June 18, 2013 |
What is mint? Or maybe more accurately: What is “mint”? It's amazing that after more than 30 years of cooking and writing about food, I still get stumped by the simplest questions. Actually, maybe the most amazing thing isn't that I'm still getting stumped, but that I'm still surprised when I do. This last time happened over the weekend when I was at my local nursery (hey there, H&H !), picking up some plants. I stopped by the herb section, intending to buy my summer's globe basil.
June 1, 2013 |
Here are six restaurants that I think have exceptionally interesting wine programs. Spago: One of the few restaurants in the country that can boast a full complement of great Austrian wines, especially Rieslings and Grüner Veltliners from the Wachau. Master Sommelier Christopher Miller is approachable and particularly astute at matching wines with the dishes at Wolfgang Puck's flagship restaurant. His list is impressive and deep yet has plenty of cutting-edge wines too. 176 N. Cañon Drive, Beverly Hills, (310)
March 12, 2013 |
I'm not one to say I told you so. But just saying. The Better Business Bureau of the Southland, which oversaw the betterment of businesses throughout Southern California, was expelled Tuesday from the national organization. It can no longer use the BBB name and logo. "Over a period of more than two years, BBB of the Southland failed to resolve concerns about compliance with several standards required of BBBs, including standards relating to accreditation, reporting on businesses, and handling complaints," says Carrie A. Hurt, president and chief executive of the Council of Better Business Bureaus.
February 21, 2013 |
As soon as the last envelope is opened and the curtain falls on Sunday's Oscars, it's showtime for Wolfgang Puck. The celebrity chef behind the multi-course meal served to 1,600 at the Governors Ball immediately following the awards faces a pantry full of potential problems. Puck and his kitchen staff of 350 not only have to turn out thousands of appetizers, small dinner plates and desserts in a matter of minutes, but also must please picky Hollywood diners - from hard-core vegans (look for the kale salad with grilled artichokes)
December 22, 2012 |
The first responsibility of any great restaurant is to keep you in the bubble, the soft-serve cocoon of illusion where you forget the world exists for anything but your pleasure. And the newly redesigned Spago, from the moment you toss your keys to the valet to the moment you stagger back out again, gives good bubble. The thick prime rib steak sings with the flavors of blood, age and char; the tagliatelle with white truffles perfumes half the observable universe when its glass dome is whisked away.
December 22, 2012
Wolfgang Puck shoots for legacy status and scores. LOCATION 176 N. Cañon Drive, Beverly Hills, (310) 385-0880, http://www.wolfgangpuck.com/restaurants/fine-dining/3635 HOURS Lunch, noon to 2:15 p.m. Tuesdays to Thursdays and Saturdays, 11:30 a.m. to 2:15 p.m. Fridays. Dinner, 6-10 p.m. nightly. PRICES First courses, $12-$21; second courses, $14-$24 (more with truffles - a lot more); main courses, $34-$78. DETAILS Full bar. Credit cards accepted. Valet parking.