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<?xml-stylesheet type="text/xsl" href="http://www.zagat.com/cs/utility/FeedStylesheets/rss.xsl" media="screen"?><rss version="2.0" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" xmlns:wfw="http://wellformedweb.org/CommentAPI/"><channel><title>Los Angeles : Slideshows</title><link>http://www.zagat.com/cs/blogs/los_angeles/archive/tags/Slideshows/default.aspx</link><description>Tags: Slideshows</description><dc:language>en</dc:language><generator>CommunityServer 2.1 (Debug Build: 60809.935)</generator><item><title>Slideshow: Logos in Good Taste</title><link>http://www.zagat.com/cs/blogs/los_angeles/archive/2008/04/04/Slideshow_3A00_-Logos-in-Good-Taste.aspx</link><pubDate>Fri, 04 Apr 2008 21:40:00 GMT</pubDate><guid isPermaLink="false">00962a25-9afd-4299-ab9d-e8d9ba983dd8:11175</guid><dc:creator>BuzzEditor</dc:creator><slash:comments>0</slash:comments><comments>http://www.zagat.com/cs/blogs/los_angeles/comments/11175.aspx</comments><wfw:commentRss>http://www.zagat.com/cs/blogs/los_angeles/commentrss.aspx?PostID=11175</wfw:commentRss><description>

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	&lt;a&gt;&lt;img alt="Presidio" src="http://www.zagat.com/img/buzz/20080404_BoB_presidioFull.jpg" /&gt;&lt;/a&gt;
	
	
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	&lt;h6 class="imgcap"&gt;Photo: Mucca Design&lt;/h6&gt;
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	&lt;h3&gt;Do you have a favorite restaurant logo?&lt;/h3&gt;
	Or one you can&amp;#39;t stand? Let us know on the &lt;a href="http://www.zagat.com/Discuss/ForumPosts.aspx?SNP=NFZE&amp;amp;TID=5425"&gt;Zagat Discussion boards!&lt;/a&gt;
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&lt;p&gt;Earlier this week, the Buzz took a look at the process that goes into &lt;a href="http://www.zagat.com/Blog/Detail.aspx?SNP=NBOB&amp;amp;SCID=42&amp;amp;BLGID=11069"&gt;branding a restaurant&lt;/a&gt; by focusing on the work of one New York graphic designer, Louise Fili. But new restaurants open literally every day, and many of them put real effort into their logos with great results. This &lt;a&gt;slideshow&lt;/a&gt; shows a few recent logos from around the country (and one from London, too) that we found pleasing.&lt;/p&gt;

&lt;img src="http://www.zagat.com/cs/aggbug.aspx?PostID=11175" width="1" height="1"&gt;</description><category domain="http://www.zagat.com/cs/blogs/los_angeles/archive/tags/Slideshows/default.aspx">Slideshows</category></item><item><title>Slideshow: Sandwiches of Great Chefs</title><link>http://www.zagat.com/cs/blogs/los_angeles/archive/2008/03/19/Slideshow_3A00_-Sandwiches-of-Great-Chefs.aspx</link><pubDate>Wed, 19 Mar 2008 16:52:00 GMT</pubDate><guid isPermaLink="false">00962a25-9afd-4299-ab9d-e8d9ba983dd8:10788</guid><dc:creator>BuzzEditor</dc:creator><slash:comments>0</slash:comments><comments>http://www.zagat.com/cs/blogs/los_angeles/comments/10788.aspx</comments><wfw:commentRss>http://www.zagat.com/cs/blogs/los_angeles/commentrss.aspx?PostID=10788</wfw:commentRss><description>

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&lt;img alt="Zip" src="http://www.zagat.com/img/buzz/20080317_sandwichcover.jpg" /&gt;&lt;/a&gt;
	
	
	&lt;h5 class="imgtitle"&gt;&lt;em&gt;Tea sandwich trio by Michael Psilakis, chef-owner of NYC haute Greek Anthos&lt;/em&gt;&lt;/h5&gt;
	
	
	&lt;h6 class="imgcap"&gt;photo: Alan &amp;quot;Battman&amp;quot; Batt&lt;/h6&gt;
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&lt;p&gt;When top toques make a sandwich, the humble meal you can hold in your hand gets dressed up with gourmet ingredients and surprising combinations. For his book, &lt;em&gt;&lt;a href="http://www.battmanstudios.com/battmanstore/index.html" target="new"&gt;Sandwiches of the World&lt;/a&gt;&lt;/em&gt;, NYC photographer Alan &amp;ldquo;Battman&amp;rdquo; Batt snapped the layered creations of 108 chefs and snagged the recipes. (A portion of book proceeds goes to &lt;a href="http://www.thechildrensstorefront.org/index.htm" target="new"&gt;The Children&amp;#39;s Storefront&lt;/a&gt;, an independent, tuition-free elementary school in Harlem.) And while most are still recognizably sandwiches, others take the term to a new level. Here are a handful of images and a challenge &amp;ndash; can you name the chef behind the sandwich? &lt;/p&gt;

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