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Topped with mashed avocado or prosciutto and cultured butter, toasted pain au levain forms the backbone of Jason Travi’s (Littlefork) global menu
Says owner Paul Hibler, "I created a place I can't ever go to because it's like a crack house. I want to eat everything all the time."
With the nose-to-tail ethos so widespread, more chefs are concentrating on stems and stalks as a complementary counterpoint
One of the earliest L.A. food movements of 2013 is the upscale, East Coast-style seafood shack. The first to showcase this trend is Jason Travi, who has been off our radar since his acclaimed stint at the now-shuttered Fraîche in Culver City.
A nor’easter seafood wave is coming at us, fast
Chef Jason Travi joins Brendan Collins tonight at Larry's Venice to debut their new monthly "Cooking with Friends" series.