Food & Drink
Speaking of, thereâs another American habit sheâd like to set the record straight on; itâs an issue she posted about on TikTok to the tune of 18 million views: âNo cappuccino after lunch,â she said.
During a recent dinner that coincided with the Festival del Cuy this month â where locals congregate in Cuenca, Ecuador, to enjoy a rodent roast for the ages â the chef carved up a pig that surprisingly fed multiple people for such a small creature.
James finds it easier to slumber when the room temperature is 68 to 70 degrees, when thereâs complete darkness (no television or smartphone light allowed) and when the ârain on leavesâ soundscape is playing on his Calm app.
The expansive poolside restaurant at Hotel Figueroa brings upscale Greek and other eastern Mediterranean flavors to Downtown such as bluefin tuna âdolmades,â various kinds of mezze, and wagyu souvlaki, and slow-cooked duck shawarma in a high-ceiling lounge-style dining room.
Chef Aaron Zimmer, previously of the Ritz-Carlton Half Moon Bay, assembles a ranchero-style menu of steaks, butterflied fish, beans, crudo, and grilled little gem greens with approachable California ingredients to please the suburban crowd.
Lucky Boyâs famed breakfast burrito â jam-packed with hash browns, eggs, cheese, and a choice of bacon, sausage, chorizo, or ham â spans eight inches long and weighs what feels like a pound.
Previously the executive chef of Michaelâs, Yoon made a name selling craft beer and burgers at Fatherâs Office, eventually landing to a top spot on the Los Angeles Times 101 with his Southeast Asian restaurant Lukshon (which has remained dormant since the pandemic).
It will eventually expand to lunch service with signature bowls of ramen and hand rolls served all day and shareable Japanese-influenced comfort dishes like grilled skewers, tempura, chicken kaarage, and gyoza in the evenings.
Chef Raphael Francois partnered with wine professional Jordan Ogron and restaurateur Bill Chait back in June 2018, serving polished French bistro fare in a gorgeous, dimly lit space.
Executive chef Nanor Harboyan, a veteran of Destroyer and large-scale operations at Disney World, oversees all the prepared foods and savory items, while head baker Jacob Fraijo manages breads and pastries.