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Restaurants Southern California

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BUSINESS
August 27, 1992 | Chris Woodyard, Times staff writer
Touching Gesture: A small thing can sometimes make all the difference. The 70 El Torito restaurants in Southern California have started offering Braille menus to blind patrons. The idea resulted from a brainstorming session on how the chain, based in Irvine, can better accommodate the handicapped. The response from blind guests, restaurant executives say, has already been overwhelming. "Tonight I had one the best experiences of my life at your restaurant," one diner wrote.
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FOOD
June 3, 2009 | C. Thi Nguyen
Ricardo Zarate remembers reading a 2004 article in the Economist magazine predicting that Peruvian cuisine was the Next Big Thing. A Peruvian who had studied at a culinary college in Peru, then at Westminster Culinary College in England, he was cooking in a Japanese restaurant in London. The moment he read the article, he knew it was right: Peruvian was the next big thing, and he wanted, desperately, to cook Peruvian in his own restaurant. He started dreaming and moved to L.A. in 2007.
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BUSINESS
January 11, 1994 | GREG JOHNSON, TIMES STAFF WRITER
Hoping to cash in on growing consumer demand for healthier restaurant food, Carl Karcher Enterprises said Monday it plans to open as many as 300 Boston Chicken Inc. restaurants in Southern California and Sacramento. The move, under which Anaheim-based Karcher Enterprises is buying Boston Chicken franchise rights for an undisclosed amount, is designed to augment flagging profits at the parent company of the Carl's Jr.
MAGAZINE
June 17, 2007
To view the complete Dining Out list, go to latimes.com/restaurantguide -- Prices are for dinner entrees unless otherwise noted. -- Beverly Hills ARNIE MORTON'S: THE STEAKHOUSE: Super-aged beef at this Chicago-based chain. Specialties: colossal shrimp cocktail, porterhouse, New York strip, filet Diane, double-rib lamb chops, cheesecake. 435 S. La Cienega Blvd., (310) 246-1501. $36 to $48. THE BELVEDERE: Modern American cuisine.
BUSINESS
December 16, 1997 | GEORGE WHITE, TIMES STAFF WRITER
There's no stopping the start-up of theme restaurants in Southern California. Enticed by the large number of tourists who visit the region each year and the success of other theme restaurants, investors and established companies alike continue to try their luck with eateries that mix food and entertainment. One of the latest outfits to enter the business is Cartoonsville, a child-oriented restaurant that recently opened in Brentwood.
BUSINESS
June 16, 1992 | DON LEE, TIMES STAFF WRITER
The Cheesecake Factory, a Calabasas-based restaurant chain and bakery known for its stylish and high volume restaurants, plans a $35-million stock offering to raise cash for the company to expand. But the initial public stock offering by the 20-year-old company will enrich its owners nearly as much as it will provide the company capital for expansion. Almost half of the net proceeds from the stock offering are set to go to current owners--including $13.
ENTERTAINMENT
October 18, 1992 | LAURIE OCHOA, Laurie Ochoa is a Times staff writer.
Asking a fellow chef "how's business" these days is like asking a woman of a certain age how old she is. --Campanile chef and co-owner Mark Peel * You know you're in a recession when hip-restaurant hostesses are nice to you when you call for a reservation. Even if the restaurant is booked, you'll often get friendly encouragement: "We've got lots of openings tomorrow night."
NEWS
January 11, 1994 | GREG JOHNSON, TIMES STAFF WRITER
Hoping to cash in on growing consumer demand for healthier restaurant food, Carl Karcher Enterprises said Monday it plans to open as many as 300 Boston Chicken Inc. outlets in Southern California and Sacramento. The move is designed to augment flagging profits at Anaheim-based Karcher Enterprises by giving the parent company of the Carl's Jr. hamburger chain a strong presence in the fast-growing broiled chicken segment of the market.
MAGAZINE
May 5, 1991 | RUTH REICHL, Ruth Reichl is The Times' food editor and restaurant critic.
This is not a list of the great restaurants of Southern California. Because, if the truth be told, we don't have very many of them. A restaurant, after all, is more than just somewhere to eat. A restaurant is a place where people go to prove their good taste, be pampered, be impressive, be impressed. A great restaurant requires great service--and you won't find a lot of that in this part of the world. What you will find here, in abundance, is the best food in America.
ENTERTAINMENT
October 18, 1992 | RUTH REICHL, Ruth Reichl is The Times' food editor and restaurant critic.
