Review: Nitrogen and horchata mix at Michael Voltaggio's latest restaurant

The pasta dish you see on almost every table at Nightshade is chef Mei Lin’s mapo tofu lasagna, a slinky block of egg noodles layered with a Sichuan pepper-infused pork ragù and filaments of tofu cream. The ragù is subtle — the most decadent thing...

Can't get a reservation at Ink? Join the club. Want to plead your case to the Brothers Voltaggio themselves? Here's your chance. They've got a new cookbook out called VOLT ink, a title that makes no sense unless you know that Volt is the elder...

There are meals that cease to be meals and become experiences you think about for days afterward. Carlos Salgado's four-course prix fixe at Taco Maria is that kind of dinner. If you aren't familiar with Salgado yet, you will be soon. He's that...

L.A. dining culture thrives on plurality. Restaurants in the region’s many rooted immigrant communities cook remarkable foods to please their own populaces. Second-generation chefs graft traditions and innovations in singular ways, often returning...

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...