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NATIONAL
February 15, 2014 | By John M. Glionna
SALT LAKE CITY - The art of bartending, Matthew Pfohl says, is all about the performance, the subtle dance of bottle and glass. Over his career this virtuoso of the high-end pour has dazzled customers, effortlessly grabbing a top-shelf gin, say Bombay Sapphire, and making a delicate decant to create another liquid masterpiece. But in Utah, his act takes place backstage. He mixes drinks out of view in the kitchen, one result of strict regulations governing alcohol and backed by the politically powerful Mormon Church.
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FOOD
February 14, 2014 | By Jonathan Gold
Have you ever tried the beets and berries at Rustic Canyon? Because the dish is kind of mind-blowing when you think about it, a mess of roasted beets and purple quinoa in a rustic pottery bowl. There are herbs scattered over the top, and a few crisply roasted pistachios, and a few chunks of buttery, ripe Reed avocado, along with a seedy smear of slightly unripe mashed berries that seems to be there more for its fragrance and acidity than for any particular flavor. There may be a hint of dairy, and I seem to remember a version of this dish with creamed horseradish, but it could probably pass as one of those vegan feel-good bowls at a place like Real Food Daily or Café Gratitude - at least until you realize that you have powered your way to the bottom without half realizing it, and that the berries are doing unspeakably wonderful things to the avocado and that this may be the first bowl of quinoa you have eaten with pleasure since the last time you went to Peru.
TRAVEL
February 14, 2014 | By Susan Spano
Really, River's End is a bit of heaven, where the beautiful Russian River meets the sea and the Sonoma coast in big rocks and crashing waves. A gourmet restaurant with drop-dead views is perched above the placid estuary of the river, separated by a sandy bar from the wild ocean beyond. After dinner, I had to walk only a few steps downhill to a knotty-wood cabin with a soft bed and a picture window instead of a TV. I stayed just one night, which cost me about $250 for dinner ($85) and the cabin ($162)
BUSINESS
February 13, 2014 | By Roger Vincent
One of the tallest office buildings in downtown Los Angeles has been acquired by a major Hollywood real estate investor, CIM Group, in an unusual portfolio sale that included a regional shopping center in Montclair, a high-rise in Anaheim and a hotel in Bakersfield. The crown jewel of the seven properties acquired by CIM Group is Two California Plaza, a prestigious but troubled skyscraper on Bunker Hill where gleaming office towers erected during the last building boom decades ago are having a tough time attracting tenants.
CALIFORNIA | LOCAL
February 13, 2014 | KTLA News
A 55-year-old man was arrested on suspicion of murder Wednesday after allegedly shooting his girlfriend to death in front of the Domino's Pizza restaurant she managed in San Bernardino. The shooting was reported just after 11:30 a.m. Wednesday at a Domino's in the 1600 block of E. Highland Avenue. Witnesses said shots were fired at 39-year-old Nelly Chi Kantun inside and outside the restaurant, according to a news release from the San Bernardino Police Department. The Highland woman was taken to Saint Bernardine's Medical Center where she later died of her wounds, the release stated.
BUSINESS
February 9, 2014 | By Stuart Pfeifer
People like rich, tasty food - and sweet, smooth desserts. That's a recipe the Cheesecake Factory Inc. has been following for more than three decades. The company's roots can be traced to the home kitchen of Evelyn Overton, who ran a small baked goods business from the family home in Detroit in the 1940s. She and her husband, Oscar, later moved to California to launch a bakery. In 1978, their son, David, opened the first Cheesecake Factory restaurant in Beverly Hills. "I didn't know what I was doing," David Overton told The Times in a 2011 interview.
ENTERTAINMENT
February 9, 2014 | By Christopher Hawthorne
The leaders of Eli Broad's planned Grand Avenue museum of contemporary art, to be called simply the Broad, will make news in three separate ways on Monday. They will unveil designs for a new plaza adjacent to the museum by architects Diller, Scofidio + Renfro and landscape architect Walter Hood. They will name Bill Chait, who runs Bestia in the arts district, to oversee a new restaurant on the plaza with Timothy Hollingsworth, former chef de cuisine at French Laundry in the Napa Valley.
TRAVEL
February 8, 2014
Nopi in London is a wonderful restaurant run by two guys from Jerusalem, one Israeli and one Palestinian. It serves Middle Eastern food prepared with surprising spices and herbs. Nopi, 21-22 Warwick St.; 011-44-20-7494-9584, http://www.nopi-restaurant.com . Reservations recommended. Patricia L. Moore Los Angeles
FOOD
February 7, 2014 | By Jenn Harris
Valentine's Day is one of the busiest times of the year for a restaurant. If all goes well, it can be an unforgettable meal a couple will remember for the rest of their lives. But with all that pressure to be perfect, things can go horribly wrong. There are countless rings to hide, requests for "the most romantic table" and fires to put out when couples decide to break up in the middle of the dining room. Oh those fires. Josie LeBalch, chef at Josie Restaurant and Next Door by Josie has seen her fair share of Valentine's Day proposals.
FOOD
February 6, 2014 | By S. Irene Virbila
This is the season for wild birds and boar, for elk and all manner of game. Some is flown in from Scotland or Texas or New Zealand. And not every chef or restaurant indulges, so when they do, be ready to take advantage. It's easy to see chefs' fascination with exotic birds and animals. Game's flavor is deep and true. It also takes real skill to cook without drying it out and a keen sense of what flavors to pair with it. And since the supply is sporadic and as certain game comes in out of season, chefs have to be flexible.
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