| Oct 19, 2011
| 2:05 PM
What does a chef do after he has trained at the California Culinary Academy in San Francisco and worked under haute cuisine celebrities such as Daniel Boulud in New York and Wolfgang Puck in Beverly Hills?
If your name is Yianni Koufodontis, then you...
| Nov 2, 2011
| 12:21 PM
Last weekend I went to visit cousins who live in Oak Glen (elevation about 4,700 feet) where autumn was in full and colorful swing. Because of the higher elevation and the crisp nights, the leaves on many of the trees were beginning to show brilliant...
| Nov 10, 2011
Each year I keep a running log to track restaurants slated to open each month. When this January rolled around and I started my new list, I fully expected the pace of openings to slow to a trickle.
That hasn't happened. Instead, despite the curdled...
| Nov 10, 2011
Especially at this time of year, when relatives roll into town eager to live it up. It's fun to introduce them to L.A.'s ethnic dining scene, chase food trucks around town and stop in at the latest cutting-edge venues. But at some point, they may want...
| Nov 12, 2011
| 12:15 PM
Some say I was born a restaurant critic. There is no test for the position, so I guess it is as good a qualification as any. It didn’t hurt that I had a patriarch in the image of Moses as a father, and the Promised Land he sought was a great...
| Nov 22, 2011
| 12:50 PM
We've all been famished at the airport gate, but weighed down with too much stuff to comfortably wander toward food. That's why the newest addition to O'Hare International Airport sounds promising: food delivered to the gate. And for no extra charge!...
| Dec 11, 2012
Q: I have been cooking beef tenderloin with Madeira sauce from the Dec. 3, 2003, Trib for several years. My question is: Could I make it up to the point where I make the sauce then refrigerate it? Then, prior to serving, bring to room temp and finish it...
| Dec 22, 2012
The first responsibility of any great restaurant is to keep you in the bubble, the soft-serve cocoon of illusion where you forget the world exists for anything but your pleasure. And the newly redesigned Spago, from the moment you toss your keys to the...
| Dec 22, 2012
Wolfgang Puck shoots for legacy status and scores.
176 N. Cañon Drive, Beverly Hills, (310) 385-0880, http://www.wolfgangpuck.com/restaurants/fine-dining/3635
Lunch, noon to 2:15 p.m. Tuesdays to Thursdays and Saturdays, 11:30 a.m....
| Dec 25, 2012
| 1:43 PM
The spirit of giving is continuing this week at Whole Foods in Glendale.
Ascencia, a program that helps homeless individuals and families, is benefiting from donations collected by employees of the grocery store chain through its Grab & Give project,...
| Aug 25, 2012
When you are standing in line to order at Sycamore Kitchen, the new breakfast-lunch place in the La Brea design corridor, you are going to be distracted by the bakery counter, which stretches on for yards. Because in addition to the chocolate croissants...