| May 13, 2009
8764 Melrose Ave. (at Robertson), West Hollywood, (310) 432-2000; www.cecconiswesthollywood.
Chic London import in the old Morton's space with gracious outdoor terrace, an active bar scene and moderately priced Italian...
| Jun 25, 2008
THE SERVER quickly unfolds a portable table, sets down a pan of saganaki -- fried cheese -- and sets it on fire. The blue flame soars upward and he calls out "Opa!" and disappears. From the main dining room, cheerful Greek music from a trio in the back...
| Jan 7, 2009
By 10 on a brisk Saturday morning, the retro aluminum-lined glass butcher case at the European Deluxe Sausage Kitchen is already cloudy with fingerprints. Devotees of the 60-year-old Beverly Hills specialty sausage and meat shop are pressed against the...
| Jan 14, 2009
Barack Obama will be sworn into office on Tuesday -- just weeks before the bicentennial of Abraham Lincoln's birth. Obama's inaugural theme, "A New Birth of Freedom," has, fittingly, been drawn from his fellow Illinoisan's Gettysburg Address, and he's...
| Aug 23, 2006
An amazing artichoke soup with gnarly black truffles and marvelous aged Parmesan shaved over the top. Before I can take a bite, a waiter butters a piece of warm mushroom brioche for me -- with truffle butter, bien sur -- and suggests I dunk it in the...
| Aug 9, 2006
NEVER underestimate Wolfgang Puck. He's such a familiar face, beaming from the covers of his cookbooks or exhorting viewers of the Food Network to "live, love, eat " that we tend to forget he's not just chef to the Oscars and a celebrity in his own right,...
| Jan 27, 2009
| 11:15 AM
HONG KONG--Twenty years have passed since I left this gleaming metropolis on the South China Sea. Those memories came rushing back on a sweltering afternoon in a crowded stall with one perfect bite.
At Kau Kee Restaurant in the Sheung Wan neighborhood,...
| Jul 16, 2008
WHEN friends I don't see nearly often enough invited me out to dinner a few weeks ago, of course I said yes, and then rearranged my schedule to work around the date. "Let's go to Vincenti, just for fun," they told me. "It's really good these days."...
| Jul 23, 2008
Pickles might be scarcer in contemporary home kitchens than they were a century ago, but scan a brasserie menu, or order a bar special at a gastropub or a charcuterie plate at an urban steakhouse, and everywhere: pickles.
The walk-in refrigerator at...
| Dec 5, 2007
Total time: 1 hour, plus 4 hours braising time
Note: Adapted from Eric Greenspan. Boneless short ribs are stocked at Gelson's markets, Marconda's Meats in the Original Farmers Market in Los Angeles, and select Ralph's markets. You can...
| Dec 19, 2007
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...