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Lukshon

A collection of news and information related to Lukshon published by this site and its partners.

Top Lukshon Articles see all

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  • Sherry Yard among six to be inducted into James Beard hall of fame

    Sherry Yard among six to be inducted into James Beard hall of fame
    Former Spago and future Helms Bakery pastry chef Sherry Yard will be among the new inductees into the James Beard Foundation’s Who’s Who of Food and Beverage in America, the hall of fame of the culinary world.
  • Jonathan Gold | Manhattan Beach restaurant review: Little Sister a bit twisted

    Jonathan Gold | Manhattan Beach restaurant review: Little Sister a bit twisted
    If a theme has emerged in Los Angeles restaurants over the last several years, from Picca and Spice Table to Lukshon, A-Frame, Rivera and Corazon y Miel, it is the idea of Asian American and Latin American chefs trained in classical European kitchens,...

    Jonathan Gold | Culver City restaurant review: At Bucato, stop for a snack, stay for pasta

    Jonathan Gold | Culver City restaurant review: At Bucato, stop for a snack, stay for pasta
    Is it fair to judge a new restaurant by one dish? Because as much as I would like to concentrate on the fried cauliflower or delicious crab crostino with lardo at Bucato, the new restaurant from Evan Funke, whom you may remember from his term at Rustic...

    The cup runneth over at The TASTE

    The cup runneth over at The TASTE
    Food lovers lucky enough to attend Los Angeles Times’ The TASTE over Labor Day weekend devoured dozens of savory samples and gulped cupfuls of craft cocktails. If you’re feeling left out, the best I can offer is a rundown of event highlights...

    Chef Sang Yoon's 'numb-hot' dandan noodle dish emerges from trials by fire

    Chef Sang Yoon's 'numb-hot' <i>dandan</i> noodle dish emerges from trials by fire
    Anyone who's ever worked with me in the kitchen knows that I like to tinker with dishes for a while before I decide to finally offer them on the menu. But then once I've gotten them where I want them to be, I tend to let them be. Normally, recipes for...