Josiah Citrin’s Reimagined Melisse Debuts Alongside Sister Spot Citrin

The fryer in the kitchen at Mélisse crackled and sputtered to life on a recent afternoon as chefs Ken Takayama and Josiah Citrin fished out two golden-brown spheres the size of ping-pong balls. The smell of fried chicken and sharp cheese filled...

At a festive ceremony at The Peterson Automotive Museum in Los Angeles on Monday night, the prestigious Michelin Guide revealed its coveted star awards for California. While the state has landed 18 new stars, seven local establishments were...

It is clear we have entered the age of the roasted vegetable, a glorious epoch when a stalwart carrot or celery root, warmed in dying embers, can take the place on a plate formerly ceded to a game hen or a slab of richly marbled beef. If you have...

Hotel dining is not known for good value. Openaire, the newish poolside restaurant that replaced Roy Choi’s Commissary at the Line Hotel in Koreatown, is no exception. The portions are small, carafes of sparkling water cost $5, the avocado toast...

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...