Zagat Buzz: Los Angeles

Outtake of the Week

BuzzEditor — Fri, 20 Nov 2009 17:37:00 GMT

Why the attitude? No one else is eating here.

DineLA Warming Up for Winter

BuzzEditor — Fri, 20 Nov 2009 14:03:00 GMT

What would a new season be without some restaurant-week action? DineLA has announced its winter dates, January 24–29 and January 31–February 5. While details haven't been finalized, expect a similar showing of more than 200 restaurants, most likely offering three tiers of three-course prix fixe meals. Check back here for more information soon.

Peek Inside Voyeur

BuzzEditor — Fri, 20 Nov 2009 12:27:00 GMT

Voyeur seating

Photo: courtesy of the lounge

At Voyeur, an S&M-themed A-lister in WeHo, the usual Young Hollywood suspects wouldn’t dream of keeping their eyes wide shut while performers enact bondage scenarios on elevated platforms and in a glass booth; dark, ornate furnishings upholstered in haute fabrics add a loungey element to proceedings dominated by a DJ-driven dance floor and top-tier promoters.

7969 Santa Monica Blvd., West Hollywood; 310-255-1110

Voyeur

Photo: courtesy of the lounge

Next Nate 'n Al's

BuzzEditor — Fri, 20 Nov 2009 11:51:00 GMT

The biggest restaurant news of the week is the opening of Thomas Keller's Bouchon in Beverly Hills. Running a close second: the opening of another location of Nate 'n Al. After 64 years of serving corned beef and pastrami, lox and bagels to the movers and shakers of Beverly Hills, the most quintessential of delis has expanded to the 'burbs – and the deep 'burbs at that, in a Rick Caruso developed maxi-mall (2200 E. Thousand Oaks Blvd., Thousand Oaks; 805-494-3354).

Dining News Elsewhere: Obese Americans, Ramsay Loses His Number Two

BuzzEditor — Fri, 20 Nov 2009 10:17:00 GMT

– By 2018, 43% of Americans are expected to be obese. [NYDN]
– Gordon Ramsay has lost his right-hand man. [Bloomberg]
– The Senate is considering requiring beef to be tested for E. coli. [NYT]

– Top Chef contestants aren't being paid for the TV dinners that feature their faces (and recipes). [Time]
– First canned pumpkins, now an Eggo shortage looms. [NYDN]
– The art of complaining to a restaurant. [Guardian]
– A modest proposal for fixing restaurant and bar smoking bans. [Eater]
– Related: the science behind banning smoking outside. [Time]
– Ever wonder what it would be like to cook dinner for Thomas Keller? [Esquire]
– Talking cooking with Coolio. [Fork in the Road]
– NBC's newest cooking show, United Plates of America, will give away a four-restaurant chain. [Reuters]
– Hey, so, while you eat that sushi, this guy here is going to swallow a sword. [WSJ]
– Starbucks continues to roll out its unbranded coffee shops. [Diner's Journal]
– If New York loses its lawsuit, Tavern on the Green will become Tavern in the Park. [Crain's]
– Restaurants embrace Twilight. [NRN]
– Martha Stewart is not a fan of Rachael Ray. [ABC News, via EMD and GS]
– The Rolling Stones, the wine. [Examiner]
– Pork belly and other over-served dishes. [Between Meals]
– Students arrested for not paying their tip. [Philly]
– Plastic wishbones: what will the kids fight over? [SE]

Food Truck of the Week: Marked5

BuzzEditor — Thu, 19 Nov 2009 15:17:00 GMT

Marked5 food truck

Photo: courtesy of the truck

In the U.S., we eat our burgers on fluffy, puffy, white-flour buns. Apparently in Japan, they prefer rice buns. Which are not so much "buns" as they are "patties" made from handfuls of long-grained rice, formed into White Castle-like squares. At the food truck Marked5, they're quickly cooked on a grill until they're tannish-brown, and then used to support slabs of Angus beef marinated in torraku ("truck") sauce – teriyaki with a fiery overlay of peppers – along with pork katsu, tofu burgers and piles of chicken curry. There are shrimp spring rolls and shrimp chips and fried lotus root as well as Japanese soft drinks (which look like bottles filled with melted crayons) to wash it all down. For dessert, there's Pocky – pastry sticks coated with sweet, crunchy things. The Marked5 truck journeys through the streets of LA – and in turn takes us on a journey to Roppongi and Shibucho. To find the truck, check www.marked5.com and twitter.com/Marked5.

– Merrill Shindler

Getting Into That Beaujolais Spirit

BuzzEditor — Wed, 18 Nov 2009 14:10:00 GMT

Photo: courtesy of FI:AF

It's that time of year again. On Thursday, November 19, the latest crop of Beaujolais Nouveau begins pouring into wine glasses the world round. To try it, head to the Petersen Automotive Museum where $20 in advance ($30 at the door) buys you a glass of 2009 Georges Duboeuf Beaujolais Nouveau served in a souvenir wine glass, and $3–$5 buys you dishes to match prepared by chefs from the Club Culinaire of French Cuisine. To sweeten the deal, there will be free entertainment from 7 PM–midnight (6060 Wilshire Blvd.; 323-656-6083).

Bouchon Goes Beverly Hills

BuzzEditor — Wed, 18 Nov 2009 10:48:00 GMT

Bouchon's roast chicken

Photo: courtesy of the restaurant

Nearly two decades after he cooked at Checkers in Downtown LA, über-chef Thomas Keller is returning to SoCal, bringing the third edition of his upscale French bistro, Bouchon (the others are in Yountville and Las Vegas), to an elegant Beverly Hills space across from the Montage Hotel; expect high ceilings, ornate wall treatments, a raw seafood bar – and the sort of buzz Keller generates wherever he goes; N.B. this location doesn't have a bakery, though one is planned for the future.

