Emily Wilson is a Los Angeles-based food writer from New York. She has contributed to Bon Appétit, Eater, TASTE, Los Angeles Times, Punch, Atlas Obscura, and more. Follow her on X and Instagram.
The Four Horsemen’s European-Style Alternative to Weekend Brunch
Every weekend, chef Nick Curtola and his team serve a unique set lunch menu for only $28 (a steal), and, because of the restaurant’s nature—the wine is always flowing.
From phenomenal chefs to outstanding wine programs, these restaurants are equipped with teams that succeed brilliantly in the kitchen, on the floor, and behind the scenes.
