What to Eat for Dinner at Cafe Livre et Le Marche
Farid Zadi is setting a chef's table to focus on North African and Spanish-influenced cooking.
Farid Zadi is setting a chef's table to focus on North African and Spanish-influenced cooking.
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.
Shelley Cooper deconstructs Southern comfort dining in a stripmall supper club.
Raphael Lunetta's place is preparing surf and turf and birthday cake.
Twisted creations include the breakfast burger with confit bacon and hash browns.
These dishes won't be found anywhere else in Southern California.
A chef form Rivera comes to cook Cali-Spanish food in Hollywood.
Joseph Gillard has four courses of organic lamb planned, followed by a managlitsa pork dinner.
The San Francisco chef and slow foods activist will cook eight dishes for one night in Century City.