225 N. Canon Dr., Beverly Hills; 310-271-9910

Dining News Elsewhere: Koodies, Samuelsson Goes to Washington

BuzzEditor — Wed, 18 Nov 2009 10:21:00 GMT

– Marcus Samuelsson will be working the kitchen at Obama's first state dinner. [Obama Foodorama]
– The fight for Cadbury intensifies. [WSJ]
– Chipotle sets its sights on London, Europe. [NRN]

– Costco drops Coke. [AP]
– Related: Coke bottles, 1899–1986. [Pixdaus]
– Milk producers wish they could sell their product "raw." [NYT]
– Hooters is having trouble in Vegas. [Eater]
– A canned pumpkin shortage looms. [Diner's Journal]
– Putting things in perspective with the Fat Map. [HP]
– Jamie Oliver wants to help you find a date. [Marketing]
– A Shake Shack in Boston looks increasingly possible. [GS:B]
– What a $20 Thanksgiving feast from Walmart gets you. [The Awl]
– A word we'd like to quickly forget? "Koodie." [SE]
– Foods named after people. [Mental Floss and Cakespy, via SE]
– They found water on the moon...can you drink it? [Slate]
– Making mushrooms with coffee grinds. [Chronicle, via Coldmud]
– Making art with meat, some wires, a videocamera and a stove. [EMD]

Froma From Francine

BuzzEditor — Tue, 17 Nov 2009 11:09:00 GMT

Froma on Melrose

Photo: Claire Thomas

Opened by sommelier (and Wolfgang Puck alum) Francine Diamond, Froma on Melrose, a combination cafe, wine bar and market in West Hollywood, covers three squares a day, offering inexpensive Continental fare like a tuna tartar salad, bruschetta and panettone French toast; N.B. it’s open till 9 PM Monday–Saturday and 7 PM on Sunday.

7960 Melrose Ave., West Hollywood; 323-653-3700

Celebrating Sona

BuzzEditor — Mon, 16 Nov 2009 14:28:00 GMT

Sona

Photo: courtesy of the restaurant

To celebrate the seventh anniversary of his New French flagship, Sona, chef David Myers is serving a special tasting menu Tuesdays–Thursdays throughout the month of November – seven courses for $77, including Maine lobster risotto with kaffir lime leaf, roasted duck with celery root–shiso salad and braised short ribs with cardamom-boniato purée. Feeling like there's not enough time to try it out? Though the restaurant is closed next week, good news: the offer has been extended through December (310-659-7708; reserve online).

Dining News Elsewhere: Buzzy Booze, Subway in the Sky

BuzzEditor — Mon, 16 Nov 2009 11:49:00 GMT

– The FDA is targeting caffeinated booze. [WSJ]
– Meanwhile, its efforts to ban eating raw oysters didn't work out so well. [NYT]
– Burger King franchisees lose 10¢ for every $1 double cheeseburger sold. [NRN]

– A special Subway franchise is set to rise up with the Freedom Tower in New York. [NYP]
– U.S. chicken production is set to fall for the first time in 36 years. [Reuters]
– Champagne sales are a bit flat these days. [NYT]
– Musicians do covers of other bands' hits, why shouldn't chefs cover other toques' recipes? [Guardian]
– Pinkberry's further expansion plans include Boston, DC, New Orleans and Mexico. [Eater]
– Why we read cookbooks. [The New Yorker]
– Want a new drug? Synthetic alcohol isn't out of the question. [Scotsman, via ColdMud]
– Just when we've gotten used to twist-off tops, get ready for wine in a plastic bottle. [Stuff]
– Things a restaurant patron should never do. [Applesauce]
– Related, 10 dirty restaurant tricks. [Slashfood]
– Peace through hummus. [Economist]
– Hard to turn down a "love dessert" made with passion fruit and...Viagra. [NYDN]

Outtake of the Week

BuzzEditor — Fri, 13 Nov 2009 17:50:00 GMT

Authenticity has never been more perfectly faked.

Shindler's Dish: Burger Queen, Amy Pressman

BuzzEditor — Fri, 13 Nov 2009 15:23:00 GMT

When word spread across the blogosphere that Nancy Silverton was planning to open a hamburger stand in the original Farmers Market, my reaction was: well, of course she is. Nancy made her bones by redefining (and refining) bread in Los Angeles at her iconic La Brea Bakery. After that, she changed the way we perceive pizza at Pizzeria Mozza. Then, she opted to fool around with mozzarella in its myriad forms at the adjacent Osteria Mozza. That she would focus her seemingly faultless sense of taste on the Great American Burger is natural. Indeed, if anything, she's a bit behind the curve – more than a few boldface names have foie grased and short-ribbed their creations already.

But there's no way that Nancy won't do something unique – it's not in her DNA to do the same old, same old. And so, we called her to find out where the process stands. But since chef Silverton would (famously) rather spend her time in the kitchen pounding bread dough, spinning pizzas and playing with soft cheese than actually talking about what she's doing, she had her partner in the burger project, Amy Pressman, call us back.

Amy, it should be added, may be the most famous chef in Los Angeles that you've never heard of. She's a diminutive sprite of a woman, who was one of Wolfgang Puck's original line cooks at Spago. In the years since, she's created the menu for the much-loved Parkway Grill in Pasadena (along with many of the other restaurants owned by the Smith brothers). For a decade, she ran the outlandishly indulgent Old Town Bakery. She's had her hand in a multitude of other restaurants, always behind the scenes. But when it comes to Nancy Silverton's burger joint, she's the designated spokes-chef. She's also having the time of her life – reinventing the burger is a lot more fun than reinventing the wheel.

Merrill Shindler: Amy! You and Nancy! All these years after you worked together at Spago – you're back together again!

