Blog Posts Tagged: raphael lunetta on Grub Street

Showing 1-11 of 11 posts

Posted 4/30/12 on Grub Street LA
Foodies With Benefits

23 L.A. and Bay Area Chefs Uniting in May For Foie Gras Tasting Menu Fight

On May 14, chefs like Michael Voltaggio, Ludo Lefebvre, and Doug Kean will each join with restaurants like Melisse and Animal to whip up competing foie gras dishes.

Filed Under: brendan collins, david feau, doug kean, foie fight, foodies with benefits, hiro sone, josian citrin, lissa doumani, ludo lefebvre, melisse, michael cimarusti, michael voltaggio, octavio becerra, patina, raphael lunetta, tony esnault

Posted 4/4/12 on Grub Street LA
Burger Time

L.A. Will Taste Josiah Citrin's Sure Thing Burger Too!

The chef is actively looking in the city for the second location of his island burger business.

Filed Under: burger time, josiah citrin, lemon moon, melisse, raphael lunetta, scott picard, sure thing burger

Posted 2/14/12 on Grub Street LA
Foodies With Benefits

Funke, Nathan, Citrin, and Lunetta Unite for Disabled Sports Eastern Sierra Benefit Dinner

The chefs' will make eight-courses and pass apps with a whopping $750 price.

Filed Under: evan funke, foodies with benefits, josiah citrin, raphael lunetta, zoe nathan

Posted 1/19/12 on Grub Street LA
Fever for Lefebvre

What to Eat at LudoBites 8.0, Now Open at Lemon Moon

Adhering closer to his French foundation, the chef must be saving some energy for a stand against the upcoming foie gras ban.

Filed Under: feveor for lefebvre, french, josiah citrin, lemon moon, look who's popping up, ludo lefebvre, raphael lunetta

Posted 1/5/12 on Grub Street LA
Fever for Lefebvre

LudoBites 8.0 Taking Over Lemon Moon

The chef's rabid following will trek to West L.A. for a 25-day reign of the ever popular pop-up.

Filed Under: fever for lefebvre, josiah citrin, lemon moon, look who's popping up, ludo lefebvre, ludobites, raphael lunetta, west l.a.

Posted 11/23/11 on Grub Street LA
L.A. Diet

Wilshire Chef Nyesha Arrington Eats Lou Malnati's Pizza and Drinks With Andy Dick

"What's awesome is that two out of six are chefs, but we're taking these ordinary ingredients and plating them. And then we all sat around and watched Top Chef, and they all laughed at me."