Latest From This Author
The groundbreaking fine-dining restaurant Vespertine reopened with a new menu and vision and now two Michelin stars. What’s next for chef Jordan Kahn?
Jordan Kahn of Vespertine, Meteora and Destroyer turns crisp-skinned pork belly into a cheesy Cubano sandwich with Gruyère, pickles and mustard.
Herbs? Tools? Stems? You can use them all in various ways!
Plus, where to find some of the region’s top tempura, a prolific global chef opens a flashy hand roll bar in Ktown, Ricardo Zarate returns and more.
Watch chef Mary Sue Milliken of Socalo and Border Grill up the herbs and spices for maximum-flavor grilled ribs.
Nearly six years after closing, community-minded Locol — founded by chefs Roy Choi and Daniel Patterson — is back with a new soul food menu and new partnership.
This week Koo Koo Roo, one of L.A.’s favorite bygone chains, announced its return. Here’s how it happened and when and how to get a taste.
Need tips from a world-renowned chef? Justin Pichetrungsi is here to help.
Justin Pichetrungsi of Anajak Thai makes a Thai ice cream sundae with caramel sauce, fried bananas and lychees.
One of the best restaurants in L.A. now operates a tandem bar serving effervescent micheladas rimmed with house-made chamoy — plus new, cantina-only bites such as nachos and elotes.