Amy Pressman: Nancy is a partner in the burger place. She's intimately involved with the food. But she's not going to be behind the counter every night, like she is at the Mozzarella Bar at Osteria Mozza. Our arrangement is she'll be there as much as she can, and I'm happy to have her there as much as she can be. But right now, she's deep into it – we're figuring out every aspect of the burger. The meat, the bun, the toppings, the cheese – there are lots of parts.

MS: Where in the market will it be?

AP: It's in the old Du-par's Bakery. It's a two-story building – a stand downstairs, sit-down upstairs. The upstairs will open up, so it's sort of a crow's nest. You'll be able to look over the market, not just into it. At the moment, we call it Market Burger. We were thinking of Grass Burger, but Market Burger is what we're calling it right now.

MS: How did you and Nancy come together on burgers?

AP: We did a burger night at a small restaurant called Canelé. It was really fun. And we both share the same passion, always searching for the best of everything, and making it ourselves if we can't find it.

MS: Have you had fun researching burgers?

AP: I'll tell you, I've probably eaten more in the past six months than in the five years before it. It never ends. We've tried every component we could get our hands on. I'm extremely passionate about the possibilities of using grass-fed beef from Sonoma Direct. And Nancy has come up with a blend of Harris Ranch beef that's fabulous. We're dealing with some really juicy, delicious hamburgers.

MS: Where have you been going to taste burgers? You've got to do research after all...

AP: I grew up in Pennsylvania, eating at a place called Charlie's. It doesn't exist anymore. But I can still remember what it tasted like. It was the best. I've gone to every place that people recommended – and especially to taste the Daniel Boulud burger in New York. He started the upscale burger trend. It's an amazing thing – foie gras and rib-eye in a burger. You'd be hard-pressed to finish it, and feel good afterward.

MS: What's feeling good afterward got to do with it?

AP: I'm much more into feeling good after you eat something than Nancy is. That's been a point of disagreement for us. But then, Nancy never finishes what's on her plate. She's a taster, just eating a bite. So, it's not an issue for her. It is for me – I finish everything. I used to eat the double cheeseburger with chili, bacon and a fried egg at Fatburger after a night of working at Spago. The whole burger.

MS: What makes a great burger?

AP: It's all about the proportions. The meat, the cheese, the bun, the crunchiness of the bun, the toppings – everything has to work together. Get one element out of whack, and it falls apart. I was at a place the other day, the burger was really good. But the bun was so over-toasted it cracked when you bit into it. That ruined the experience. It's all got to work.

MS: And when do you open?

AP: Not till next summer. The building is a tear-down. We're building it like a burger – from the ground up.

– Merrill Shindler

Dining News Elsewhere: Drink Preferences, Raw Oyster Brouhahah

BuzzEditor — Fri, 13 Nov 2009 12:05:00 GMT

– A whole lot of info on what diners like to drink. [R&I]
– Should the FDA try to prevent you from eating raw oysters? [NYT, Slate]
– Burger King franchisees are suing over $1 double cheeseburgers. [Miami Herald]

– Meanwhile, McDonald's plans for the future. [CNN]
– The backlash to the list of waiter no-nos is on. [XX, Server not Servant]
– How to act around a celebrity chef. [Atlantic]
– The U.K. now has its own version of the Food Network. [Eater]
– Related: Emeril Lagasse is planning a prime-time variety show not on the Food Network. [ABC]
– Mario Batali makes his film debut in The Fantastic Mr. Fox. [WSJ]
– Heston Blumenthal plans a wildly expensive Christmas dinner for a TV special featuring ambergris, aka whale vomit. [Sun]
– Jamie Oliver has seen a backlash for the salt content of his pasta sauces. [Guardian]
– Cooking With Coolio, the cookbook, is now on sale. [EMD]
– Remembering New York City's 1935 ban on baby artichokes. [Diner's Journal]
– Don't be embarrassed to dine out alone. [Between Meals]
– Raising a vegetarian child without the conflict. [LAT]
– Can drunken fruit flies help cure alcoholism? [Wired]
– Looking to find free grub for the rug rats? Try here. [Kids Eat For, via SE]
– Deep-fried turkey disasters. On video. [EMD]

Outtakes: Cruise Lines Edition

BuzzEditor — Thu, 12 Nov 2009 17:27:00 GMT

Each time we perform a survey here at Zagat we inevitably find ourselves with a slew of amusing outtakes that aren't quite fit for print. Which doesn't mean they aren't entertaining. Here are a few of our favorites from our just completed Cruise Lines survey:

A conga line is not conducive to good digestion.

No activities for anyone who isn't an alcoholic seeking random sex.

They cater to the newly wed and nearly dead.

Great if you like hairy chest contests.

A rust bucket filled with rowdy people.

The more you booze, the better you cruise.

Bathrooms so small you have to sit on the toilet sideways.

It does attract a crowd – it's called ‘God's floating waiting room.'

Food Truck of the Week: The Buttermilk Truck

BuzzEditor — Thu, 12 Nov 2009 17:02:00 GMT

The Buttermilk Truck

Photo: courtesy of the truck

The Buttermilk Truck may bring to mind images of buttermilk served in dozens of outré flavors, but, mercifully, its actual menu is a lot more conventional. The buttermilk biscuit breakfast sandwich piles on cheese, a fried egg and a choice of tocino, applewood-smoked bacon or chicken apple sausage, and comes accompanied by rosemary garlic hash browns. There are also breakfast sliders on Hawaiian bread, and an intimidating creation called the Buttermilk Brick (hash browns, two eggs over-easy, a buttermilk biscuit and housemade chorizo gravy). For the record, the smiling lad on the side of the truck is named "Klippy." You can figure out where he'll be by going to Twitter or to www.buttermilktruck.com.

