Southern belle in LA

Can something be both beautiful on the outside and inside at the same time? Yes. Take Preux and Proper for instance. A Nawlins type Southern belle of a restaurant that sits in a historic turn-of-the-century flatiron wedge building on Spring and 9th in Downtown LA. Bouquets of festive flowers and ferns drape over the wrought iron balconies and blue sidewalk tiles feature the restaurants namesake. It’s a building the Vieux Carré would approve of if plopped in the French Quarter.

A Win Win in Valley Village

The focus instantly changed from watching what was on the flat screens to what was on the tables: marinated steak tips on garlic toast with blue cheese, pretzels, deviled eggs, bistro burgers stuffed with Boursin cheese and fries, roasted Shishito peppers, and a pepperoni flatbread. Another table featured peanut butter pie and too-hot-to-eat-yet-you’re-going-to-anyway donut holes.

When Restaurant Fiction meets Reality | A Personal Obituary to Anthony Bourdain

By: Monis Rose from Restaurant Fiction. In 2006, Anthony Bourdain helped me win a fellowship to New York City.  I never met him personally, but I wrote about him. I fell in love with Bourdain when the Food Network aired only three episodes of his failed show, “A Cook’s Tour.” I woke up around 5am when the only […]

Montrésor is A feast for the Eyes, Mind, Body and Soul!

Michelin star chef Paul Shoemaker commands the skilled and calm kitchen. French onion soup oozes Gruyère cheese. Beneath are sweated down golden onions soft and sweet to its core swimming in a broth only fit for the gods. The gastrique makes the crab cake pretty, but the dish speaks for itself regardless.

Experience the Savory and Sweet flavors of the Mediterranean in Pico-Robertson

Alain Cohen is that chef. He has many claims to his fame. His Pretzel Challah loaf is the one in the papers. No one talks about his charcuterie board yet. The sausage, prosciutto, soppressata, and pâté taste like pig, but none of the meats come it. That’s the point. There’s love in the details of the dish too. From the olives, to the mustard, and itty-bitty pieces of crostini.

Things in a Bowl at The Border Grill, just an amuse of what’s to come at the LA Food Bowl!

Food awareness is what the LA Food Bowl is about. It serves the world’s best chefs and pairs them with LA’s top restaurants, bars, cafes, and hotels to bring awareness and fund the fight to end food waste, hunger, food insecurity and promote sustainability.

I got Baked at Mr. Holmes Bakehouse in Highland Park and ended up at Mr. Tinfoil.

I’m not complaining. I return from Paris, France only to be welcomed back with another croissant. It’s the first time in my life where the angels of LA answered my prayers. This heavenly croissant came all the way from the Mr. Holmes Bakehouse in Highland Park. It’s called the “Just Try It.”

POMEGRANATE; Plant Based Dining in LA

Pomegranate brings Japanese inspired meals and delicate plating to burgers, hot dogs, fries, pasta, curry and a slew of salads. The flavors are spicy and intense without being heavily salted or drenched in sauce.

Les Coulisses at The Belasco Theatre: Dinner & a Show Date Night!

There are rib eyes all across this city, state, and nation, but nothing is quite like this well marbled piece of goodness. It takes you to a happy place outside of Disneyland and keeps the fun factor just the same. As if a fat driven county or state fair took its food to Michelin star status. The fried marrow fries first kiss the meat, then your lips, and they melt to what can only be considered Valhalla. The marrow is the rib eye’s true sauce without being one. No chewing involved. No afterthought of grabbing your smartphone and checking if there’s something in between your teeth. And the steak itself can be cut with a butter knife, though only exquisite utensils are placed to your right and left. It’s the true dish that makes one think, “Why didn’t I think of that?”

Cuisses de Grenouille (frog legs) a classical French tasting experience at Taix

Waiters and bussers who have been working for the Taix family for many years say everything is great on the menu (which it is), but their eyes light up when someone orders the Cuisses de Grenouille (frog legs). They smile when they bring an entrée sized pile of anywhere between 6-10 pieces of the ribbit ribbit to the table. The sizzle and smell of melted butter mixed with tomatoes, capers, garlic, and parsley interrupt the conversation. The glossy, light golden brown breading sticks to the skin. The dish sees itself to the center as if it were the grand centerpiece. Trigger happy fingers quiver to snap a pic.