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Chefs and Restaurateurs

best pastrami

A Lot of the Best Pastrami in Town Comes from This One Supplier in the Valley

When they need pastrami made to precise specifications, delis like Langer’s and Canter’s turn to this little-known meat maestro
sushi takeout

How Local Sushi Bars Innovated to Adapt to the Pandemic-Era Takeout Landscape

Sushi chefs have been known to scold customers for waiting a beat to take a bite, but now they've made major adjustments to keep their restaurants afloat
nueva venice

Venice’s Nueva Is Serving Up Mexican Dishes with Middle Eastern Moments

Chefs Vartan Abgaryan and Mesraim Llanez mine their respective roots to make something truly special
ephemera

Vespertine Chef Jordan Kahn Is Bringing an Ambitious Pop-Up to Hollywood

Called Ephemera, Kahn's latest project is being billed as a "temporary gastronomic installation"
porto's delivery

Tres Leches Lovers Rejoice: Beloved Bakery Porto’s Will Now Ship Cakes Nationwide

Now people who don't live close to a Porto's can fall in love with its iconic Milk'N Berries cake
parking lot dining

In Need of Space for Outdoor Dining, These Local Restaurants Got Creative

From Silver Lake to Culver City, a bunch of L.A. parking lots have become surprisingly cool al fresco dining spots
musso and frank classic la restaurants

Musso & Frank Grill Pauses Its Takeout and Delivery Service

The legendary Hollywood haunt will resume service when restaurant dining rooms can reopen
skinny fish

This Japanese Sushi Chef Is Experimenting with Cauliflower Rice and It’s Delicious

Skinny Fish is making keto-friendly sushi rolls and sashimi bowls that even non-dieters will love
bavel bestia

Bavel and Bestia’s Culinary Power Couple Reflects on Weathering the Shutdown

As their restaurants prepare to welcome outdoor diners, Genevieve Gergis and Ori Menashe dish on their reopening plans, new menu items, and their hopes for the future of hospitality
michael's santa monica

Michael’s, the Launching Pad for California Cuisine, Faces an Uncertain Future

Amid the shutdown, the son of founder Michael McCarty reflects on the realities of running a beloved restaurant