– Merrill Shindler

Talking High Stakes With Michael Mina

BuzzEditor — Wed, 11 Nov 2009 16:31:00 GMT

Michael Mina

Photo: Hernan F. Rodriguez

With an award-winning cookbook, accolades including a James Beard Foundation Best Chef award and 17 restaurants across the country, chef Michael Mina is a household name in the industry. During the the Savor Borgata event in Atlantic City, where Mina was cooking for 700 people, the Buzz sat down with the chef to find out, among other things, what he considers to be his biggest gamble of his career.

Zagat Buzz: Welcome to the East Coast! What are you preparing for tonight’s event?

Michael Mina: I’ll be making a Nantucket bay scallop ceviche with horseradish panna cotta and tomato gelee, and a butter-poached lobster with sweet-potato crepe and coconut curry broth.

ZB: Your restaurants are a popular draw in Las Vegas and here in Atlantic City. Did you open restaurants in these spots because you like to gamble?

MM: (Laughs). No, no, I don’t gamble at all. I enjoy it, but I have too many restaurants in casinos that I would end up writing them a check every month!

ZB: What do you consider as the biggest gamble you’ve taken in your career?

MM: Probably when I left Aqua in San Francisco and ventured out on my own to open Michael Mina. I put a lot of money and time in the establishment, and that was a big gamble. Thankfully, it worked out.

ZB: Why haven’t you placed your bets on a restaurant in New York City yet?

MM: I absolutely love New York, but there are a couple of reasons that I'm not there. The main reason is that I enjoy NY too much. My best friend lives there, and when I go I really enjoy myself. I'm not saying that I wouldn't enjoy myself if I opened a restaurant there, but it would be different and I would feel a lot more pressure. Plus, there are just so many big chefs in New York, so if I am going to open there, I will have to put in an enormous amount of effort. I have two young boys right now so the timing isn’t right for the focus and effort required.

ZB: How much do you feel that dining guides affect your business?

MM: All of the guides affect business. Zagat especially has an enormous impact on the restaurant business here in the U.S. But dining guides are important for the restaurant business around the world.

ZB: How many restaurants are you planning on opening in 2010?

MM: The only restaurant we have planned to do right now is American Fish in Las Vegas’ CityCenter. I am really excited about it, as the opening is really right around the corner. I did a walk through of the building last week and it is beautiful, really spectacularly designed. I have a lot to live up to there.

–Kathleen Squires

Bld Shakes It With Booze

BuzzEditor — Wed, 11 Nov 2009 14:05:00 GMT

bld

Photo: courtesy of the restaurant

You know what brings the Buzz to anyone's yard? Alcoholic milkshakes. Which is why we're so happy that bld his throwing "Milkshake Madness Night" on the final Sunday of every month (albeit, this month it happens on November 22). Pastry chef Mariah Swan is appealing to your inner child with a menu of booze-laden shakes, offering flavors like Graham Cracker with Godiva liqueur, caramel and tequila, and oatmeal stout, chocolate and bourbon. And, no, kiddies shouldn't even sniff these remarkably potent refreshments.

Dining News Elsewhere: Arby's Troubles, Food-Fight Arrests

BuzzEditor — Wed, 11 Nov 2009 12:01:00 GMT

– Trying to save New Orleans' po' boys. [NYT]
– 25 children were recently arrested in Chicago for...a food fight. [NYT]
– The recession has been especially hard on Arby's. [Slate]

– Meanwhile, Uno Express has opened 160 locations in the past 15 months. [BG]
– Consumers expect to spend less on dining out next year. [NRN]
– Starbucks tries a new look out in London. [BrandRepublic, via Eater]
– Obama's pastry chef, the "Crustmaster." [AP]
– Top Chef contestant Dale Levitski takes over Chicago newcomer Sprout. [GS: C]
– Despite being an international restaurateur himself, Gordon Ramsay blasts international restaurant chains. [Daily Record]
– The Food Network seeks America's worst cooks. [Variety]
– Related: What Would Brian Boitano Make? gets picked up for a second season. [EMD]
– Health-wise, is chocolate milk the new red wine? [NYT]
– Related: finally, a scientific reason why red wines (mostly) don't go well with fish. [Economist]
– Actually? French women do get fat. [Reuters]
– Why must restaurant websites be so terrible? [Between Meals]
– An undrinkable beer from the Hindenburg disaster is up for sale. [NYP]
– A tofurky-flavored soda? [SE]

Turkey Time: Thanksgiving '09

BuzzEditor — Tue, 10 Nov 2009 14:08:00 GMT

Photo: Ion Sokhos

A Thanksgiving dinner where you don't have to clean up afterward is truly something to be thankful about. The following restaurants are offering meals for gobbling on November 26.

Akasha

9543 Culver Blvd., Culver City; 310-845-1700

This Culver City American is offering a prix fixe organic feast (including a pie buffet) with dishes like Weiser Farms winter squash soup, slow roasted turkey with sage and chestnut stuffing, herb and wild peppercorn tofu and a plethora of sides and pies. For the menu, click here (noon–7 PM; $55 for adults, $30 for children under 12; 310-845-1700).

Beacon

3280 Helms Ave., Culver City; 310-838-7500

Those hungry for a fusion alternative to the traditional Thanksgiving will find it at this Culver City Asian cafe, which is serving a three-course meal of everything from Windrose Farms squash and apple soup, to braised beef short rib with wasabi crème fraîche, with pumpkin cheesecake for dessert (3–7:30 PM, $46 for adults; $24 for children under 12; 310-838-7500).

Bistro Garden at Coldwater

12950 Ventura Blvd., Studio City; 818-501-0202

This upscale Studio City Continental is offering a three-course meal of duck confit ravioli; a choice of turkey, slow-braised short ribs or broiled white fish; and a dessert selection that includes the house signature soufflés, both chocolate and pumpkin (2–8 PM; $58 for adults, $38 for children).

