Spago: The Reconciliation Of Cocktails In Fine Dining
At Wolfgang Puck's Spago, Executive Chef Lee Hefter's approach to cocktails is tightly integrated with his team of cooks & chefs for the perfect unity of cuisine and drink.
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The Manhattan: A Toast To The Timeless
We pay respects—and a toast—to the timeless: the Manhattan. Never out of style, never without class.
Joachim Splichal’s Tuna, Avocado, and Yuzu Granité Recipe
Chef Joachim Splichal, founder of the much celebrated Patina Restaurant and a pioneer of LA's dining scene, shares his recipe for Tuna with Soya Onions, Avocado and Yuzu Granité.
Creating a New Heritage with FEW Spirits
Based in Illinois, Paul Hletko, founder of FEW Spirits, opened his own distillery as an homage to his family that had inspired and influenced him in his life.
Yael Vengroff: Cocktails and Hollywood Dreams
Having been mentored by some of the industry's finest, Yael Vengroff has carved her own place in the cocktail world at Hollywood's The Spare Room.
Alex Day: The Science of Subtlety
A consultant and a cocktail savant, Alex Day has established a brand that is considered the standard bearer in the industry and one that is often sought after and imitated.
Fernet-Branca: Who Owns the Secret?
Fernet-Branca, the elusive and often infamous spirit best consumed as a digestif—or by bartenders as a quick pick-me-up.
The Classic Bartender: Brandyn Tepper
We sit down with Brandyn Tepper, a Los Angeles-based bartender with two ideals when it comes to his cocktails: discipline and simplicity.
Parks BBQ: A Taste of Korea in Los Angeles
Parks BBQ remains an icon and a culinary outlet among chefs, food writers, diplomats, and everyone in between at the center of Koreatown in Los Angeles for its unprecedented quality of Korean BBQ.
All in the Family: The Heart of Bestia
An instant classic in Los Angeles, Bestia has won the hearts of many. But for Chef Ori Menashe and his wife Genevieve Gergis, Bestia is a place for family.
Bucato: Pasta Fatta a Mano
Through the doors of Culver City’s Bucato, the beating heart of this narrow Italian restaurant is found in Chef Evan Funke's pasta fatta a mano.
Chi Spacca: Finding Solace Among Salumi
With Nancy Silverton, Mario Batali, Joe Bastianich, and Chad Colby behind the project, Chi Spacca is LA's bold testament to meaty Italian flavors.