Eating is the most private pleasure. What takes place inside your mouth is an entirely personal matter. While most sensual indulgence requires the presence of other people, at least in the imagination, eating can always be enjoyed in solitary splendor. This made food the perfect recreation for the Reagan years. For much of human history, great cooking has been appreciated as an art form, but this was different.
MAGAZINE
June 18, 2006
Prices are for dinner entrees unless otherwise noted. * Beverly Hills ARNIE MORTON'S THE STEAKHOUSE: Super-aged beef and huge portions at this high-end Chicago-based chain. Specialties: colossal shrimp cocktail, porterhouse, New York strip, filet Diane, double-rib lamb chops, baked potato, cheesecake. Le Meridien Hotel, 435 S. La Cienega Blvd. (310) 246-1501. $24 to $38. THE BELVEDERE: Modern American cuisine served in an elegant, though stuffy, hotel setting.
MAGAZINE
June 18, 2006 | S. Irene Virbila, S. Irene Virbila is The Times' restaurant critic. She has been recognized by the Assn. of Food Journalists and the James Beard Foundation for best restaurant criticism.
SOUP SPOON Italian wedding soup Young Hollywood heads to the old Rat Pack hangout Dominick's for comforting dishes such as Italian wedding soup, a rich poultry broth with swatches of emerald greens and shreds of egg bobbing with perfect little meatballs from chef Brandon Boudet. The setting, complete with cozy bar, walls covered in vintage black-and-white photos and a seductive walled patio with an outdoor fireplace, feels like Greenwich Village in the 1950s. Dominick's, 8715 Beverly Blvd.
BUSINESS
February 5, 2001 | Stephen Gregory
With the economic boom of the late 1990s, California's restaurant industry flourished as Golden Staters left their kitchens more often to enjoy the good life dining out. But what's in store for the industry now as the economy slows to a halt and eating out becomes less appealing to belt-tightening consumers? Add to that skyrocketing overhead due to the energy crunch and increased competition, and restaurateurs these days have much more on their minds than which lettuce to use in their salads.
MAGAZINE
June 6, 1999 | S. IRENE VIRBILA
You've heard of the notion that you have to kiss a lot of frogs before finding your prince? Well, when you dine out for a living as I do, you come across plenty of not-ready-for-prime-time restaurants before hitting upon the ones that turn the experience into something truly exceptional.
ENTERTAINMENT
December 17, 1998 | CHARLES PERRY, TIMES STAFF WRITER
The one cuisine we all get to bad-mouth is British. Everybody knows it's heavy, starchy and bland. Everybody knows British cooks are always cutting corners and doing things on the cheap, and the way they cook vegetables is something cruel. London happens to enjoy a vigorous fine dining scene these days, but traditional British food is certainly vulnerable to bad-mouthing. In fact, Britons often disparage it themselves, in keeping with a national strain of jovial self-deprecation.
BUSINESS
December 16, 1997 | GEORGE WHITE, TIMES STAFF WRITER
There's no stopping the start-up of theme restaurants in Southern California. Enticed by the large number of tourists who visit the region each year and the success of other theme restaurants, investors and established companies alike continue to try their luck with eateries that mix food and entertainment. One of the latest outfits to enter the business is Cartoonsville, a child-oriented restaurant that recently opened in Brentwood.
BUSINESS
February 5, 2001 | Stephen Gregory
With the economic boom of the late 1990s, California's restaurant industry flourished as Golden Staters left their kitchens more often to enjoy the good life dining out. But what's in store for the industry now as the economy slows to a halt and eating out becomes less appealing to belt-tightening consumers? Add to that skyrocketing overhead due to the energy crunch and increased competition, and restaurateurs these days have much more on their minds than which lettuce to use in their salads.
BUSINESS
October 24, 1997 | GEORGE WHITE, TIMES STAFF WRITER
Larry Mindel knew that hard work, passion and patience would be the keys to success when he opened his first full-service Il Fornaio restaurant 10 years ago. But he knew he would also need something more--some quality that would set him apart from the competition. "I didn't sit down and develop a formula," he said. "I had been in the restaurant business for many years, and I knew the requirements--although I was short on the patience at the beginning."
BUSINESS
March 7, 1997 | JAMES F. PELTZ, TIMES STAFF WRITER
Koo Koo Roo Inc. wants to beef up its eclectic mix of chicken restaurants, coffee bars and ceramics studios. The small but rapidly growing chain said Thursday that it agreed to pay $11.5 million for 14 outlets owned by Hamburger Hamlet Restaurants Inc., which is in bankruptcy reorganization.
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