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Chef Gary Menes’s ten-seater, Le Comptoir, will have you rethinking plant-based cooking
Get a sneak peek of Patric Kuh’s June review
Chef Gary Menes tends a 5,000-square-foot Long Beach garden where he procures as much as 90 percent of his vegetable-driven tasting menu
Gary Menes opens his counter-dining experience with a produce-driven six-course tasting menu at Koreatown’s Hotel Normandie
Looking ahead at the dining landscape.
Almost instantly after it launched, the semi permanent pop-up became famous for Menes’s bravura execution of deceptively simple vegetable dishes