Stay the Bouchon course with Thomas Keller.
Stay the Bouchon course with Thomas Keller.
Let Napa have French Laundry and New York City keep Per Se. Thomas Keller’s first Southern California outpost of the famed restaurant suits us Angelenos just fine.
Candy Land has nothing on the new So Bev boutique. (No dentists allowed.)
Sometimes you just need a nosh. Head to the top floor of Barneys New York for lox and bagels with a view of the hood.
It had you at poolside. But the recently revamped indoor-outdoor trattoria at the Avalon Hotel has chef Mirko Paderno to get you, too.
Wolfgang Puck does steak, steak, and more steak. (And there’s no such thing as too much of a good thing.)
Photo: Courtesy of Four Seasons / Cut Steakhouse
Chop, chop! To the salad. Jean Leon original? Leon turkey? Leon tuna? Leon grilled chicken? Salami or not? Okay, now that’s settled. Down to business.
Go to see and be seen at the shabby chic home of scrumptious fried chicken, delectable minty gin gimlets, and a perpetually paparazzi-filled sidewalk.
Sneak downstairs to the Beverly Hills Hotel’s old-timey breakfast and lunch counter for two eggs fried any way you like on the grill or a classic BLT.
Photo: Getty Images
Let’s make a deal: one bite of your prime rib for a bite of the filet mignon with Bordelaise sauce. Then we’ll talk about your script.