Rick Bayless—chef behind Chicago landmark Mexican eateries Frontera Grill, Topolobampo, and Xoco—is in L.A. this week, signing copies of his newest book, Frontera: Margaritas, Guacamoles and Snacks. Bayless also acts as a consultant for West Hollywood’s Red O, which naturally, is where the book signing will be held this Thursday and Friday.
Los Angeles magazine restaurant critic Patric Kuh was less than impressed with Red O, calling it “an establishment that is clearly relying on the setting to fill the void on the many days that Bayless won’t be in town.” This perceived reliance on ambiance rather than the cuisine seems to pervade reviews of the restaurant, summoning the ire of Meximaster/LA mag blogger Bill Esparza and creating a very public war of words with Papa J-Gold.
Critiques of his Angeleno outpost aside, respect for Bayless and his fervent championing of authentic Mexican cuisine are fairly universal. This new book, if anything like his others, will undoubtedly find a welcome home on plenty of hungry bookshelves.
Photograph courtesy W.W. Norton & Company