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Highlights

A collection of news and information related to Sweetbreads published by this site and its partners.

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    Jun 30, 2012 |Story| Los Angeles Times

  1. Review: True Italian finds a home at Gusto

    West Third Street used to have such a quirky charm for a neighborhood shopping district. For the past few years, though, glitzy boutiques and <em>boites</em> have displaced some of the old places as it gets a makeover as glamour puss. One welcome &mdash; and surprising &mdash; newcomer is Gusto, a terrific cozy Italian restaurant from a young chef with the unforgettable name of Victor Casanova.
    Los Angeles Times Restaurant Critic
    West Third Street used to have such a quirky charm for a neighborhood shopping district. For the past few years, though, glitzy boutiques and boites have displaced some of the old places as it gets a makeover as glamour puss. One welcome — and...

    Tags: Breads, Tomatoes, Larry Flynt, Restaurants, Dining and Drinking

    2. May 12, 2011 |Story| Los Angeles Times

  2. The Review: London's St. John Hotel with chef Fergus Henderson and Dinner by Heston Blumenthal

    Every time I'm in London, I somehow manage to find an excuse to eat at St. John Bar &amp; Restaurant. That's a wonderful rustic restaurant for die-hard carnivores in northwest London from Fergus Henderson, author of the quirky but important cookbook "Nose to Tail Eating." I didn't go there this time, but that was only because Henderson and business partner Trevor Gulliver had just opened St. John Hotel on Leicester Square in the West End and I wanted to eat there.
    Every time I'm in London, I somehow manage to find an excuse to eat at St. John Bar & Restaurant. That's a wonderful rustic restaurant for die-hard carnivores in northwest London from Fergus Henderson, author of the quirky but important cookbook "Nose...

    Tags: Butter, Restaurants, Salads, Anchovies, Foods and Beverages

    3. Sep 30, 2010 |Story| Los Angeles Times

  3. [Chef Change] The Review: Craft Los Angeles

    Before the Bravo network ever dreamed up "Top Chef," Tom Colicchio, the show's head judge, already had a remarkable career. He was chef and partner at New York's Gramercy Tavern in the mid-'90s, then in 2001 opened his own restaurant, Craft, a block away, holding down both kitchens for a while. Craft was followed by Craftsteak, Craftbar and the cleverly named sandwich spot 'Wichcraft. Soon he was opening versions in Atlanta, Dallas and Vegas and more.
    Before the Bravo network ever dreamed up "Top Chef," Tom Colicchio, the show's head judge, already had a remarkable career. He was chef and partner at New York's Gramercy Tavern in the mid-'90s, then in 2001 opened his own restaurant, Craft, a block away,...

    Tags: Entertainment, Butter, Gramercy, Restaurants, Bars and Clubs

    4. Mar 31, 2011 | Los Angeles Times

  4. Was the 'Top Chef' finale really that close? We taste-test the dishes and see.

    Show Tracker
    During the finale of "Top Chef" on Thursday, the judges insisted that the showdown between Michael Isabella and Richard Blais was nail-bitingly close. "As far as I'm concerned, it's a toss-up," said Tom Colicchio during the judge's table discussion....
    5. Mar 11, 2010 |Story| Los Angeles Times

  5. The best tastes of CityCenter in Las Vegas

    How many high-end restaurants can Vegas support, particularly in this economy? Easily a dozen more just opened in the new $11-billion CityCenter complex on the Strip and a number of them definitely have enough wow factor to pull in the hungry tourists.
    How many high-end restaurants can Vegas support, particularly in this economy? Easily a dozen more just opened in the new $11-billion CityCenter complex on the Strip and a number of them definitely have enough wow factor to pull in the hungry tourists....

    Tags: Olives, Seafood, Restaurants, Salads, Turkey

    6. Nov 19, 2009 |Story| Los Angeles Times

  6. Thanksgiving takeout and dining options

    There are at least a couple of ways to deal with the fact that you have yet to plan Thanksgiving dinner: reservations at any of the dozens of restaurants that will be celebrating the holiday, or takeout.
    There are at least a couple of ways to deal with the fact that you have yet to plan Thanksgiving dinner: reservations at any of the dozens of restaurants that will be celebrating the holiday, or takeout. In addition to the listings below, check your...

