What To Eat At Petty Cash Taqueria, Open Tonight On Beverly
How does a gourmet taqueria fit into a town used to paying one to two dollars for their favorite food?
How does a gourmet taqueria fit into a town used to paying one to two dollars for their favorite food?
The gastro-pub sits a beautiful 1924 building, with the feel of a sophisticated Scotch bar.
Former Kip's chef Johnny Messina plans burgers, sandwiches, fondue, and a changing menu of pizzas.
Now there will be even less reason to trek to Vegas to stay with the company.
Kamil Majer's U.S. and Czech-inspired menus will remain the same.
Chef Jason Feehrer is focusing on seafood, sustainable comfort food, and a few Mexican adaptations.
Chef-owner Dean James Max is making modern coastal California with an abundance of local product.
This is for anyone interested in high-priced Chinese nightclub food who can't wait for Hakkasan to show up.
The NorCal-imported sustainable burger chain is debuting a new Taste Kitchen concept.
The KISS stars will wait on wounded warriors and veterans in Torrance.
The chef hints that he may bring in Pekin Duck, while also offering grass-fed burgers and freestyle remixes.
The new location has a slightly different menu, but still serves crispy pork and boat noodles.
Rather than alleviate demand, L.A.'s favorite ramen restaurant imports a controversial style of Japanese noodles.
Michael Cimarusti's contemporary clam shack will have 140 seats in West Hollywood.
A 20-course omakase is being prepared by Osamu Fujita, who will source seafood with the master himself.