September 5, 2002 |
Goodbye to Harry's: Harry's Bar & American Grill, the Century City restaurant based on the famous Harry's Bar in Florence, Italy, shut its doors Aug. 12. The message on the restaurant's answering machine now says, "We're sorry to say that after 30 years at the ABC Entertainment Center, Harry's Bar has now closed." Reason: The ABC Entertainment Center is scheduled to close later this year to make way for an office complex. Harry's was best known for its annual Ernest Hemingway parody contest.
September 5, 2012 |
Scientist Mark Bernstein , the creator of the fantastically useful software program Tinderbox , alerted me to the fact that the public lecture series Science and Cooking , “a collaboration between eminent Harvard researchers and world-class chefs," resumes at Harvard this month. Returning lecturers include Ferran Adriá ( El Bulli Foundation ), David Chang ( Momofuku ), José Andrés ( Minibar and Jaleo in Washington ), and Wylie Dufresne ( WD-50 )
February 4, 2013 |
The new A.O.C. , located in the space that was until recently Il Covo on West 3rd Street, opens on Wednesday. Suzanne Goin and business partner Caroline Styne, owners of Lucques, Tavern and the Larder at Maple Drive, decided last year to move the decade-old A.O.C. to a new spot to give the small-plates restaurant a refresher. (The A.O.C. cookbooks, with recipes by Goin and pairing suggestions from Styne, is coming out this fall.) At the new A.O.C. are Goin's usual seasonal small plates: cheese and charcuterie, salads, vegetables and dishes from the wood burning oven.
September 29, 2012 |
If the heart of a bakery is its oven, then Proof Bakery's is ginormous. Really. It's a gas-powered Dalton with double doors and revolving shelves that can fit 18 sheet trays - or 72 pies - at a time. The oven, about the size of a 10-foot U-Haul truck, is 50 years old, inherited with the space, and its quirks provide the cult Atwater bakery its pulse. "When someone first showed me how to light it, you had to fill a basin with gas, light a newspaper and throw it in," says owner Na Young Ma. "It was like 'Backdraft.' "But I have learned to love it. " (She also has since installed a modern igniter.)
January 15, 2013 |
Former Patina executive chef Tony Esnault has taken the reins of the kitchen at the downtown restaurant Church & State. Owner Yassmin Sarmadi tapped Esnault to work at Spring, a new French restaurant slated to open on the ground floor of the Douglas Building on Spring Street in late 2013, but Esnault ended up stepping into former Church & State chef Jeremy Berlin's spot. Esnault will still be the chef at Spring when it opens. Esnault's menu additions at Church & State include a chicory and citrus salad, coq au vin and nettle soup.
August 2, 2006 |
THERE'S dessert, and then there's dessert.... And then there's more dessert. Not satisfied to send out just one showstopper at the end of a meal, L.A. pastry chefs are parading course after course of dessert. And we're not talking about just a few extra mignardises. They've solved the pressing after-dinner conundrum in which you have to make a heartbreaking decision on just one dessert when there are so many tantalizing choices.
August 18, 2012
Everything Nancy Silverton touches seems to turn to gold. After working for years as pastry chef for Wolfgang Puck's Spago, she and then-husband Mark Peel opened Campanile in 1989, and it quickly became one of Southern California's most important restaurants. Pursuing her passion for bread, she started La Brea Bakery the same year, and it quickly became the benchmark for fine sourdough before she sold it in 2001. In 2006, she joined partners Mario Batali and Joseph Bastianich in opening the Mozza Restaurant Group , owner of the overwhelmingly popular Osteria Mozza, Pizzeria Mozza and Mozza2Go.
August 24, 2012 |
L.A. Epicurean Festival: The L.A. Epicurean Festival takes place on Sunday at cathedral-turned-event-space Vibiana in downtown Los Angeles. The full-day event will feature demonstrations from chefs, sommeliers and mixologists, a cooking contest judged by chefs Michel Richard, Josie LeBalch and Bradley Ogden, wine czar Jean-Charles Boisset, Tasting Panel editor Meridith May and master sommelier Will Burtner, and a sugar sculpture created by pastry...
August 16, 2012 |
Baking is the most punctilious of the culinary arts and Thomas Keller is among the most punctilious of the culinary artists. Put the two together and you might wind up with a cookbook that would make strong cooks quake in fear. Happily, that's not the case with the “Bouchon Bakery” cookbook that's now available for pre-order with a fall publication date. Written by the French Laundry boss and his pastry chef Sebastien Rouxel with help from baker Matthew McDonald (his bread section is definitive)