| Aug 23, 2006
An amazing artichoke soup with gnarly black truffles and marvelous aged Parmesan shaved over the top. Before I can take a bite, a waiter butters a piece of warm mushroom brioche for me -- with truffle butter, bien sur -- and suggests I dunk it in the...
| Dec 28, 2005
The waiter sets a clear glass cup on a gold-leaf saucer in front of me. Inside is a cool white cream, its surface smooth as glass and decorated with a circle of precise green dots the size of pinpricks. It looks mysterious and inviting. I dip in my...
| Feb 16, 2009
| 3:09 PM
Restaurant Guy Savoy
Rating: *** 1/2
Location: Caesars Palace, 3570 Las Vegas Blvd. South, Las Vegas; (877) 346-4642; www.caesarspalace.com
Ambience: Elegant, contemporary French restaurant from three-star Paris chef Guy Savoy in the new luxe tower...
| Sep 24, 2008
For more than 25 years, Wine Cask has been a fixture on the Santa Barbara -- and Central Coast -- wine scene. Founded in 1981 by Doug Margerum and family, the restaurant and a wine shop in recent years has been more notable for its fat, comprehensive wine...
| Dec 19, 2007
SOME people mash and others smash, some choose to whip and others pass (through a tamis, that is -- the drum sieve used in professional kitchens). And yes, the food mill has its devoted fans. But the easiest way to super-velvety potato purée has to be the...
| Feb 13, 2008
IS your Valentine's date worth $225, or $135? Extra black truffles and osetra caviar? Having dinner the night of Valentine's Day, or the night after, or the night after that?
All questions to consider when faced with making a Valentine's dinner...
| Feb 25, 2009
The theme here these days is young chefs moving into outlying and up-and-coming neighborhoods to open small restaurants built with lots of passion and elbow grease. On a recent visit, I ate white bean and duck confit soup at Skillet, a roving Airstream...
| Aug 30, 2009
The previous night's winter storm has subsided, and the rising sun now punctures holes in the morning mist, casting the lush karri forest in a gentle silhouette. With the windows open, I cruise down the eucalyptus-lined highway.
My eyes are on the road,...
| Aug 26, 2009
When I pull up to Ado, the new Italian restaurant that's moved into the old Amuse space on Main Street in Venice, chef-owner Antonio Muré is standing in his whites in the doorway, his dark hair pulled into a ponytail, so chic he looks as if he's waiting...
| Jul 22, 2009
Brentwood is rife with Italian restaurants opened by Italian waiters who used to work somewhere else. Kiss. Kiss. Ciao. Add in a copycat menu of L.A. Italian dishes, preferably Tuscan-inspired, a celebrity or two disguised in scruffy attire: success, even...
| Jul 15, 2009
Open a caviar store in this economy? Is that just a little bit crazy, or what? Quietly, seemingly with hardly anyone noticing, the famous caviar purveyor Petrossian of Paris has reopened its Robertson Boulevard shop after a four-month-long remodel and...
| May 21, 2009
One's a highfalutin' foie gras-topped burger; the other, Greek-influenced with feta and hints of lemon. Is this a totally awesome country or what?!
Sweets & Savories
Behold: one of the most luxurious, excessive, insane burgers ever...