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A collection of news and information related to Church & State published by this site and its partners.

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    Jan 15, 2013 |Story| Los Angeles Times

  1. New chefs at Church & State, WP24, Scarpetta and more

    Former <span class="runtimeTopic">Patina</span> executive chef Tony Esnault has taken the reins of the kitchen at the downtown restaurant Church &amp; State. Owner Yassmin Sarmadi tapped Esnault to work at Spring, a new French restaurant slated to open on the ground floor of the Douglas Building on Spring Street in late 2013, but Esnault ended up stepping into former Church &amp; State chef Jeremy Berlin's spot. Esnault will still be the chef at Spring when it opens. Esnault's menu additions at Church &amp; State include a chicory and citrus salad, coq au vin and nettle soup. <em>1850 Industrial St., Los Angeles, (213) 405-1434, <a href="http://www.churchandstatebistro.com">http://www.churchandstatebistro.com</a>.&nbsp;</em>
    Former Patina executive chef Tony Esnault has taken the reins of the kitchen at the downtown restaurant Church & State. Owner Yassmin Sarmadi tapped Esnault to work at Spring, a new French restaurant slated to open on the ground floor of the Douglas...

    Tags: Chocolate Cake, Salads, Dining and Drinking, Restaurants, Foods and Beverages

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