A lot of people have been following Daniel Mattern and Roxana Jullapat since they were young cooks at Campanile, through their stint at Ammo. Cooks County, which they opened with Claudio Blotta of Barbrix in the former Bistro LQ, is a cheerful place that feels like a wine bar but functions more as a restaurant, with actual appetizers and main courses, as well as Jullapat's aggressively homey desserts -- focaccia with roasted grapes, cranberry chess pie and hot beignets oozing chocolate cream. A perfect first-date restaurant? If you're persuaded by clams steamed in vermouth, nettle fettuccine with chanterelles, and beef tenderloin with sunchokes, I'm guessing it might be.
Where the Chefs Eat is an ongoing series in which we ask a local chef to give us his or her favorite spots for everyday or cheap dining options. This week we talk to Niki Nakayama, chef and owner of n... More »
Food as art is an overwrought concept; so is food as therapy. But food as art and therapy? Now, that's more fun. And so, we created a little quiz similar to the inkblot test you might have taken durin... More »
L.A. Oktoberfest -- October 20-21: Bust out the lederhosen for this one, because it's likely to get a little crazy. This two-day festival at the Vanguard in Hollywood sounds like a scene from the movi... More »
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