They're now open until 7 p.m.
Dishes include veal burgers and plant-based sides.
The restaurant listens to its customers, building on its evening selection with new entrees.
They're now open for lunch, Thursday to Saturday, and Saturday for dinner starting December 8.
The nightly selection will always be changing.
Farid Zadi is setting a chef's table to focus on North African and Spanish-influenced cooking.
Only problem is there's no dessert compartment.
Wexler is making matzoh ball soup and pastrami sandwiches at his Middle Eastern restaurant.
For the first time since the early eighties, you'll be able to hit this acclaimed Mexican cafe in the evening.
Gianfranco Minuz, who recently joined the Northern Italian restaurant from Tre Venezie, plans five-courses of lamb dishes.
The DIY chef cans weekend brunch for Thursday and Friday night suppers of weekly changing menus.
Sundays will be reserved for the chef's famous fried chicken.
Chef Mayet Cristobal introduces pre-fixe menus for the debut of The Trojan Women (After Euripides).
Jeff Cerciello snags his liquor license and wins the battle with his Brentwood neighborhood foes.
The chef's new menu does a remarkable job of igniting our interest after the loss of Gary Menes.
"I'm not trying to rattle your cage, but want to offer something that satisfies your soul," chef Nick Coe says of his eclectic menu.
Another meal that sounds too good for college punks hits the Bradley Ogden-involved restaurant at USC.
Chanukah Salmon and pastrami-studded mac and cheese are on the menu.