Restaurants Reviews
April 2nd, 2008 at 12:03pm
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Lagasse, Puck, Batali, Osteen, Trotter — it seems everyone wants in the game.
THE server shows off the charred bistecca fiorentina , then carves the massive porterhouse into finger-thick slices. At $160 for two, it’s easily the most expensive steak I’ve ever eaten, if not the most expensive piece of aged meat in the country. Want to anoint it with horseradish sauce? Here at Carnevino, Mario Batali’s new restaurant on the Strip, that’ll be $5 more.
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March 13th, 2008 at 03:06pm
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Three tasty Vietnamese restaurants at one stop
THE cluster of shopping centers and maddening traffic along Bolsa Avenue — the main drag in Orange County’s Little Saigon — can feel claustrophobic. If you need to break Bolsa’s embrace, pull over and ask the nearest teenager for directions to “The Fast and the Furious” shopping center. He’ll direct you to the pagoda-style plaza that served as a cinematic bad-guy hideout. This is T&K Food Mart , your one-stop Vietnamese eating zone.
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March 4th, 2008 at 04:29pm
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Kumo’s forecast calls for mostly cloudy skies and heavy drizzle.
AFTER months of construction, Michael Ovitz, the former über-agent and Disney executive, has opened Kumo, a high-end sushi restaurant in the former Citrine (and before that, a number of other restaurants) space. Seems karma, the good kind, doesn’t lie thick on the ground at the Melrose Avenue address. But the neighborhood has certainly changed around, as rug and antique stores have given way to elegant boutiques. And so now, if you’re feeling peckish after picking out some ebony knitting needles at Knit Café, Kumo awaits your attention.
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March 1st, 2008 at 09:39pm
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Venerable Valentino opens a new wine bar where you can check out sophisticated cooking without spending a fortune.
IT’S always an event dining at Valentino, Piero Selvaggio’s venerable — and formal — Italian restaurant in Santa Monica. Make a reservation, dress to the nines, head on over and you’ll spend a few hours and a considerable chunk of dough — dinner with wine for two can easily top $400.
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February 27th, 2008 at 11:32am
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Seasonal vegetables inspire vibrant bisques, chowders and broths.
Avivid emerald bisque with a texture so luscious you’d never guess it was made without a drop of cream. A chunky chowder rich with the earthy flavor of freshly dug potatoes and the pungent sweetness of green garlic. A fragrant shrimp broth enlivened by artichokes and tender gnocchi perfumed with fresh spring herbs.
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February 6th, 2008 at 05:31pm
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Restaurateurs bring style and energy to new locations as they bridge traditional and contemporary tastes.
AS dragons run and dance down Bolsa Avenue in Westminster during this Saturday’s Tet parade celebrating the lunar New Year, the restaurants of Little Saigon will be opening their doors to floods of revelers. Many of the thousands of Vietnamese Americans who throng to the district for the holiday carnivals, concerts and events will head for favorite places that cook the regional dishes they grew up eating. Others will follow the buzz to check out the latest developments in this lively dining scene.
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February 6th, 2008 at 05:31pm
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Coolest spots, most creative dishes Of the new restaurants crowding the Vietnamese restaurant scene, this dozen represents best the delicious new era in Little Saigon and beyond.
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January 30th, 2008 at 09:28am
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Bring on the salumi! The craft beers! Hut, hut, hike!
IT used to be that a sports bar was a sports bar — where patrons were more particular about the beers and cheers than about the food. But lately, with the proliferation of neighborhood gastropubs, sushi sports bars and even beer-friendly wine bars, there are alternatives.
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January 30th, 2008 at 09:28am
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Beers, pub fare and big screens Over several recent weeks, we checked out dozens of gastropubs, lounges, bar-cafes and sushi sports bars. (Some, of course, don’t have TVs; some that have screens, including the Bowery in Hollywood, won’t be open until halftime Sunday; others, such as the Village Idiot in West Hollywood, only have televisions in private rooms.) Here are some recommendations, in alphabetical order, of spots with interesting selections of beer and better-than-your-usual-sports-bar food. They’re all open for Super Bowl XLII — see individual listing for details.
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January 30th, 2008 at 09:28am
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STEAK school is open. The Butcher of Panzano — aka Dario Cecchini, the most famous butcher in all of Italy — announces his Officina della Bistecca (Steak Workshop) in the heart of Tuscany’s Chianti Classico region:
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