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Tower Bar: Glamour under the stars
Los Angeles Times Staff WriterON a balmy summer night, where do you take out-of-town friends more intent on seeing something of the Hollywood scene than trying the latest, greatest restaurant? To the most adult place on the Strip: Tower Bar at the Sunset Tower hotel. We commandeer...Tags: Hamburgers, Sunset Boulevard, Hotels and Accommodations, Foods and Beverages, Oysters
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Hungry Cat: Downtown, with fishnets flying
![A HUGE, purple-black sea urchin with glossy, lethal-looking spines lands on the table, looking like some improbable fur hat set on its side. It must be 6 inches around. The waiter passes out spoons and sets down a plate of crisp handmade crackers. "Spoon out the roe," he says, "put it on a cracker, squeeze some lemon over and add a sprinkling of sea salt." My friends have never eaten raw sea urchin straight from the shell before, but we follow orders. The taste is fantastic, briny and complex, with a mineral salt tang, lit up by that squeeze of lemon and the salt. This is a little bit of heaven on a plate: Small wonder the Japanese pay big money for these Channel Island sea urchins.](http://www.calendarlive.com/media/thumbnails/story/2007-09/32319807.jpg "A HUGE, purple-black sea urchin with glossy, lethal-looking spines lands on the table, looking like some improbable fur hat set on its side. It must be 6 inches around. The waiter passes out spoons and sets down a plate of crisp handmade crackers. "Spoon out the roe,\" he says, \"put it on a cracker, squeeze some lemon over and add a sprinkling of sea salt.\" My friends have never eaten raw sea urchin straight from the shell before, but we follow orders. The taste is fantastic, briny and complex, with a mineral salt tang, lit up by that squeeze of lemon and the salt. This is a little bit of heaven on a plate: Small wonder the Japanese pay big money for these Channel Island sea urchins.")
Los Angeles Times Staff WriterA HUGE, purple-black sea urchin with glossy, lethal-looking spines lands on the table, looking like some improbable fur hat set on its side. It must be 6 inches around. The waiter passes out spoons and sets down a plate of crisp handmade crackers....Tags: Alcoholic Beverages, Hamburgers, Foods and Beverages, Oysters, New Mexico
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Buckwheat flour in baking and cooking
Buckwheat may seem like an old familiar in savory Breton crepes or in earthy, nutty Japanese soba noodles, but it's also a uniquely versatile ingredient that can be baked into biscuits, rolled into Italian pasta and embraced in other ways that might...Tags: Pasta, Foods and Beverages, Caviar, Lifestyle and Leisure, Cheese
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For jazzy bites and savvy sips
Times Staff WriterOn a Friday night, two rigorously fashionable women in their 20s have driven into West Hollywood from Malibu to spend an evening tasting wine together. Seriously. And David Haskell, managing partner and resident wine guru of BIN 8945, a new wine bar and...Tags: Alcoholic Beverages, Newport Beach, Steaks, Potatoes, Oysters
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Sophisticated lady
Times Staff WriterAn actor friend from the East Coast told me some years ago about driving down Sunset Boulevard — Route 66 — when he first came west and saw Sunset Towers looming in the distance. There! I'm going to live there, he decided, as he cruised past...Tags: Jean Harlow, Clark Gable, Hotels and Accommodations, Doris Day, Foods and Beverages
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Still ahead of the curve
Los Angeles Times Staff WriterThe crowd in the dining room at the new, revised Patina ebbs and flows like the tide. By 6 or 6:30 the dining room is full to bursting. It quiets down after 8, and improbably, toward 10, swells with bons vivants ready and eager to eat at what would be a...Tags: Alcoholic Beverages, Foods and Beverages, France, Italy, Lifestyle and Leisure
Aug 15, 2007
|Story| Los Angeles Times
Sep 5, 2007
|Story| Los Angeles Times
Oct 29, 2008
|Story| Los Angeles Times
Nov 22, 2006
|Story| Los Angeles Times
Sep 7, 2005
|Story| Los Angeles Times
Mar 24, 2004
|Story| Los Angeles Times
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