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Spago Los Angeles

Chef Features

How Spago Changed Everything

Spago opened on a chilly evening in January 1982. The first night, 21 Rolls-Royces jammed into the restaurant’s tiny parking lot…

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Chef Features

At Alta Adams, a Community’s Story Is Told on the Walls

In the open kitchen at Alta Adams, the various threads of California cooking, Southern flavors, and chef Keith Corbin’s West…

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Chef Features

The New Kato is Proof: Taiwanese American Fine Dining Has Arrived

Los Angeles is no stranger to splashy restaurant openings, but it’s not every day that a one-time strip mall gem…

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Resy Spotlight

Pizza in Los Angeles Today Is The Best Ever. It’s Also … Complicated.

Los Angeles is not known for its pizza. Historically, that is. Slice shops don’t exist on every corner like they…

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Chef Features

How Michael’s Brought the Food and Art Worlds Together, One Painting at a Time

If life is largely about finding your tribe, then Kim and Michael McCarty have been especially lucky, ever since the…

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Chef Features

At The Dutchess, Three Bakers and a Burmese-Indian Chef Revive a Historic Ojai Space

In the center of the dining room of  The Dutchess, a new restaurant in idyllic Ojai, some 80 miles north…

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Taco Maria Carlos Salgado

Interviews

Carlos Salgado Sees the Future For Taco María, And It Will Be More Focused

When the Michelin guide returned to Southern California in 2019, Taco María was the only Mexican restaurant to receive a Michelin…

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Chef Features

David Kuo Brought the Westside the Taiwanese Soul Food It Needed

Since 2016, Little Fatty has been a sole source of Taiwanese comfort food west of the 405. That’s notable because it’s…

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Guelaguetza

Dish By Dish

The Oaxacan Traditions of Guelaguetza, As Seen Through Five Dishes

Guelaguetza, one of L.A.’s most iconic restaurants, has been a haven for the city’s vast Oaxacan population who miss dishes…

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Govind Armstrong

Interviews

Govind Armstrong Has Seen It All, and Now He’s Paying It Forward

Imagine what you were doing after school at age 13. Chances are good it wasn’t peeling carrots at Wolfgang Puck’s…

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