My first taste of Chef Josiah Citrin’s cooking was at the James Beard “Chefs and Champagne” event in May. Melisse served a Spring Veal with Anson Mills Polenta, Morel Essence and Red Wine Jus. I...

Food is the epicenter of Mormon culture, which makes it seem like people rarely show up at church events – well, any event – without the expectation of noshing. No food is virtually a mortal sin...

Under chef Walter Manzke, the Melrose Place restaurant's third incarnation is quite the experience.

The blue door, shuttered for more than a year and a half, is open once again, and the stage...

My new best friend, Laraine Newman, recently took me to Carmines here in Los Angeles, an old school Italian joint that was once the stomping grounds of the Rat pack. From what I heard, there was...