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Executive chef Farid Zadi had no plans to open Cafe Livre's seafood tagine for dinner. But he's eating humble pie (probably French, Algerian or Spanish, because that is the sort of food he cooks). And... More »
Don't wear your lacy picture hat, and don't even think about elegantly extending your pinkie as you hold a cup of tea at Cafe Livre. "We want to make tea service more casual and fun, take it out of ... More »
Now you taste it, now you don't. That's what happens to the tagines that come with couscous at Cafe Livre in Culver City. The seasonings change as often as executive chef Farid Zadi gets a new idea, ... More »
When we first told you back in August about the Farid Zadi/Susan Park/David Haskell project that will combine a brasserie, a retail section of prepared foods section and, eventually, a cooking school,... More »
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