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Monday is family-dinner night, when you can dine on big platters of fried chicken, porchetta or mussels at a reasonable price, and Thursday is still grilled-cheese night. If you missed the prix-fixe WGA Soup Kitchen dinners the first time around, they're back in an anniversary edition, maybe in anticipation of a SAG strike; chef Mark Peel prepares an elaborate degustation menu the third Wednesday of the month, and giant wine dinners show up on Mondays too sometimes, although Peel's new obsession (apart from the farmers market one, which continues unabated) seems to be 19th-century cocktails. To keep up with the place, sometimes it seems as if you need an annotated timetable, like the kind that are issued by Amtrak. But as the restaurant approaches its 20th anniversary, and the chefs Peel launched from his kitchen head some of the best restaurants around the country, Campanile still showcases every imaginable shade of fire and heat, from the cigar-box fragrance of that cedar-plank salmon to the leg of lamb flavored with the smoke from smoldering herbs, to the thin, broad sheets of veal that pick up the heady fragrance of burning oak logs.
We in the food media tend to get excited over the news of change and newness -- it gives us something to write about, if nothing else. But change, especially in the world of restaurants, can be fairly... More »
It's Saturday afternoon and there's a line forming out the door of Junior's Deli on Westwood Boulevard. Toddlers fumble around the deli case, seniors clutch their canes while patiently waiting for a t... More »
Campanile and the La Brea Bakery shop are closing. The restaurant and bakery, which are in adjoining locations separated by a courtyard on La Brea Avenue and were both opened by then-married chefs Mar... More »
Biting into La Brea Bakery's artichoke heart sandwich is like sipping a wine whose flavorings can only be articulated as hints. With the sandwich, of course, it's a bit more obvious: the 'chokes, marinated in olive oil and rosemary, are surrounded by ricotta cheese, arugula and pesto, stacked between slices of the bakery's renowned black-olive bread. The combo is subtly sublime, both lean and robust, the slightly acidic bite of the artichoke providing a tangy oomph, the arugula adding just a... More »
Great for brunch, great for special occasions (they've got some lovely private rooms on the 2nd floor overlooking the main dining room), great for grilled cheese night (on Thursdays) - get the Reuben with gruyere.
This well known restaurant is an ideal place to laze on Sunday morning with the newspaper. Great dishes abound, including brisket hash and olive oil fried eggs (but the menu changes frequently, so find what you like).
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