The Fifteen Most Gloriously Dramatic Fights Between Restaurant Owners and Food Critics
See the threats, exposed identities, accusations, and ejections fly.
Walter Manzke introduces a selection of tartines inspired by Parisian cafes.
A one-night-only affair sees the return of 2010's biggest rotating pop-up.
The restaurant has come to the end of its lease after 20 years f service in Studio City.
The chef is biding his time before opening Republique by working with Nancy Silverton and the chef at Short Order.
The chefs will duke it out over four savory courses and two desserts using U.S. lamb and sheep's milk.
Tell us which is more kick-ass: the swine, the vine, or the brine, for your chance to win.
Chefs like Walter Manzke and David Feau will each contribute a different flavor to a nine-course menu at Joachim Splichal's surviving fine-dining restaurant.
The centerpiece of dinner will be Ricardo Zarate and Choi's short ribs with pineapple aji amarillo.
Roy Choi, Nancy Silverton, Walter Manzke, and David Lefebvre are coming back to cook for the pop-ups's one-year anniversary.
The bistronomics concept will be paired alongside a bakery from Margarita Manzke.
The chef, already having a killer 2011, beats out former grilled cheese champ Eric Greenspan, among other professional peers.
The founders of Pebble Beach Food & Wine are bringing a similar set-up of chefs to L.A., leading some to wonder about Wolfgang Puck's involvement.
The beloved former Church & State chef is cooking a four-course beefsteak dinner for Blackboard Eats subscribers.
Could Manzke's fried chicken become a contender for L.A.'s top bird?
A selection of Gallic staples includes an omelet with merguez and charcuterie from owner Herve Commereuc.