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.
The latest addition to Old Pasadena is Neighbors & Friends, a multi-faceted food business founded by Kaiy Smith-Biesman and Hannah Said selling pastries, coffee, and sandwiches, along with curated home goods and specialty ingredients.
Itâs hard not to bop oneâs head to the music while diving head-first into crisp-golden arancini with molten pimento cheese centers, fresh slivers of kingfish crudo dolloped with passion fruit, and late-season tomatoes served with cheesy Texas toast that is miraculously gluten-free.
Her work delves into how digital culture shapes real-life dining trends, and examines the relationship between food and community as neighborhoods change.
It has all the buzz of an Instagram-powered eatery aimed at the Gen Z trust-fund crowd but with a higher comfort level, professional service and a French-American menu that makes âtraditionalâ seem trendy.
He vlogged the entire process for his YouTube channel, showing viewers a âday in the lifeâ of a line cook as he surgically trimmed away the pith and peel from an orange, skewered chicken thighs for negima yakitori, and precisely cut sheets of nori for hand rolls.
In a bid to make our industryâs sustainably claims more credible, we deep dive into the world of B Corp. Hyacinthe LescoĂ«t of The Cambridge in Paris lets us in on the process they underwent to become the first bar with the certification.
Located in the Colonia JuĂĄrez neighbourhood of Mexico City, Eric van Beekâs Handshake Speakeasy is hidden behind a secret door in a dimly lit room stocked with vintage spirits, with the barâs interiors evoking a bygone age.
Should you opt for premium meal selections, there may be an added cost from $1.99 â $6.99 more per serving, due to the higher quality ingredients like fine cuts of meat, seafood and more.
Chef Aric Attebery (Bouchon Bistro, Blue Hill at Stone Barns, Otium) will open Fountain Grains & Greens, a new farm-driven restaurant in East Hollywood, in partnership with Backyard Hospitality on October 21.
The year of establishment â 1948 â will be printed in the points of the âWâ and the âiâ in the full word âMountainâ will be dotted with a citrus leaf icon.
Since then, 787 â named after the island nationâs area code â has been attracting customers with its unique âfarm to cupâ experience, commitment to sustainability and Caribbean-inflected flavors, including dulce de leche and a cold brew concocted from rum-infused beans like an imbibeable drunken confection.
