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Josiah Citrin

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FOOD
January 12, 2000
In this week's Sunday Magazine, a powerful chili. And a review of a French restaurant opened by chef Josiah Citrin, formerly of Jackson's and JiRaffe.
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ENTERTAINMENT
July 27, 2009 | S. IRENE VIRBILA, RESTAURANT CRITIC
As I approach the entrance to the new Santa Monica restaurant Cache, I catch a glimpse of a tousle-haired man in a white apron disappearing around a corner. Yes, indeed, Mr. Citrin is in the house and running around like crazy, looking excited and pleased that this new casual-French California restaurant is finally open -- and filled with people. It's a beautiful night, and guests are sprawled on sofas in the outdoor lounge area and trooping in for reservations in the dining room.
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ENTERTAINMENT
July 27, 2009 | S. IRENE VIRBILA, RESTAURANT CRITIC
As I approach the entrance to the new Santa Monica restaurant Cache, I catch a glimpse of a tousle-haired man in a white apron disappearing around a corner. Yes, indeed, Mr. Citrin is in the house and running around like crazy, looking excited and pleased that this new casual-French California restaurant is finally open -- and filled with people. It's a beautiful night, and guests are sprawled on sofas in the outdoor lounge area and trooping in for reservations in the dining room.
FOOD
August 11, 2004 | Russ Parsons, Times Staff Writer
It comes to the table with its own parade, borne on a wooden cart accompanied by two waiters and trailed by the chef, who looks on proudly. Nestled on a porcelain platter, the bird is golden brown and glistening, surrounded by perfect tiny vegetables shining in a buttery glaze. You can see the rest of the dining room patrons spinning in their seats to get a better look. They speculate in a low murmur: What can it be? A partridge? A wild grouse?
FOOD
August 11, 2004 | Russ Parsons, Times Staff Writer
It comes to the table with its own parade, borne on a wooden cart accompanied by two waiters and trailed by the chef, who looks on proudly. Nestled on a porcelain platter, the bird is golden brown and glistening, surrounded by perfect tiny vegetables shining in a buttery glaze. You can see the rest of the dining room patrons spinning in their seats to get a better look. They speculate in a low murmur: What can it be? A partridge? A wild grouse?
FOOD
November 23, 2005
Online: See a companion video to today's carving story by Russ Parsons featuring Melisse chef Josiah Citrin, right, who demonstrates how to carve a turkey. Also, last week's Part I of the Essential Thanksgiving is still available online, with a new brine-free method for roasting turkey and master recipes for stuffing, gravy, mashed and sweet potatoes, cranberry relish, and apple and pumpkin pie, along with how to personalize each dish.
FOOD
May 19, 2011 | By Amy Scattergood, Special to the Los Angeles Times
One of the most appealing things about open kitchens — and the trend of letting the rest of us see into the inner machinery, the smoke and clash and vaguely militaristic operation of a restaurant — is the occasional flare and whoosh of fire. We are, most of us, secret pyromaniacs. Watching a chef flambé something (a crepe, steak Diane, an apron) maintains the willing suspension of disbelief that professional cooking is, after all, a beautiful and possibly dangerous high-wire circus act and not just dinner.
ENTERTAINMENT
October 24, 1993 | LAURIE OCHOA
When rumors first surfaced about a rustic lodge-style restaurant on the outskirts of Beverly Hills, we were suspicious. It's true that Hollywood types like to roam around in jeans and Range Rovers, but their eating habitats, especially close to home, are most often white-walled sorts of places, the better to show off big art and big-name stars.
NEWS
August 11, 2012
Nyesha Arrington, a fan favorite from the 2011 season of Bravo's "Top Chef," is the executive chef at Wilshire in Santa Monica , a position she won on Food Network 's "Chef Hunter" competition. In 2012, Zagat.com named Arrington one of the "30 Under 30 - L.A.'s Hottest Up-And-Comers. " A Southern California native, Arrington graduated from the Art Institute of Los Angeles cooking school and worked her way up the line under Josiah Citrin at Lemon Moon and Melisse. She's also worked for legendary French chef Joel Robuchon at his Las Vegas restaurants.
FOOD
May 8, 2002 | Angela Pettera
TODAY Regency Wine Dinner: Pastis hosts this winemaker dinner featuring wines from Provence. The five-course meal includes saffron and zucchini soup, stuffed vegetables, lamb loin and a mesclun and cheese salad. From 6 to 10 p.m. Pastis, 8114 Beverly Blvd., L.A. (323) 655-8822. $45. Also Thursday night. SATURDAY Food Drive: For its annual food drive, the National Assn.
FOOD
January 12, 2000
In this week's Sunday Magazine, a powerful chili. And a review of a French restaurant opened by chef Josiah Citrin, formerly of Jackson's and JiRaffe.
NEWS
October 10, 2012 | By Betty Hallock
The inaugural Getting Our Just Desserts sweets extravaganza takes place next month at the International Culinary School at the Art Institute of California in Santa Monica. On Saturday, Nov. 17, celebrity pastry chefs, confectioners, bakers and sweets vendors (along with coffee and tea purveyors) will be serving dessert tastings, headlined by Spago Beverly Hills executive pastry chef Sherry Yard.  Among those who will be contributing to tasting stations, demonstrations and classes are Duff Goldman , owner of Charm City Cakes; Donald Wressell, pastry chef for Guittard Chocolate Co.; Alice Medrich, “the first lady of chocolate,” baker and cookbook author; Evan Kleiman, host of KCRW's "Good Food"; Carlos Enriquez, corporate executive pastry chef of Patina Restaurant Group; chef Jet Tila of the Charleston; Ricardo Zarate of Picca and Mo-Chica; Craig Poirier, pastry chef of MB Post; and chef Josiah Citrin of Mélisse.
NEWS
November 29, 2012 | By Betty Hallock
For two consecutive Sundays, Mo-Chica downtown hosts Ceviche Nights with guest chefs Josiah Citrin of Melisse on Dec. 9 and Bryant Ng of the Spice Table and Kris Yenbamroong of Night + Market on Dec. 16. Mo-Chica chef-owner Ricardo Zarate and his business partner Stephane Bombet have teamed with Joshua Lurie of Food GPS for the ceviche-boundary-pushing dinner series, partly inspired by Zarate's planned seafood-focused cevicheria Paiche....
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