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    Aug 7, 2012 |Story| Los Angeles Times

  1. Michael Voltaggio: L.A.'s "it" chef talks cuisine and culture

    Los Angeles is a mix of culture and trends, but it is culture that truly inspires the food scene here. We find it at the taquerias, the ramen shops, the place with those delicious soup dumplings. We find it in the strip mall Thai restaurants that we stumble into late at night and yet crave again at lunch time, or the joints serving sushi, falafels, ceviche, and chicken and waffles. What these restaurants all have in common is good food, thoughtfully prepared in a comfortable environment.
    Los Angeles is a mix of culture and trends, but it is culture that truly inspires the food scene here. We find it at the taquerias, the ramen shops, the place with those delicious soup dumplings. We find it in the strip mall Thai restaurants that we...

    Tags: Dining and Drinking, Periodicals, Greenbrier, Newspaper and Magazine, Michelin Group

    2. Jun 9, 2012 |Story| Los Angeles Times

  2. Critic's Choice: Sandwiches that are a slice above

    Who wants to eat lunch inside on these perfect early summer days? A salad is too messy to eat from your lap unless you carry a cleaning kit with you. But a sandwich? That's why it was invented. You could pack your own peanut butter and jelly, but if you want a lesson in the art of sandwich making, try one at any of these three places. I could list a good many more worthy sandwiches &mdash; the tarragon chicken salad at Joan's on Third, the egg salad at Clementine, the duck confit <em>b&aacute;hn </em><em>mi</em> at Josie Next Door and the simple, perfect <em>jambon beurre </em>at Cookshop in Echo Park. But let's start with these three.
    Los Angeles Times Restaurant Critic
    Who wants to eat lunch inside on these perfect early summer days? A salad is too messy to eat from your lap unless you carry a cleaning kit with you. But a sandwich? That's why it was invented. You could pack your own peanut butter and jelly, but if you...

    Tags: Sandwiches, Pastrami Sandwich, Orlando Restaurants, Chicken, Lifestyle and Leisure

    3. Mar 10, 2011 |Story| Los Angeles Times

  3. The Review: The Royce

    Keep the fat lady waiting in the wings. It's not over yet. Fine dining, I mean, and the new Royce at the Langham Huntington is proof.
    Keep the fat lady waiting in the wings. It's not over yet. Fine dining, I mean, and the new Royce at the Langham Huntington is proof. The Pasadena hotel could have chosen to turn the Dining Room where Craig Strong (and briefly, Michael Voltaggio) once...

    Tags: Lentils, Guinea, Dining and Drinking, Wines, Pistachios

    4. May 16, 2012 |Story| HB Independent

  4. Greer's OC: Help others get strong

    One of our favorite events of the year, Share Our Strength's "Taste of the Nation: Laguna Beach" returns June 3 at the Montage Laguna Beach. Attend this incredible gourmet food and wine event featuring eight celebrity chefs, and you will be directly...

    Tags: Arts and Culture, Dining and Drinking, Salt, Gregg Allman, Lucques

    5. May 31, 2012 |Story| Coastline Pilot

  5. In The Arts

    The new Laguna Gallery of Contemporary Art will open its doors on Friday and host its First Thursdays Art Walk reception from 6 to 9 p.m. June 7.
    The new Laguna Gallery of Contemporary Art will open its doors on Friday and host its First Thursdays Art Walk reception from 6 to 9 p.m. June 7. "The gallery was created by two gallery owners / gallery directors to bring contemporary work of the highest...

    Tags: Arts and Culture, Artists, Dining and Drinking, Prince (music artist), Arts

    6. Jun 9, 2012 |Story| Los Angeles Times

  6. Gindo's hot sauce finds foodie fans in L.A.

    The cold fried chicken sandwich at Michael Voltaggio's ink.sack is one of the restaurant's bestsellers. The meat is cooked <em>sous-vide</em> with <em>piment d'espelette</em> and then breaded in corn flakes and fried. It's topped with crisp lettuce, pickles and tangy housemade ranch cheese and drizzled with a small-batch year-old hot sauce called Gindo's Spice of Life.
    Los Angeles Times
    The cold fried chicken sandwich at Michael Voltaggio's ink.sack is one of the restaurant's bestsellers. The meat is cooked sous-vide with piment d'espelette and then breaded in corn flakes and fried. It's topped with crisp lettuce, pickles and tangy...

