Highlights
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Review: The Glunz Tavern
RedEyeReview: The Glunz Tavern 1202 N. Wells St. 312-642-3002 Rating: !! (out of four) Give it some time The Glunz Tavern has been gathering 90-plus years worth of dust—that's not quite as long as the Cubs' World Series drought, but it's still pretty...Tags: Great Chicago Fire (1871), Hotel and Accommodation Industry, Lifestyle and Leisure, Chicago Restaurants, Alcoholic Beverages
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The offal truth about animal parts
As Halloween approaches, we're reminded that while eye of newt and wing of bat may not have invaded the nation's restaurant menus, neck of lamb and ear of pig most certainly have. It's commonplace to find pig ears, head cheese and pig's feet on menus....
Tags: Salads, Foods and Beverages, Restaurants, Dining and Drinking, Halloween
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Review: True Italian finds a home at Gusto
Los Angeles Times Restaurant CriticWest Third Street used to have such a quirky charm for a neighborhood shopping district. For the past few years, though, glitzy boutiques and boites have displaced some of the old places as it gets a makeover as glamour puss. One welcome — and...Tags: Lifestyle and Leisure, Dining and Drinking, Restaurants, Larry Flynt, Tomatoes
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Pink slime: the meat behind the moniker
Pink slime needs to fire its agent and hire the guy who reps sweetbreads.
Pink slime is the unfortunately evocative name for ground-up beef scraps, fat and connective tissue that is heated and spritzed with ammonia before making its way to our plates....Tags: Animals, NPR, The Washington Post, Google Inc., Food Industry
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The Review: London's St. John Hotel with chef Fergus Henderson and Dinner by Heston Blumenthal
![Every time I'm in London, I somehow manage to find an excuse to eat at St. John Bar & Restaurant. That's a wonderful rustic restaurant for die-hard carnivores in northwest London from Fergus Henderson, author of the quirky but important cookbook "Nose to Tail Eating." I didn't go there this time, but that was only because Henderson and business partner Trevor Gulliver had just opened St. John Hotel on Leicester Square in the West End and I wanted to eat there.](http://www.latimes.com/media/thumbnails/story/2011-05/61533795-11154146.jpg "Every time I'm in London, I somehow manage to find an excuse to eat at St. John Bar & Restaurant. That's a wonderful rustic restaurant for die-hard carnivores in northwest London from Fergus Henderson, author of the quirky but important cookbook "Nose to Tail Eating.\" I didn't go there this time, but that was only because Henderson and business partner Trevor Gulliver had just opened St. John Hotel on Leicester Square in the West End and I wanted to eat there.")
Every time I'm in London, I somehow manage to find an excuse to eat at St. John Bar & Restaurant. That's a wonderful rustic restaurant for die-hard carnivores in northwest London from Fergus Henderson, author of the quirky but important cookbook "Nose...Tags: Hotel and Accommodation Industry, Ice Cream, Salads, Foods and Beverages, Pork Chops
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[Chef Change] The Review: Craft Los Angeles
![Before the Bravo network ever dreamed up "Top Chef," Tom Colicchio, the show's head judge, already had a remarkable career. He was chef and partner at New York's Gramercy Tavern in the mid-'90s, then in 2001 opened his own restaurant, Craft, a block away, holding down both kitchens for a while. Craft was followed by Craftsteak, Craftbar and the cleverly named sandwich spot 'Wichcraft. Soon he was opening versions in Atlanta, Dallas and Vegas and more.](http://www.latimes.com/media/thumbnails/story/2010-09/56431153-29144054.jpg "Before the Bravo network ever dreamed up "Top Chef,\" Tom Colicchio, the show's head judge, already had a remarkable career. He was chef and partner at New York's Gramercy Tavern in the mid-'90s, then in 2001 opened his own restaurant, Craft, a block away, holding down both kitchens for a while. Craft was followed by Craftsteak, Craftbar and the cleverly named sandwich spot 'Wichcraft. Soon he was opening versions in Atlanta, Dallas and Vegas and more.")
Before the Bravo network ever dreamed up "Top Chef," Tom Colicchio, the show's head judge, already had a remarkable career. He was chef and partner at New York's Gramercy Tavern in the mid-'90s, then in 2001 opened his own restaurant, Craft, a block away,...Tags: Television, Ice Cream, Pies and Tarts, Fraud, Foods and Beverages
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Was the 'Top Chef' finale really that close? We taste-test the dishes and see.
