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    Oct 27, 2004 |Story| Los Angeles Times

  1. The soulful simmer

    About 15 years ago, traveling along the Italian Riviera, I'd had all I could take of the brave new Italian foods I had just discovered: walnut cream sauce and sun-dried tomatoes and gnocchi and fresh mozzarella. (Well, they were new to me, anyway.) I wanted something hearty. So as I sat one evening in a cafe in Genoa, I chucked any notions I had of being a culinary sophisticate and asked the waiter if, <I>per favore</I>, I might have a bowl of pasta<I> alla Bolognese</I>.
    Special to The Times
    About 15 years ago, traveling along the Italian Riviera, I'd had all I could take of the brave new Italian foods I had just discovered: walnut cream sauce and sun-dried tomatoes and gnocchi and fresh mozzarella. (Well, they were new to me, anyway.) I...

    Tags: Lasagna, Nutmeg, Gravy, Foods and Beverages, Dining and Drinking

    2. Dec 15, 2004 |Story| Los Angeles Times

  2. Frank and Dino, meet George and Brad

    The Rat Pack era has legs that just won't quit. We've packed theaters for "Ocean's Eleven," and now "Ocean's Twelve." Sinatra's albums sell like hotcakes year in and year out. Pencil skirts and skinny suits are back. A martini and a steak charred rare is a night out for a generation too young to have experienced that die-hard glamour even second-hand. Their parents were into brown rice and tofu, or the leafy obsessions of California cuisine.
    Times Staff Writer
    The Rat Pack era has legs that just won't quit. We've packed theaters for "Ocean's Eleven," and now "Ocean's Twelve." Sinatra's albums sell like hotcakes year in and year out. Pencil skirts and skinny suits are back. A martini and a steak charred rare...

    Tags: Cheese, Meatballs, Foods and Beverages, Dining and Drinking, West Village

    3. May 11, 2005 |Story| Los Angeles Times

  3. French fashion plate

    The extravagant special-occasion restaurant with maxed-out service, exquisite appointments and a menu with breathtaking prices is losing ground just about everywhere. Does that spell the demise of the grand French restaurant? <I>Mais</I> <I>non</I>. But there has been a shift in tastes, and restaurateurs are struggling to catch up. Young French chefs in particular are having a hard time. They've trained since 14, endured years as underlings in hierarchical kitchens, worked incredibly long hours and now is their moment, just when the audience for haute cuisine is dwindling.
    Times Staff Writer
    The extravagant special-occasion restaurant with maxed-out service, exquisite appointments and a menu with breathtaking prices is losing ground just about everywhere. Does that spell the demise of the grand French restaurant? Mais non. But there has...

    Tags: Breads, Death, Foods and Beverages, Dining and Drinking, Pies and Tarts

    4. Apr 22, 2005 |Story| South Florida Sun-Sentinel

  4. Regalo/Fort Lauderdale

    Is there such a thing as too many Italian restaurants? Not by South Florida standards. So in a saturated market, individuality seems like a shoe-in for longevity. Which is exactly the case at Regalo, a 14-year-old, 120-seat Federal Highway landmark...

    Tags: Fort Lauderdale, Breads, Meatballs, Recipes, Bars and Clubs

    5. Apr 22, 2005 |Story| South Florida Sun-Sentinel

  5. Amici Ristorante & Bar/Palm Beach

    The last time I dined at Amici Ristorante & Bar, I was taken with everything about it. Its quaint storefront setting. The friendly yet formal sense of hospitality. And then there was the food. Every dish started with exquisite ingredients. I called the...

    Tags: Fort Lauderdale, Sea Bass, Cheese, Pasta, Maryland

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