More From the Los Angeles Times
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Sept. 20, 2024
Most Read in Food
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Sept. 20, 2024
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Sept. 20, 2024
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Sept. 20, 2024
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Today, even at great restaurants, you’re likely to encounter ingredients that not so long ago might not have been served even for staff lunch. Pork belly and sardines, kale and Brussels sprouts, wines made in garages -- this is the new face of fine dining.