BLT Steak

8720 Sunset Blvd., West Hollywood; 310-360-1950

Namesake chef Laurent Tourondel is whipping up a three-course prix fixe, including a celery root, chestnut and apple soup; wild mushroom risotto with mushroom cappuccino; and bacon-wrapped wild salmon with cabbage fondue (1–8 PM; $68 per person, $34 for children 12 and under; 310-360-1950).

Breeze

2025 Ave. of the Stars, Century City; 310-551-3334

All afternoon, this Californian inside the Hyatt Regency Century Plaza offers its annual "Turkey Tales" buffet featuring, among many other things, oven-roasted turkey, prime rib, pumpkin chutney, cheddar cream corn casserole, freshly shucked blue points and citrus-marinated shrimp. Champagne is included (noon–7 PM; $65 for adults, $25 for children four–12; free for children three and under).

Caché

3110 Main St., Santa Monica; 310-399-4800

Josiah Citrin's casual Santa Monica spin-off of his top-of-the-line Mélisse offers a three-course meal for the holiday, with numerous choices at each level, including seared foie gras with glazed apples, potato-crusted sea bass and a spiced pumpkin pie with caramel sauce (3–7:45 PM; $65 for adults, $25 for children under eight).

Cafe Del Rey

4451 Admiralty Wy., Marina del Rey; 310-823-6395

It’s a dockside Thanksgiving with live music at this Marina del Rey Cal-Med, which is offering a three-course menu of dishes ranging from red kuri squash soup to veal sweetbreads and housemade sausage to Maine diver scallops with parsnip purée. The meal also features a free-range turkey with wild rice stuffing. Don’t forget to also try the holiday drinks, like spiked hot apple cider ($8) and a “cornucopia” cocktail for $12 (1–7 PM; $55 per person; to look at the menu, click here [PDF]).

Craft

10100 Constellation Blvd., Century City; 310-279-4180

Tom Colicchio’s Century City New American will offer a three-course prix fixe served family-style, with options including a spiced pork terrine with poached pear, roasted Scottish salmon and pumpkin bread pudding (2–8 PM; $85 per person; $40 for children 11 and younger).

Fogo de Chão

133 N. Cienega Blvd., Beverly Hills; 310-289-7755

This Beverly Hills Brazilian all-you-can-eat churrascaria is celebrating the holiday with its usual menu of beef, beef and more beef (lunch 11:30 AM–3 PM, $42.50 per person; dinner 4–9:30 PM, $56.50 per person; children six–10 are half the adult price).

Grace

7360 Beverly Blvd.; 323-934-4400

Neal Fraser's New American is offering to-go meals of deep-fried turkey ($145, feeds eight), mashed Yukon gold potatoes ($14 per quart), thyme and black truffle turkey gravy ($20 per quart) and more (order before November 25).

JAR

8225 Beverly Blvd., West Hollywood; 323-655-6566

Once again, Suzanne Tracht's Beverly Boulevard New American is celebrating the holiday by offering a three-course meal of chestnut chickpea soup, oyster stew with Chinese celery and turkey with five trimmings served family-style (1–8 PM; $85 per adult; $40 per child).

JiRaffe

502 Santa Monica Blvd., Santa Monica; 310-917-6671

Chef-owner Raphael Lunetta is offering a three-course Thanksgiving meal with fare like corn chowder with king crab, pancetta-wrapped scallops, butternut squash soup and a choice of turkey, osso buco or wild striped bass. His pumpkin pie comes with a honey mascarpone cream (2–8 PM; $68 per adult, $35 for children; 310-917-6671).

Joe's

1023 Abbot Kinney Blvd., Venice; 310-399-5811

Chef-owner Joe Miller takes both a traditional and an alternative approach to Thanksgiving with a four-course meal that ranges from brined Shelton turkey to cod sous-vide to crisp pork belly and beans (1–9 PM; $55 per adult, $25 for children; 310-399-5811).

Lawry’s The Prime Rib

100 N. La Cienega Blvd., Beverly Hills; 310-652-2827

If what you want for Thanksgiving is prime rib, head to this La Cienega Boulevard legend. But for those who can't bear to venture off the traditional path, there's also an option for a full turkey feast, priced at a reasonable $29 per person (1–8:30 PM; $32–$49 for prime rib; 310-652-2827).

Mélisse

1104 Wilshire Blvd., Santa Monica; 310-395-0881

At Zagat's top-rated French, Josiah Citrin is offering a three-course repast that includes seared foie gras with allspice currant reduction, Maine lobster ravioli with shaved white truffles (for $48 extra) and a dry-aged prime rib with horseradish jus. All entrees are served with a choice of your three favorite Thanksgiving sides (3–7:30 PM; $89 adults, $42 children; 310-395-0881).

Morels French Steakhouse & Bistro

189 The Grove Dr.; 323-965-9595

The name may be Gallic, but for Thanksgiving, this Grove at the Farmers Market favorite goes pure American with both an upstairs and a downstairs option. Those dining in the casual downstairs bistro pay $24 for their plate of turkey with gravy and cranberry relish; those who opt for the more opulent upstairs steakhouse room get a three-course menu for $65 per person (11:30 AM–11 PM in the bistro; 4–11 PM in the steakhouse).

Nick & Stef's Steakhouse

330 S. Hope St.; 213-680-0330

For those who demand a taste of tradition, Joachim Splichal's Downtown beefery is putting the steaks aside for the day in favor of turkey with all the trimmings (3–9:30 PM; $32 for adults, $15.95 for children; 213-680-0330).

Original Pantry Cafe

877 S. Figueroa St.; 213-972-9279

This classic Downtown coffee shop is planning a complete turkey dinner with sides, priced at a reasonable "under $20 per person" (11 AM on; 213-972-9279).

