Inspired by the idea of a concept album, each season’s bill of fare has about 20 new dishes that are designed to be eaten in order. Inside, you’ll find Dialogue, a tiny 18-seat restaurant with sparse ...

Heading up the escalator toward the space that will soon be occupied by one of America’s most ambitious new restaurants, I’m enveloped by the smell of fresh waffle cones being made in the Technicolor ...

In the burgeoning Los Angeles food scene, the most exciting restaurants are opening primarily downtown or in the hipster enclaves of Silverlake and Venice. Where they’re not opening is up the block ...

A good massage. An overdue trip to my colorist. A Springsteen ticket. Those are some of the things I've determined are worth $125 an hour. It's not lost on me that they're all luxuries, and so is ...

The temporary Weekly critic describes Beran as being “equal parts earnest, lighthearted and obsessively thoughtful.” These characteristics come out in full force in his cooking: A course called ...

“Until recently,” writes Jonathan Gold in his review of Dialogue, “there were few non-Asian restaurants that aspired to the highest level of international cooking, the rarefied realm of the World’s ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater Southern California/Southwest. He has covered dining, restaurants, food culture, and nightlife in Los Angeles ...

One of the best things I’ve ever eaten was a pressed squab that was part of the Hunt menu at Chicago’s restaurant Next, a bloody, barely roasted bird whose breasts and legs were ceremoniously carved ...