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If there's a barometer for gauging when not to open a credit-limit-breaching, forget-the-mortgage kind of restaurant, Charlie Palmer has chosen to ignore it. One step into his sleek South Coast Plaza eatery and you're convinced that the place is as good as recession-proof. And the prices? Well, let's just say that you'd better be recession-proof, too.
For a deceptively plain-looking libation, this is one high-maintenance cocktail. A few years back (when Charlie Palmer was debuting), we remember the vino fresco. Listed at the bottom of the menu, its... More »
Bev Mo and Total Wine have nothing on Charlie Palmer this weekend. Serving artisan cheese and offering pours of roughly 40 different bottles on sale in a relaxed (read: at no cost) environment is the ... More »
This Charlie Palmer chef takes his craft pretty seriously. After going over the ingredients for the recipe, we must say, this is one intensely flavorful tomato salad! To catch up on what you missed wi... More »
Our interview with chef Kim continues as we look into his background in Korea, as well as his aspirations for the future. We also hear about his experience working for previous On the Line subject Ama... More »
When we first began our On the Line series more than two years ago, Amar Santana was one of our first interviews. How times have changed. As Santana puts the finishing touches on his Broadway ba... More »
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