Patina

141 S. Grand Ave.; 213-972-3331

For those who want their Thanksgiving to exude gourmet elegance, Downtown's Patina offers a four-course menu of butternut squash ravioli, slowly cooked Chatham cod with roasted artichoke and barigoule jus, and, yes, a turkey with wild mushroom stuffing (noon–8 PM; $60 per adult, $30 children; 213-972-3331).

Saddle Peak Lodge

419 Cold Canyon Rd., Calabasas; 818-222-3888

This rustic American high above the hills of Malibu will serve a four-course sit-down including free-range turkey prepared two ways (braised, roasted), pan-roasted Scottish salmon, New Zealand venison loin, grilled quail with bacon fricassee, roasted pumpkin agnolotti and more (noon–8 PM; $85 per adult, $45 for children; 818-222-3888).

Zucca Ristorante

801 S. Figueroa St.; 213-614-7800

If you can talk your family into breaking with tradition, the Italian-style Thanksgiving meal offered at Joachim Splichal's Downtown Tuscan is a reliable choice – think pumpkin tortelloni, homemade wild-boar ragu pappardelle and grilled beef tenderloin in Barolo wine (served from 2 PM on; $39 adults, $15.95 children; 213-614-7800).

Cowa-Bungalow

BuzzEditor — Tue, 10 Nov 2009 11:11:00 GMT

The cozy, wood-lined Hancock Parker Larchmont Bungalow bills itself as ‘Artisan Cafe, Bakery, Brew’ – an accurate summation of its inexpensive American comfort-food menu served for breakfast, lunch and dinner; the homey setting includes a warming fireplace, a to-go counter and a staff deeply committed to words like ‘natural’ and ‘organic’; N.B. it's take-out only for now.

107 N. Larchmont Blvd.; 323-461-1528

A Taste of the East in WeHo

BuzzEditor — Tue, 10 Nov 2009 11:02:00 GMT

Agura Dining

Photo: Natasha Bedu

Agura Dining

Photo: Natasha Bedu

A striking 15-ft.-tall Buddha sits serenely behind the sushi bar of Japanese izakaya Agura Dining, the first American outpost of an upscale small-dish chain with locations in Japan and Hong Kong (the menu’s been tweaked for local tastes); it’s set in a former church, with an ornate chandelier hanging from the beamed ceiling.

514 N. La Cienega Blvd., West Hollywood; 310-289-1940

Agura Dining

Photo: Natasha Bedu

Zagat To Go, Now On Android

BuzzEditor — Mon, 09 Nov 2009 16:28:00 GMT

Finally, something that both the iPhone and the Droid does: Zagat To Go, our popular smartphone application for finding ratings and reviews of over 40,000 restaurants, hotels, nightlife and shopping worldwide, has come to Google's Android phone OS. And not only can you search for your favorite spots, the home-screen widget will offer you a randomly selected nearby restaurant for you to try. To get the app, which costs just $9.99, point your finger to the Android Marketplace.

Chefs Place Their Bets at the Borgata

BuzzEditor — Mon, 09 Nov 2009 15:25:00 GMT

Photos: Hernan F. Rodriguez

Celeb chefs and 700 food fans gathered at The Water Club in Atlantic City this weekend for the second-annual Savor Borgata event. Wolfgang Puck worked his station for over four hours straight, serving up pad Thai, grilled shrimp, steak and scallop skewers, and Chinese chicken salad. When the Buzz asked the super chef if he was a gambling man, he responded that he used to be but since opening restaurants, he rarely gambles: “Opening a restaurant is a gamble in itself because of the investment of time and money. But unlike blackjack, if people sit at our table at least they get something for their money!” Puck also responded to rumors of opening an NYC spot, “It hasn’t happened yet, because I am very difficult, but it may finally happen.”

Bobby Flay took some time between assembling surf ‘n’ turf skewers to tell the Buzz about his recent visit to the White House to film an episode of Iron Chef America. “No matter what your politics are, I just found the Obamas so impressive as people. And the White House seemed to be a house in every sense of the word. The first lady can go from being as professional as she could possibly be as first lady, then spin on her heels and become mom two seconds later. The President made me feel so comfortable, he made me feel like I knew him 30 seconds into it.” When Olympic gold medalist Peggy Fleming came by to introduce herself, Flay was so awestruck he asked the Buzz to take a picture of him with the famous figure skater-turned-winemaker (her label Fleming-Jenkins provided wine for the event).

Geoffrey Zakarian, who is the culinary consultant for the hotel, served beef tartare with mostarda and pickled chanterelles. The chef said even though he’s not by nature a gambling man, his biggest gamble in life was leaving business school for cooking school. He confided to the Buzz about being a Chopped judge, saying, “There is certainly a lot of nonsense in reality TV because everyone wants to be a star, and everyone wants to think they are a chef. But in the real world, in a restaurant, we have to find competent people who understand what's on TV is not real. You can cook in 30 minutes but can you run a kitchen day after day? Can you make your money back to investors? The people who can't cut it get ground to the dust very quickly.” Zakarian also confirmed that his new NYC spot, The Lamb’s Club, his “luxury bar and grill” in Midtown’s Chatwal Hotel, is on target for a spring opening.

Other chefs in the house: Fornelletto's Stephen Kalt, who said that his recent opening in Atlantic City foreshadows a return to NYC; izakaya’s Michael Schulson; and SeaBlue’s Michael Mina.

