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RedEyeReview: The Glunz Tavern 1202 N. Wells St. 312-642-3002 Rating: !! (out of four) Give it some time The Glunz Tavern has been gathering 90-plus years worth of dust—that's not quite as long as the Cubs' World Series drought, but it's still pretty...
As Halloween approaches, we're reminded that while eye of newt and wing of bat may not have invaded the nation's restaurant menus, neck of lamb and ear of pig most certainly have. It's commonplace to find pig ears, head cheese and pig's feet on menus....
Los Angeles Times Restaurant CriticWest Third Street used to have such a quirky charm for a neighborhood shopping district. For the past few years, though, glitzy boutiques and boites have displaced some of the old places as it gets a makeover as glamour puss. One welcome — and...
Pink slime needs to fire its agent and hire the guy who reps sweetbreads. Pink slime is the unfortunately evocative name for ground-up beef scraps, fat and connective tissue that is heated and spritzed with ammonia before making its way to our plates....
Every time I'm in London, I somehow manage to find an excuse to eat at St. John Bar & Restaurant. That's a wonderful rustic restaurant for die-hard carnivores in northwest London from Fergus Henderson, author of the quirky but important cookbook "Nose...
Show TrackerDuring the finale of "Top Chef" on Thursday, the judges insisted that the showdown between Michael Isabella and Richard Blais was nail-bitingly close. "As far as I'm concerned, it's a toss-up," said Tom Colicchio during the judge's table discussion....
Before the Bravo network ever dreamed up "Top Chef," Tom Colicchio, the show's head judge, already had a remarkable career. He was chef and partner at New York's Gramercy Tavern in the mid-'90s, then in 2001 opened his own restaurant, Craft, a block away,...
Tags: Television, Ice Cream, France, Peanut Butter, Recipes
How many high-end restaurants can Vegas support, particularly in this economy? Easily a dozen more just opened in the new $11-billion CityCenter complex on the Strip and a number of them definitely have enough wow factor to pull in the hungry tourists....
Seriously, what is wrong with this town? If Celestino Drago, one of the best-known Italian restaurateurs in Southern California, can't get a crowd for his most ambitious restaurant yet, and a very glamorous one at that, then what? The fact that Drago...
Tribune staff reporterAigre Doux 230 W. Kinzie St.; 312-329-9400. Reviewed on April 5 Though the name means "sweet and sour," there's scarcely a distasteful note to be found in this remarkable restaurant, run by husband-wife team Mohammad Islam (chef) and Malika Ameen...
Los Angeles Times Staff WriterAFTER the din of the restaurant last night, Lucques is heaven. No raucous birthday parties or pounding heavy-metal soundtrack. No standing around waiting for our table, whacked by passing monolithic handbags. I don't have to fight my way in or worry...
Tags: Lamb, Appetizers, Breads, Chestnuts, Carrots
Los Angeles Times Staff WriterIT takes a blessedly brief two minutes to realize that the sommelier -- one of several -- at B&B Ristorante, Mario Batali's new restaurant in Las Vegas, knows his stuff. Our first order of business as we settle in at the restaurant in the Venetian...
Jan 9, 2013 |Story| RedEye
Oct 25, 2012 |Column| Chicago Tribune
Jun 30, 2012 |Story| Los Angeles Times
Apr 26, 2012 |Story| Chicago Tribune
May 12, 2011 |Story| Los Angeles Times
Mar 31, 2011 | Los Angeles Times
Sep 30, 2010 |Story| Los Angeles Times
Mar 11, 2010 |Story| Los Angeles Times
Feb 11, 2009 |Story| Los Angeles Times
Jan 23, 2008 |Story| Chicago Tribune
Dec 19, 2007 |Story| Los Angeles Times
Jul 25, 2007 |Story| Los Angeles Times
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