May 1, 1993
I understand that Eric Davis and Darryl Strawberry have often dreamed of playing together on a championship team. The altruistic Dodger management should grant them their wish by sending them on a bus up Interstate 5 to their single-A team in Bakersfield. If they can't hit there, they can blame their failing on the blazing hot weather and the town's scarcity of fine French cuisine. JOHN RHYNE Fresno
April 28, 2013
Nobu Hotel, 3570 Las Vegas Blvd. S., Las Vegas; (702) 785-6677, http://www.nobucaesarspalace.com . Doubles $169 to $459 a night. Adjacent to the hotel is the dramatic 12,775-square-foot Nobu restaurant, whose Latin-infused Japanese cuisine (entrees $14 to $95) informs the hotel's in-room dining menu; hotel guests get preferential reservations. At Qua, the Caesars Palace spa, therapeutic treatments are $50 to $1,200.
November 6, 2012 |
Stake out a cool view of the Gulf of California from the renovated pool at Mexico 's Las Ventanas al Paraiso , an upscale Baja resort that is celebrating its 15th year with a multimillion-dollar upgrade. The hotel, between San Jose del Cabo and Cabo San Lucas , has updated its pool, redesigned the spa adding an indoor/outdoor setting and opened La Marisqueria raw bar and demo kitchen. There are new beach cabanas with private plunge pools and Jacuzzis. The resort also is offering a new menu, which managing director Martein van Wagenberg calls "locally sourced, nationally inspired.
March 6, 2013 |
New head chef at Patina: Joachim Splichal, founder of Patina Restaurant Group, names Charles Olalia executive chef of Patina, his landmark restaurant at the Walt Disney Concert Hall downtown. Olalia, 29, was formerly chef de cuisine and started at the restaurant in 2010 after working as a private chef with Oracle and in the kitchens at the French Laundry in Napa Valley and Guy Savoy in Las Vegas. 141 S. Grand Ave., Los Angeles, (213) 972-3331, www.patinarestaurant.com . New in Silver Lake: Hyperion Public has opened in Silver Lake, serving "contemporary American cuisine with light organic options, paired with craft and local tap beers, wine and cocktails.
July 10, 1988
We, as management of St. James's Club, feel compelled to respond to the tone and manner of some of the remarks made by Jonathan Gold ("Club Fed--For Members Only," June 19). Gold made obvious attempts to ridicule the appearance and dress of some of our members and guests. Surely this type of journalism is better suited to the National Enquirer than to The Times. Our Steamed Sea Bass dish, which Gold found so offensive and which he calls an "epitome of misguided British Nouvelle cuisine," is, in fact, not British at all, but was created at the three-star restaurant Lucas Carton in Paris.
June 13, 1999
My wife and I, having read your article about the language school Ecole des Trois Ponts in Roanne, France ("Off to Learn the Lingo," Jan. 11, 1998), decided to try it out. We went in May 1998 and were so delighted that we returned in October and then again in May. Our French has improved enormously, and more important, we have made many new friends. The friendly staff, excellent cuisine and peaceful ambience of this country chateau make for a wonderful, relaxing vacation. Many thanks for your article.
March 15, 1987
Regarding the ongoing series, Body Worry, I hereby offer myself as a subject for a Chunk Factor Study whereby I will be sent to luxuriate (and exercise) on a tropical isle, travel to exotic locales to report on fine cuisine, have my measurements taken, and maybe even learn to ride a bike. I have all my hair, have only lifted heavy boxes of textbooks in a school library, and am sincere about stopping the spread of fat below the Equator. The way Mr. Remar Sutton is braving the battle appeals to me. LOIS COHN Long Beach