– Kathleen Squires

Dining News Elsewhere: Kraft Goes Hostile, Food Cart Love

BuzzEditor — Mon, 09 Nov 2009 11:54:00 GMT

– Cadbury has rejected Kraft's hostile £9.8 billion bid. [WSJ]
– McDonald's is set to launch a $1 breakfast menu. [WSJ]
– How did food carts become media darlings? [BlackBook]

– Related: a clever Pratt student comes up with a way to eat street food on the street. [Midtown Lunch]
– Ruby Tuesday has spent upwards of $100 million to upgrade its brand. [NYT]
– The birth of Subway's $5 foot-long. [Bussiness Week]
– Celebrating Veteran's Day with restaurant deals. [NRN]
– It had to happen: a Twitter-based reservation service launches in SF. [GS:SF]
– Frank Bruni's Born Round, the TV show?. [GS:NY]
– David Chang blogs his book tour for GQ. [GQ]
– Did Gossip Girl stop the "speakeasy" trend in its tracks? [The Atlantic]
– Foods that can cause headaches. [Divine Caroline]
– One angry diner. [NYP]
– American fast food you can't get in the U.S. [SquidInk, via Eater]

Outtake of the Week

BuzzEditor — Fri, 06 Nov 2009 17:52:00 GMT

It was good, but not nearly as good as the employees kept telling me.

Riding Waves at the Bazaar

BuzzEditor — Fri, 06 Nov 2009 17:24:00 GMT

Rojo y Blanca at The Bazaar by José Andrés

Photo: Natasha Bedu

During the month of November, José Andrés is offering a special menu at The Bazaar that consists of six "waves" of dishes meant to be shared, accompanied by four Spanish wines ($100 per person; served throughout the evening; 310-247-0400).

Dining News Elsewhere: Obesity and Cancer, Bacon-Wrapped Matzoh Balls

BuzzEditor — Fri, 06 Nov 2009 11:53:00 GMT

– A baguette dropped by a bird stopped the Large Hadron Collider. [Times]
– Linking obesity and cancer. [MSNBC]
– Scripps (which owns the Food Network) sets its sights on the Travel Channel. [EMD]

– Jamie Oliver, upholder of justice. [Telegraph]
– How wine became a "fast food." [Daily Beast]
– Daniel Boulud sets his sights on London. [Bloomberg]
– LA's Orso prepares for a final bow. [NYT]
– A long chat with Gordon Ramsay. [Telegraph]
– Not kosher: Ilan Hall's bacon-wrapped matzoh balls. [Jewish Journal]
– 7-Eleven gets ready to roll out its own wine. [MSNBC]
– Why Guinness can taste different in Ireland (and elsewhere). [Accidental Hedonist]
– Will laser etchings replace fruit and vegetable stickers? [Gizmodo]
– Portion sizes, then and now. [DivineCaroline]
– How exactly does Jell-O work? [BG]
– Meat, the fabric. [EMD]
– Cookie monster cupcakes love cookies. [Leila Cohan]

Food Truck of the Week: Mattie's Southern Kitchen

BuzzEditor — Thu, 05 Nov 2009 15:52:00 GMT

Mattie's Southern Kitchen logo

Photo: courtesy of the truck

When you consider the number of roadside stands that pepper the Deep South, it's no surprise to find a food truck that's managed the seemingly impossible concept of fried-chicken-on-wheels. The workers in the truck must be driven totally bonkers by the fine aromas arising from their grills and deep-fryers – how they resist constant temptation is a mystery to me. And there's much temptation to resist, for Mattie's offers everything from catfish tacos to pulled pork sandwiches...chicken 'n' cheese biscuits to one of the gooiest mac 'n' cheeses in town. It even offers genuine Southern-style sweet tea, which is essentially a glass of sugar moistened with tea, a demi-beverage to gladden the heart of anyone from south of Mason-Dixon. For locations, go to Twitter and Facebook – or the soon-to-functional mattiessouthernkitchen.blogspot.com.

– Merrill Shindler

Weekend Menu: Phelps Wine, Speakeasy and Organic Charity

BuzzEditor — Thu, 05 Nov 2009 15:39:00 GMT

Looking for a tipple and nibble this weekend? Try these.

Thursday and Friday, November 5–6: The Belvedere at the Peninsula Beverly Hills offers a four-course meal from chef James Overbaugh paired with four Joseph Phelps wines – including their 2006 "Insignia," which retails for $199 a bottle – for $98 per person (6–10:30 PM; 310-788-2306).

Saturday, November 7: At Speakeasy, the relentlessly creative Dan Silberstein of www.drinkeatplay.com turns the ballroom at the Renaissance Hollywood Hotel into a jazz lounge and bar with mixologists from all over town gathering to pour samples of gin, bourbon and scotch, along with fruits and cheeses. For those who opt for the VIP option, there is also a champagne bar (8–11 PM, 7 PM for VIP; $75 for general admission, $150 for VIPs; for more info, click here).

Sunday, November 8: CBS Studio Center hosts the 23rd annual "Go Green, Go Organic" benefit for the National Kidney Foundation of Southern California. At the culinary dine-around from noon to 3:30 PM, expect sustainable, organic dishes served by more than 30 restaurants, including Akasha, BLT Steak, Cecconi's, Loteria! Grill, Grace and XIV ($150 per person; click here for tickets).

Craft-ing a Cal-Italian Dinner

BuzzEditor — Wed, 04 Nov 2009 17:52:00 GMT

Craft

photo: Alen Lin

On Wednesday, November 11, get a Craft-y taste of Italy when chef de cuisine Anthony Zappola and pastry chef Shannon Swindle prepare a five-course California/Boot dinner – think braised Maine lobster with smoked bacon, porcini and watercress and venison saddle with Tuscan kale – paired with wines from Palmina winery. For a look at the full menu, click past the jump (7 PM; $125 per person; call 424-204-7485 or e-mail tcancino@craftlosangeles.com for reservations).

