Email AuthorChristie Bishop
Valentine's Day Round-Up, Part 2: A La Carte Menus + Desserts
February 08, 2011 in Squid Ink
Valentine's Day Round-Up, Part 1: Prix-Fixe Menus
February 08, 2011 in Squid Ink
Featured Entry
First Look Inside Playa: John Sedlar's New Restaurant Opening This Friday
February 07, 2011 in Squid Ink
Nick SarnoffPlaya's "Flora y Terra" Dessert Playa, the second Latin restaurant from Rivera chef John Sedlar, opens this Friday, February 11 in the Beverly Boulevard space formerly home to Neal Fraser's...
Fig & Garcia Farms Teach At-Risk Teens About Nutrition & Local Produce
January 27, 2011 in Squid Ink
James Beard House Brings Its "Friends of James Beard" Benefit To SoCal
January 19, 2011 in Squid Ink
Featured Entry
Camp Blogaway 2011 Update: Registration Is Officially Open
January 14, 2011 in Squid Ink
Camp Blogaway If you're reading our food blog, chances are good that you might have your own food blog. You might write about recipes, restaurants, chef crushes, or even obscure flavors...
Fig + Garcia Organic Farm Team Up For Farm Dinner
January 12, 2011 in Squid Ink
Eat This Now: Maccheroni Tartuffo at Oliverio
January 10, 2011 in Squid Ink
Featured Entry
dineLA Restaurant Week Returns
January 10, 2011 in Squid Ink
Anne Fishbeinbaby artichokes with buffalo mozzarella, watercress and goji berries at Fig If you're one of the few noble people who's actually kept your New Year's resolution, get ready to face...
Jersey Grub Truck Hits L.A. Streets This Weekend
January 07, 2011 in Squid Ink
Holiday Detox: What L.A. Chefs Are Eating & Cooking In Their Own Kitchens
January 04, 2011 in Squid Ink
Eat This Now: Greenleaf's Corn Hotcakes With Blueberry Compote
January 03, 2011 in Squid Ink
Featured Entry
Q & A With Whist Chef Tony DiSalvo: Homemade Meatballs, Sicilian Roots + Tales Of A Private Chef
January 03, 2011 in Squid Ink
ViceroyWhist's Executive Chef Tony DiSalvoFrom W Hollywood's Delphine to The Montage's Scarpetta to The Four Seasons' Culina, transforming L.A.'s hotel restaurants from forgettable to five-star is seemingly becoming routine. Now...
