Hatfields' technique at Odys + Penelope lends itself to myth

Michael Robinson Chavez / Los Angeles Times Gentlefolk, start your engines. Because we are mere hours away from Mother’s Day, the third most competitive restaurant day of the year, and you haven’t made reservations yet, have you? So you could...

This week I reviewed Auburn, a 4-month-old restaurant on Melrose Avenue where chef-owner Eric Bost creates a mix-and-match tasting menu: Diners choose four, six or nine courses from a list of 12 ever-changing dishes. “Fine dining” is such a...

A decade or two from now, when line-caught sea bass will seem as rare and unobtainable as sturgeon caviar is now, drive-through windows sell more lentil bowls than cheeseburgers and we have gotten used to the idea of Taylor Swift as the governor...

Have you heard about Belcampo Meat Co.? Because it is an impressive operation, with its own slaughterhouse and half a dozen restaurants/butcher shops scattered around California. There’s an organic 12,000-acre ranch near Mt. Shasta, and...

Pot-au-feu is at the heart of the French kitchen; more than a beef soup, it is the enduring symbol of hearth and home, an emblem of a life well lived. The revolutionary Mirabeau called pot-au-feu the foundation of empires. Anthony Bourdain calls...