California Meets Italy wine dinner:

Wednesday, November 11th at 7pm
$125.00 per person (including wine pairings)

Menu:

Hors d'Oeuvres
Tocai Friulano, Honea Vineyard, Santa Ynez Valley, 2008

---

Fluke Crudo with Citrus & Wild Fennel
Malvasia Bianca, Larner Vineyard, Santa Ynez Valley, 2008

---

Braised Maine Lobster with Smoked Bacon, Porcini & Watercress
Barbera, Santa Barbara County, 2007

---

Roasted California Squab with Leg Ravioli, Chestnuts & Sage
Nebbiolo, Santa Barbara County, 2007

---

Venison Saddle with Tuscan Kale & Cippolini
Undici, 2006

---

Almond Praline Panna Cotta with Roasted Warren Pear
Santita, 2006

Dining News Elsewhere: An Illy Invasion, Iron Chef in the White House

BuzzEditor — Wed, 04 Nov 2009 12:08:00 GMT

– Illy is making inroads into U.S. coffee shops. [WSJ]
– Gordon Ramsay is planning to bring the popular MasterChef to the U.S. [THR]
– Sam Kass: assistant White House chef, policy wonk. [NYT]

– Related: Iron Chef America heads to the White House. [NYT]
– After 17 years, Jean-Georges is shutting down Vong. Though maybe not for long? [Eater]
– Learning to compost in Chicago's public schools. [Chicago Tribune]
– More on the affect of calorie counts on menus. [NYT]
– The Kogi Truck folks in LA have their own custom car now. [Mouthing Off]
– Kids menus should grow up. [BG]
– What does your beer choice say about you? [AdAge]
– Yellow Tail isn't the only Aussie wine, y'know. [WSJ]
– One 225,000-ton ship, more than 24 dining options. [EMD]
– Grant Achatz stands sternly in front of an airplane. [GS:C]
– Is it a steak house or a gay bar? [SteakHouseorGayBar]

Celeb Chefs Cover the Market

BuzzEditor — Tue, 03 Nov 2009 17:11:00 GMT

Spago

Photo: courtesy of the restaurant

Though fine dining may have cooled off a little as a result of the past year’s economic turmoil, celeb chefs remain as popular as ever. Fortunately, many of them have opened more casual concepts, allowing diners with tighter budgets to get a taste of their culinary vision. But how do these budget-minded sibs stack up against their high-end counterparts? Read up, and then add your own votes and opinions.

Wolfgang Puck

Arguably LA's most famous toque, Wolfgang Puck keeps packing them in at pricey perennial favorite Spago, while also offering his fare at lower prices at new places like Wolfgang Puck B&G.

Spago

176 N. Cañon Dr.
(Wilshire Blvd.)
Beverly Hills, CA 90210
310-385-0880; reserve online

Food	Decor	Service	Cost
26	25	25	$78

It “just keeps getting better” for devotees of this Beverly Hills “can’t-miss” “classic” that’s still “on top of its game”, serving the “superb” Californian cuisine of Wolfgang Puck (who often “comes out to greet diners”) turned out by chef Lee Hefter; the “royal” service proceeds at a “stately pace” in the “lively”, “elegant yet casual” interior or on the “serene patio” where patrons “dine under – and among – the stars”; so though it “may require your first-born as a deposit”, it’s “ever so worth it.”

Key to Zagat Ratings

Wolfgang Puck B&G

800 W. Olympic Blvd.
(Figueroa St.)
Los Angeles, CA 90015
213-748-9700

Food	Decor	Service	Cost
-	-	-	M

The eponymous chef-restaurateur expands his presence to burgeoning Downtown with this indoor-outdoor Californian at LA Live that offers a midpriced menu of his signatures – from pizza to prime meats and calamari to kurobuta; a musical-note motif repeating throughout the floors and light fixtures seems appropriate, considering its proximity to shows at both Staples and Nokia.

Susan Feniger

Susan Feniger, half of the Two Hot Tamales, has been bringing her specific take on Mexican cuisine to the City of Angels for decades, and she's still at it – her highly affordable Street opened earlier this year.

Border Grill

1445 Fourth St.
(bet. B'way & Santa Monica Blvd.)
Santa Monica, CA 90401
310-451-1655; reserve online

Food	Decor	Service	Cost
22	19	20	$34

“They still have their mojo” assert champions of this “legendary” Santa Monica Mexican from celeb owners Susan Feniger and Mary Sue Milliken serving up “stylized” south-of-the-border dishes and “tremendous tequila drinks” to wash ‘em all down; a “friendly” staff and brightly colored murals make up the “lively” atmosphere, although sensitive sorts call it “too loud for enjoyable eating”; P.S. happy hour is a “delicious deal” with $4 drinks and $3 tacos.

Key to Zagat Ratings

Street

Photo: Natasha Bedu

Street

742 N. Highland Ave.
(Melrose Ave.)
Los Angeles, CA 90038
323-203-0500

Food	Decor	Service	Cost
-	-	-	I

Susan Feniger (Border Grill, Ciudad) has taken over a former Melrose District coffeehouse, turning it into this Eclectic street-food eatery with high ceilings and an outdoor patio; its inexpensive, multiethnic menu – offering small plates from all over Latin America and Asia (with a few European stops) – brings back memories of the chef’s first creation, the much-loved City Restaurant.

Key to Zagat Ratings

The Axis of Eating

BuzzEditor — Tue, 03 Nov 2009 11:55:00 GMT

The Hudson

Photo: Claire Thomas

At the cusp of the Hollywood Hills, Boys Town and Little Russia, Fairfax District arrival The Hudson provides a multineighborhood destination for budget-friendly American comfort food, accompanied by many wines, beers and specialty cocktails; the commanding space is dominated by a 50-ft. tree growing in the dining room.

1114 N. Crescent Heights Blvd.; 323-654-6686