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Gold Details L.A.'s New Versatility

"Los Angeles cuisine has matured into an allusive, ever-shifting mosaic, where a chef can go from refined French bistro cooking to tapas to global degustation to brunch and then to bistro cooking again; or from high-end California cuisine to bar burgers to modernist Asian dishes; or from haute cuisine to pizza to Malaysian satay without compromising either his or her food or vision." — Jonathan Gold, on the current state of dining in L.A. in his first story since rejoining The L.A. Times [LAT]

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