creative cooking and attention to bold flavors illustrates the wide range of macrobiotic cuisine. Read More
After sitting through 142 minutes of “The Avengers,” these superheros taunt your hungry bellies as you watch them consume a feast of shawarma. What is shawarma? Shawarma is a middle eastern meat preparation, where lamb, goat, chicken, turkey, beef, or mixed meats are grilled on spits and served on a plate, on a pita, or wrap. But this description could never do your taste buds justice. Here are places where you can find out for yourself.
Ro-Ro’s Chicken – The “healthy Lebanese cuisine.” 660 W Sunset Blvd, Ste C, Los Angeles, CA 90028
Mezze – Available are the shawarma dish of brisket, amba, and house made pickles on the dinner menu and the chicken shawarma sandwich at the bar also with amba and house pickles, served on a sesame baguette. 401 North La Cienega Boulevard, Los Angeles, CA 90048
Spitz – sandwiches, wraps, salads, and plates of shawarma. 371 E 2nd St, Los Angeles, CA 90012
The man behind the belly
Beer Belly in Los Angeles’ Koreatown may be best known for serving up craft beers curated by owner Jimmy Han, but the man behind the food has also been winning accolades and recommendations from patrons and food critics alike. Chef Wes Lieberher, hailing from Philadelphia, became an essential part of Beer Belly just a week before it opened. “I came in here during his [Jimmy Han] soft opening and he was in the kitchen rolling meat balls. I asked him what he’s doing rolling meat balls and he told me one of his cooks didn’t show up. I told him I’ll write him a menu, and if you like it I’ll come work for you,” Wes tells us. And the rest is history. Read More
According to a recent study by the Harvard School of Public Health, the ingestion of red meat can cause a 13% greater chance of premature death. Now with that in mind, consumers may feel at ease shifting their meat focus to seafoods like salmon, which can be one of the healthiest types of fish for consumption. But not all salmon are created equal. Yes, created (housed in controlled farms across the country). Majority of the salmon Americans consume are farm raised, grown in pens near the ocean. Public attention has focused on aquacultural operations that are environmentally inefficient, but there is a new salmon farm that is seeking more sustainable ways to raise their salmon. It is endorsed by L.A. chefs like Mezze’s Micah Wexler, Little Dom’s and Dominick’s Brandon Boudet, and Drago Centro‘s Ian Gresik. Skuna Bay was launched in Los Angeles this past November. It is available through Santa Monica Seafood, their distributor. We sat down with chef Ian Gresik where he answered our questions about Skuna Bay. Read More