    Tags: Yams, Seafood, Shallots, Cranberries, Restaurants

    7. Feb 11, 2009 |Story| Los Angeles Times

  7. Drago Centro in downtown L.A.

    Seriously, what is wrong with this town? If Celestino Drago, one of the best-known Italian restaurateurs in Southern California, can't get a crowd for his most ambitious restaurant yet, and a very glamorous one at that, then what? The fact that <a href="http://theguide.latimes.com/restaurants/drago-centro-venue">Drago Centro's</a> location -- downtown L.A. -- may be outside the comfort zone of his fan base shouldn't be a deterrent for more intrepid Italophiles.
    Seriously, what is wrong with this town? If Celestino Drago, one of the best-known Italian restaurateurs in Southern California, can't get a crowd for his most ambitious restaurant yet, and a very glamorous one at that, then what? The fact that Drago...

    Tags: Doughnuts, City National Corporation, Spaghetti, Restaurants, Salads

    8. Jul 25, 2007 |Story| Los Angeles Times

  8. Batali shows Vegas how it's done

    It takes a blessedly brief two minutes to realize that the sommelier -- one of several -- at B&B Ristorante, Mario Batali's new restaurant in Las Vegas, knows his stuff. Our first order of business as we settle in at the restaurant in the Venetian Resort is a cool, uncomplicated wine. We're parched. It's 109 outside, and we've just come from the sweltering underground valet station, where it's who-knows-how-many degrees hotter.
    Los Angeles Times Staff Writer
    It takes a blessedly brief two minutes to realize that the sommelier -- one of several -- at B&B Ristorante, Mario Batali's new restaurant in Las Vegas, knows his stuff. Our first order of business as we settle in at the restaurant in the Venetian...

    Tags: Chives, Restaurants, Bars and Clubs, Slovenia, Anchovies

    9. Dec 19, 2007 |Story| Los Angeles Times

  9. Count on Lucques to get it right

    AFTER the din of the restaurant last night, <a href="http://theguide.latimes.com/restaurants/lucques-venue">Lucques</a> is heaven. No raucous birthday parties or pounding heavy-metal soundtrack. No standing around waiting for our table, whacked by passing monolithic handbags. I don't have to fight my way in or worry that the reservation desk has lost our reservation. I don't have to wonder whether the chef is in or not, because either way the food is consistently delightful and original.
    Los Angeles Times Staff Writer
    AFTER the din of the restaurant last night, Lucques is heaven. No raucous birthday parties or pounding heavy-metal soundtrack. No standing around waiting for our table, whacked by passing monolithic handbags. I don't have to fight my way in or worry...

    Tags: Doughnuts, Almonds, Olives, Restaurants, Bars and Clubs

    10. Jan 9, 2013 |Story| RedEye

  10. Review: The Glunz Tavern

    <strong>Review:</strong> <a href="http://chicago.metromix.com/venues/mmxchi-glunz-tavern-venue" target="_blank">The Glunz Tavern </a>
    RedEye
    Review: The Glunz Tavern 1202 N. Wells St. 312-642-3002 Rating: !! (out of four) Give it some time The Glunz Tavern has been gathering 90-plus years worth of dust—that's not quite as long as the Cubs' World Series drought, but it's still pretty...

    Tags: Hotel and Accommodation Industry, Great Chicago Fire (1871), Restaurants, Bars and Clubs, Alcoholic Beverages

    11. Oct 25, 2012 |Column| Chicago Tribune

  11. The offal truth about animal parts

    As Halloween approaches, we're reminded that while eye of newt and wing of bat may not have invaded the nation's restaurant menus, neck of lamb and ear of pig most certainly have.
    As Halloween approaches, we're reminded that while eye of newt and wing of bat may not have invaded the nation's restaurant menus, neck of lamb and ear of pig most certainly have. It's commonplace to find pig ears, head cheese and pig's feet on menus....

    Tags: Restaurants, Salads, Halloween, Atwood Cafe, Foods and Beverages

    12. Apr 26, 2012 |Story| Chicago Tribune

  12. Pink slime: the meat behind the moniker

    Pink slime needs to fire its agent and hire the guy who reps sweetbreads. Pink slime is the unfortunately evocative name for ground-up beef scraps, fat and connective tissue that is heated and spritzed with ammonia before making its way to our plates....

    Tags: Entertainment, NPR, U.S. Department of Agriculture, Boneless Lean Beef Trimmings, Radio

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