When NYC Restaurants Come to L.A., Chefs Have to Spice Things Up

On a recent Friday afternoon, Alana Jones-Mann sat in her light-filled dining room overlooking the leafy hilltops of central Los Angeles. She was seated at the long, white kitchen table that doubles as her work space, with about a dozen pastry...

As you crawl down 103rd Street looking for a parking space, tooling past the Jordan Downs projects and the Florence Griffith Joyner Elementary School, it is not hard to spot Locol, the new quick-serve restaurant that is trying to transform Watts...

Crown Publishing has just published the “Mezzaluna Cookbook.” But the author is Aldo Bozzi, owner and creator of New York’s Mezzaluna, and is unrelated to the now-infamous Brentwood restaurant. That fact, which is not made clear in Crown’s book...

It has been a radical decade in dining for Los Angeles — a time when once-quiet neighborhoods became restaurant destinations, when voices at every tier of the industry diversified, when culinary spaces decentralized, when a sense of ownership and...

If you spent much time in food circles around the year 2000, you knew that American food culture was beginning to change — and not necessarily toward the embrace of the seasonable, sustainable, organic pleasures promised by the food revolution....