| Jan 14, 2009
After listening to the waiter try to explain the concept at the new XIV in West Hollywood, we're thoroughly confused. It's social dining, he tells us. But isn't all eating in restaurants inherently social? The menu is all small plates, but he doesn't call...
| 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...
| Jan 23, 2009
| 4:04 PM
Who better to ask how to throw an Oscar party than Wolfgang Puck, probably the world’s most famous chef and the ultimate authority on Oscar entertaining. You’ll find Wolf right smack in the middle of the intersection of food, fame and awards shows. And...
| Feb 16, 2009
| 3:01 PM
Joel Robuchon at the Mansion
Location: MGM Grand, 3799 Las Vegas Blvd. South, Las Vegas; (702) 891-7925.
Ambience: Elegant and luxurious French restaurant with a small, cozy bar, main dining room that seats 38 and a smaller garden room for...
| Feb 17, 2009
| 4:35 PM
Olives that flood your mouth with flavor. A foie gras lollipop wrapped in cotton candy. The definitive shrimp with garlic. Innocent-looking bites that shoot smoke out of your nostrils.
How to describe the experience at the Bazaar by José Andrés in the...
| Apr 9, 2008
Carpaccio of "surf, turf and earth" is laid out on a square platter -- a fabulous mosaic of raw beef, tuna, salmon, scallop and roasted pepper, each round decorated with a wisp of frisee or a pretty pink grapefruit segment, the whole pulled together...
| Sep 24, 2008
JOSÉ ANDRÉS, always charming, is the life of the party at a soiree in the Hollywood Hills, and guests are circling around him next to the infinity pool. Chef Andrés is scooping caviar onto slices of jamón ibérico (ham from the black-footed pigs of Spain),...
| Oct 29, 2008
Buckwheat may seem like an old familiar in savory Breton crepes or in earthy, nutty Japanese soba noodles, but it's also a uniquely versatile ingredient that can be baked into biscuits, rolled into Italian pasta and embraced in other ways that might...
| Apr 2, 2008
| 9:59 AM
The approach is stunning: Spectacular rock formations reveal themselves around every turn on the steep drive up, in brilliant relief against a dark blue sky. Then a thick stand of California fan palms, like nothing you've ever seen--their...
| Feb 24, 2008
Fairmont Scottsdale Princess
This large spread manages to be an astounding desert resort without screaming, "Aren't we an astounding desert resort?"
Take the spa, called Willow Stream. Remarkable. Inspired by the Grand Canyon and its Havasu Falls,...
| May 21, 2008
SEATED AT the sushi counter at the new Nobu Los Angeles, the three of us are oddly the only ones at the long counter made of blond-striped wood. We watch the hardworking sushi chefs turn out roll after roll after roll, neatly lining a sheet of nori with a...
| Aug 5, 2007
It's 102 degrees in the shade on a late July afternoon, but the staff at the Parker Palm Springs is just beginning to feel the real heat -- the kind that comes with exposure. In a few hours, the first of six episodes of "Welcome to the Parker," a...