November 28, 2013 |
Christina Rivera hates to see food go to waste, so she is cracking down at her Silver Lake restaurant. Rivera began weighing the trash generated by Gobi Mongolian BBQ House with an eye toward shrinking the pile of scraps, peels and other organic material. She put up signs noting that some 40% of the nation's food supply is thrown out each year. Then she did something that put some patrons into a rage: On busy all-you-can-eat nights, the restaurant now charges an extra fee for any plate with leftover food.
CALIFORNIA | LOCAL
November 25, 2013 |
Jean Banchet, a prodigiously talented chef and gregarious personality who almost single-handedly raised Chicago's dining reputation from a steak-and-potatoes town to a serious restaurant city, has died. He was 72. Banchet, Chicago's first celebrity chef, died Sunday at his home in Jupiter, Fla., three weeks after being diagnosed with pancreatic cancer, said his wife, Doris. In 1973, Chicago's culinary reputation began and ended with steak. Then came Banchet, who had been brought to the area by famed restaurateur Arnie Morton to head the kitchen at the Playboy Club in Lake Geneva, Wis. When Banchet was ready to strike out on his own, he selected a property in Wheeling, Ill. - the closest place to Chicago that he could afford, nearly 30 miles away.
November 24, 2013 |
The gig: Greg Dollarhyde, 61, runs Veggie Grill, where the CEO title, he says, stands for "chief energizing officer. " The Santa Monica fast-casual restaurant chain, which serves all plant-based food, was launched in 2006. The number of units doubled this year to 26 stores, and revenue is growing more than 50% a year. In more than four decades in the restaurant industry, Dollarhyde has served as the executive chairman or chief executive of eight businesses, including Baja Fresh Mexican Grill and Zoes Kitchen, and the chief financial officer for two public companies.
November 23, 2013 |
It's the holidays. The relatives are here, and you're tired of cooking and cleaning and then doing it all over again the next day. You need to get them out of the house - for brunch. Please, not a buffet. No mob scenes. You need a restaurant with a chef who has really thought about the meal that bridges breakfast and lunch. How about salmon slow-smoked over foraged "rabbit tobacco" or a sumptuous octopus hash with smashed fingerling potatoes? Maybe a classic omelet or shirred eggs? To start the meal, of course, you'll have a strong cup of coffee from a micro-roaster or perhaps a mimosa stained fuchsia with prickly pear fruit.
November 18, 2013 |
You have no more excuses for eating junk food while traveling. At the nation's busiest airports, 76% of restaurants offer at least one healthy entree, according to a survey by a panel of doctors. That's a big improvement from 2001, when only 57% of airports offered at least one healthy dish. In a ranking of 18 airports by the nonprofit Physicians Committee for Responsible Medicine, Denver International Airport came out on top, with 86% of its restaurants offering healthy dishes such as wraps, barley burgers, vegetable soup, Roma tomato paninis and spinach salads.
CALIFORNIA | LOCAL
November 9, 2013 |
With a martini in hand, John Cashen was deep in a discussion of military electronics, when a 747 jetliner seemed to float past in slow motion onto LAX's south runway complex. Cashen, who pioneered the radar-evading design of the B-2 Stealth bomber, stopped to watch the plane - just a few hundred yards away - thunder past his table at the Proud Bird, the aerospace industry's favorite watering hole for more than a half-century. "There's no place else like this in the world," said Cashen, 76, who retired from Northrop Grumman in 1993 but still consults for the firm.