Show TrackerDuring the finale of "Top Chef" on Thursday, the judges insisted that the showdown between Michael Isabella and Richard Blais was nail-bitingly close. "As far as I'm concerned, it's a toss-up," said Tom Colicchio during the judge's table discussion.... -
The best tastes of CityCenter in Las Vegas
How many high-end restaurants can Vegas support, particularly in this economy? Easily a dozen more just opened in the new $11-billion CityCenter complex on the Strip and a number of them definitely have enough wow factor to pull in the hungry tourists....Tags: Casino and Gambling Industry, Arts and Culture, Foods and Beverages, Alcoholic Beverages, Sea Salt
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Phil Vettel's restaurant reviews
Tribune staff reporterAigre Doux 230 W. Kinzie St.; 312-329-9400. Reviewed on April 5 Though the name means "sweet and sour," there's scarcely a distasteful note to be found in this remarkable restaurant, run by husband-wife team Mohammad Islam (chef) and Malika Ameen...Tags: Brunch, Dining and Drinking, Restaurants, Charlie Trotter, Millennium Park
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Drago Centro in downtown L.A.
![Seriously, what is wrong with this town? If Celestino Drago, one of the best-known Italian restaurateurs in Southern California, can't get a crowd for his most ambitious restaurant yet, and a very glamorous one at that, then what? The fact that <a href="http://theguide.latimes.com/restaurants/drago-centro-venue">Drago Centro's</a> location -- downtown L.A. -- may be outside the comfort zone of his fan base shouldn't be a deterrent for more intrepid Italophiles.](http://www.latimes.com/media/thumbnails/story/2009-02/44990670-10170336.jpg "Seriously, what is wrong with this town? If Celestino Drago, one of the best-known Italian restaurateurs in Southern California, can't get a crowd for his most ambitious restaurant yet, and a very glamorous one at that, then what? The fact that <a href="http://theguide.latimes.com/restaurants/drago-centro-venue\">Drago Centro's</a> location -- downtown L.A. -- may be outside the comfort zone of his fan base shouldn't be a deterrent for more intrepid Italophiles.")
Seriously, what is wrong with this town? If Celestino Drago, one of the best-known Italian restaurateurs in Southern California, can't get a crowd for his most ambitious restaurant yet, and a very glamorous one at that, then what? The fact that Drago...Tags: Mussels, Foods and Beverages, Alcoholic Beverages, Restaurants, Dining and Drinking
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With his B & B Ristorante, Mario Batali shows Las Vegas how it's done
Los Angeles Times Staff WriterIT takes a blessedly brief two minutes to realize that the sommelier -- one of several -- at B&B Ristorante, Mario Batali's new restaurant in Las Vegas, knows his stuff. Our first order of business as we settle in at the restaurant in the Venetian...Tags: Casino and Gambling Industry, Foods and Beverages, Tourism and Leisure, Dining and Drinking, Restaurants
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Count on Lucques to get it right
![AFTER the din of the restaurant last night, <a href="http://theguide.latimes.com/restaurants/lucques-venue">Lucques</a> is heaven. No raucous birthday parties or pounding heavy-metal soundtrack. No standing around waiting for our table, whacked by passing monolithic handbags. I don't have to fight my way in or worry that the reservation desk has lost our reservation. I don't have to wonder whether the chef is in or not, because either way the food is consistently delightful and original.](http://www.latimes.com/media/thumbnails/story/2009-01/34327931-22123536.jpg "AFTER the din of the restaurant last night, <a href="http://theguide.latimes.com/restaurants/lucques-venue\">Lucques</a> is heaven. No raucous birthday parties or pounding heavy-metal soundtrack. No standing around waiting for our table, whacked by passing monolithic handbags. I don't have to fight my way in or worry that the reservation desk has lost our reservation. I don't have to wonder whether the chef is in or not, because either way the food is consistently delightful and original.")
Los Angeles Times Staff WriterAFTER the din of the restaurant last night, Lucques is heaven. No raucous birthday parties or pounding heavy-metal soundtrack. No standing around waiting for our table, whacked by passing monolithic handbags. I don't have to fight my way in or worry...Tags: Ice Cream, Harold Lloyd, Foods and Beverages, Grapes, Dining and Drinking
Jan 9, 2013
|Story| RedEye
Oct 25, 2012
|Column| Chicago Tribune
Jun 30, 2012
|Story| Los Angeles Times
Apr 26, 2012
|Story| Chicago Tribune
May 12, 2011
|Story| Los Angeles Times
Sep 30, 2010
|Story| Los Angeles Times
Mar 31, 2011
| Los Angeles Times
Mar 11, 2010
|Story| Los Angeles Times
Jan 23, 2008
|Story| Chicago Tribune
Feb 11, 2009
|Story| Los Angeles Times
Jul 25, 2007
|Story| Los Angeles Times
Dec 19, 2007
|Story| Los Angeles Times
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