    Tags: Sandwiches, Dining and Drinking, Hamburgers, Lifestyle and Leisure, Foods and Beverages

    7. Apr 27, 2012 |Story| Los Angeles Times

  7. The latest trend among chefs: Food tattoos

    Michael Voltaggio has no idea how many tattoos he has. The question makes him laugh. The wise-cracking 33-year-old chef is pretty well covered. The name of his restaurant, after all, is Ink. Before dinner service on a recent Friday, Voltaggio plays around with an insulated bucket of liquid nitrogen, dipping his hand in it and tossing the residue on the floor where it morphs, CGI-like, into little rolling marbles of chemistry before dissolving into wisps of smoke. He laughs like the 15-year-old kid he was when he got his first covert tattoo, a crude three-leaf clover on his ankle.
    Los Angeles Times
    Michael Voltaggio has no idea how many tattoos he has. The question makes him laugh. The wise-cracking 33-year-old chef is pretty well covered. The name of his restaurant, after all, is Ink. Before dinner service on a recent Friday, Voltaggio plays around...

    Tags: Dining and Drinking, Lifestyle and Leisure, Restaurants

    8. Apr 21, 2012 |Story| Los Angeles Times

  8. Food events at the L.A. Times Festival of Books

    There's going to be a whole lot of cooking going on at the 17th annual Los Angeles Times Festival of Books on the USC campus Saturday and Sunday. In fact, there's an entire stage devoted to it.
    There's going to be a whole lot of cooking going on at the 17th annual Los Angeles Times Festival of Books on the USC campus Saturday and Sunday. In fact, there's an entire stage devoted to it. Saturday will kick off with Ink's Michael Voltaggio at 10:30...

    Tags: Dining and Drinking, Recipes, Lifestyle and Leisure, Restaurants

    9. Mar 17, 2012 |Story| Los Angeles Times

  9. Critic's Notebook: Today's fad, tomorrow's leftovers

    &nbsp;
    Los Angeles Times Restaurant Critic
      Have you ever noticed that all of a sudden it seems that almost every restaurant you walk into is serving the same dish? Burrata salad, braised pork belly, pig's ears in some form, short ribs—and some version of Nancy Silverton's butterscotch...

    Tags: Dining and Drinking, Lazy Ox Canteen, The Tasting Kitchen, Salads, Lifestyle and Leisure

    10. Mar 17, 2012 |Story| Los Angeles Times

  10. Three dishes that are the coming thing

    Pot de crème: We've been through chocolate mousse, flourless chocolate cake, crème brûlée, croissant bread pudding, panna cotta and clafouti. It's worth noting that, with the exception of that old faithful, tiramisu, L.A.'s tastes tend to run to French-...

    Tags: Chocolate Cake

    11. Dec 8, 2011 |Story| Los Angeles Times

  11. The Review: Ink, as seen on TV

    The women &mdash; in twos and threes and sixes &mdash; are on a mission. Spot Michael Voltaggio, the famously tattooed winner of Season 6 of Bravo's "Top Chef." They linger at the door, waiting, hoping for a seat or a table.
    Los Angeles Times Restaurant Critic
    The women — in twos and threes and sixes — are on a mission. Spot Michael Voltaggio, the famously tattooed winner of Season 6 of Bravo's "Top Chef." They linger at the door, waiting, hoping for a seat or a table. Sigh of relief. There he is,...

    Tags: Dining and Drinking, Wines, Mushrooms, Foods and Beverages, Restaurants

    12. Oct 13, 2011 |Story| Los Angeles Times

  12. Critic's Choice: Tapas in L.A.

    The Spanish are on to a good thing with tapas, those lusty little bites that bars in Spain put out in the early evening. Ever wondered how the Spanish can eat dinner at 11 or later? Because they stave off hunger pangs and socialize earlier in the evening at tapa bars, ordering wines by the glass and nibbling on anchovies, chorizo and garlicky saut&#233;ed shrimp. In L.A., we now have enough restaurants specializing in tapas that you could actually do some bar hopping. But that would involve a bit of driving. Best to stick to one place for the night and just stick with tapas, or stay longer for dinner.
    Los Angeles Times Restaurant Critic
    The Spanish are on to a good thing with tapas, those lusty little bites that bars in Spain put out in the early evening. Ever wondered how the Spanish can eat dinner at 11 or later? Because they stave off hunger pangs and socialize earlier in the...

    Tags: Dining and Drinking, Wines, Tapas, Alcoholic Beverages, Shrimp

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Michael Voltaggio Photos
"Blowtox and Burlap" When Tessa convinces Ryan to atten...
(February 9, 2013)
'Suburgatory'
Chef Michael Voltaggio: "Proud to be an Amaryland!"
(February 4, 2013)
Celebrity Super Bowl reaction
Dinner host Michael Voltaggio
(November 28, 2012)
Celebrity chef dinner
 » All 14 Michael Voltaggio photos