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Chefs tackle lofty task: improve plane food
Special to The Los Angeles TimesAchef in full white uniform approaches you at your seat and explains the menu, asking about your likes and dislikes. He makes it clear that the menu is open to interpretation and that you should feel free to mix and match. Perhaps the roast parsnip soup...Tags: Transportation, Restaurant and Catering Industry, New Orleans, Restaurants, Air Transportation Industry
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Provisions on the way to the wine country
Forgot the bread? Need to pick up a couple of cheeses or some ripe fruit? Here are our favorite spots for filling in the gaps on the way to your wine country picnic. Or maybe you forgot to cook? No worries; many of these shops offer everything you'll...Tags: California, Wisconsin, Sandwiches, Salami, Santa Barbara (Santa Barbara, California)
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At the Palazzo Las Vegas, it's no-limit dining
Times Restaurant CriticTHE server shows off the charred bistecca fiorentina, then carves the massive porterhouse into finger-thick slices. At $160 for two, it's easily the most expensive steak I've ever eaten, if not the most expensive piece of aged meat in the country. Want to...Tags: Casino and Gambling Industry, Casino and Gambling, Mississippi, Fava Beans, Shrimp
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Restaurant standouts at the Palazzo, plus one that's off the Las Vegas Strip
Here are the notable restaurants in the new Palazzo Resort Hotel Casino (3325 Las Vegas Blvd. S., Las Vegas), plus one worthy maverick off the Strip: Carnevino, (702) 789-4141; www.carnevino.com. Open 5:30 to 11 p.m. nightly; bar opens at 5 p.m. Lunch to...Tags: Lifestyle and Leisure, Restaurants, Dining and Drinking
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New edition of 'Ma Gastronomie' with a Thomas Keller introduction
He loved butter and practical jokes, had an insatiable appetite and was inclined to start his mornings by shaving outdoors with two magnums of Champagne on ice by his side. At one point, nearly half of the Michelin three-star chefs in France had trained...Tags: France, Jean Cocteau, Restaurants, Dining and Drinking, Death
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Oh, the places you'll go
Los Angeles Times Staff WriterI'm leavin' on a jet plane. No security lines, no revolting airplane food, no middle seats. Instead, circle the globe in 25 days on a private jet -- go four-wheeling through the Serengeti, climb the ruins of Machu Picchu, dive the Great Barrier Reef....Tags: Monaco, Ferrari, Cruises, Trips and Vacations, Travel
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Seoul Searching
Tribune staff reporterBill Kim reached across the Formica table in the little hot wings restaurant, targeting a dish of pickled daikon cubes with long metal chopsticks."I remember these from being a kid," he said. "Dad would bring home fried chicken and this pickled daikon....Tags: Companies and Corporations, Onions, Anchovies, Chicago Weather, New York Weather
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Charlie Trotter's, Alinea in top 50
Metromix.comEl Bulli is still the best restaurant in the world, The French Laundry is still the best restaurant in America and two of the world's top 50 restaurants are right here in Chicago. Or so says Restaurant magazine, which Monday unveiled this year's The S....Tags: Chicago Restaurants, Lifestyle and Leisure, Restaurants, Dining and Drinking, San Francisco
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School's open, the butcher is in
STEAK school is open. The Butcher of Panzano -- aka Dario Cecchini, the most famous butcher in all of Italy -- announces his Officina della Bistecca (Steak Workshop) in the heart of Tuscany's Chianti Classico region: "In a very convivial and above all...Tags: Chicago Restaurants, Wolfgang Puck, Restaurants, Dining and Drinking, Foods and Beverages
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Apple -- a new hang in hard partying West Hollywood?
Times Restaurant CriticTHE sprawling space at 665 N. Robertson Blvd. in West Hollywood has had so many names over the years that I can't recall them all. Each one promised an elegant restaurant and hip lounge experience, soldiered on for a while, then faded. Now, Apple...Tags: Alcoholic Beverages, Lifestyle and Leisure, Restaurants, Dining and Drinking, San Francisco
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Tackling the ethics of eating
There was a time, not so long ago, when eating in an environmentally, ethically conscious way was a drab business -- brown and beige food, with a few wilted organic vegetables relegated to a woebegone produce bin at the grocery store.
But these days,...Tags: California, Fishing, Arable Farming, Death, Long Island
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Hail to the chef?
Tribune criticThe blogosphere and even some print publications are buzzing with speculation as to who might become the next White House chef. Which, in itself, demonstrates how the pre-inauguration excitement over this administration is unlike any in memory. Can...Tags: Chicago Restaurants, Michelle Obama, Rick Bayless, Restaurants, Dining and Drinking
Nov 4, 2007
|Story| Los Angeles Times
Sep 5, 2007
|Story| Los Angeles Times
Apr 2, 2008
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Apr 2, 2008
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Nov 12, 2008
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Feb 1, 2008
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Sep 5, 2007
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Apr 24, 2007
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Jan 30, 2008
|Story| Los Angeles Times
Sep 8, 2008
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Apr 22, 2009
|Story| Los Angeles Times
Nov 11, 2008
|Story| Chicago Tribune
Original site for Charlie Trotter topic gallery.
