Jonathan Gold review: Trois Familia, where the Trois Mec chef makes Mexican brunch

When you are evaluating a sushi bar, you can tell a lot by looking at the tamago, the sweetened omelet often served as a last course. To casual customers, it may be a throwaway, but the consistency and texture reveal a lot about a chef’s...

The best thing to be said about the banal, post-structuralist name of Silver Lake’s new Bar Restaurant is that it is accurate. A bar and a restaurant do indeed coexist on the premises, separated by a wall but connected in the back by a curving...

You know what a Los Angeles chef looks like, right? She’s the one tweezing pea shoots and celery-root chips onto a bowl of quinoa, lacto-fermenting turnips or scattering wildflowers onto a cheese pizza. Unless he’s the dude slamming carne asada...

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...

You can call it a tasting menu. You can call it omakase. You can call it dégustation, a banquet menu or modern kaiseki. What it tends to be is a meal made up of dozens of small tastes, served in exquisite rhythm, where the courses, their order and...