Features

L&E Oyster Bar

Rustic Canyon

Chef Evan Funke is moving on from his post at this Santa Monica restaurant and the newly opened Milo & Olive. Funke tells L.A. Weekly he has his own project in the works, but is heading for Spain first.

Mintwood Place

With former Central chef Cedric Maupillier at the stove, this long-anticipated restaurant has finally opened, with a menu that includes burrata ravioli in caviar sauce, frog legs in black-walnut romesco, and escargot hush puppies.

Interior Design, January 2012

The Tasting Table Test Kitchen & Dining Room featured in the January issue of Interior Design.

Al Tiramisu - Luigi Diotaiuti | Dupont Circle

The coziest pasta place for over a decade.

Vinegars Provide A Respite From Sweetness

Three new takes on vinegar take the meeting of tangy and sweet to new heights.

Avec Restaurant | West Loop, Chicago, IL

Recipe for quinoa-mushroom salad from chef Koren Grieveson of Avec restaurant in Chicago. 

Quinoa-Mushroom Salad - Koren Grieveson

Quinoa-Mushroom Salad from Koren Grieveson, Avec, Chicago

North End Grill - Danny Meyer | Battery Park City, NYC

Floyd Cardoz takes the midday business lunch to new heights with the opening of North End Grill in Tribeca.

Bulgarini Teaforest Café | Culver City, Los Angeles

Bulgarini's new location in Culver City.

Prune

March Kitchenware And Supplies | Sacramento, CA

First, a warning: A trip to March is going to inspire longing. Your galley kitchen may not be sizable enough to accommodate a custom white marble-topped island, and you might not need a copper stockpot large enough to bathe a child. But that won't keep you from wanting them just the same. Thankfully, the Sacramento street store offers some consolation prizes: elegant tableware from England's Brickett Davda, which gives Heath a run for its money; sets of five paper-thin glasses, ranging in size from tiny to not-so, one for any libation you desire, and elegant linen bibless bistro aprons from Boxwood Linens.

The Smile To Go

The Smile has opened this takeout-focused shop in Soho. Blood-orange-and-Delicata-squash salad, Cheddar-apple biscuits and honey pies (with pastries by a former M. Wells pastry chef) are on the menu.

Pasteur

Philippe The Original

Little Dom's

Tortaria

Today is opening day for this Union Square-area spot. Calling itself "a reimagined bodega" it will specialize in tortas, taquitos and other regional Mexican comfort foods. Click here to see the menu.

http://www.hopsandhominy.com

Today is opening day for this Southern food and beer emporium in Union Square. Yes, there will be fried chicken.

Love Café

Drink Recipes From Lantern's Keep | New York City, NY

Shake your cocktail with a grapefruit peel for added smoothness and flavor.

Regal Pompadour Cocktail Recipe

This drink uses a grapefruit peel to help round out its flavor.

Lantern's Keep Regal Daiquiri Recipe

The addition of a grapefruit peel helps to balance out this classic rum drink.

606 R & D

On Saturday, two City Bakery alums open this Prospect Heights eatery. Look forward to Kickstarter-funded doughnuts, mortadella roll-ups, gourmet groceries and kombucha on tap. Click here for the menu.

Urban Belly Korean-Inspired Sauces

Read about our favorite sauces from chef Bill Kim of UrbanBelly and Belly Shack. Enjoy them drizzled over dumplings, broth soups, in chicken marinades or swap it for your traditional hot sauce. 

Hey Boo Coconut Jams | San Francisco, CA

Known also as kaya, srikaya and sangkhaya, depending on whether you're in Singapore, Indonesia or Thailand, coconut jam is made by slow-cooking together coconut cream, egg yolks and sugar until the mixture reaches a spreadable consistency. The version made here in San Francisco by Hey Boo Jams (9 ounces for $11) is a deep golden yellow, owing to the use of saffron-hued, cage-free eggs; it resembles lemon curd both in appearance and in smooth, silky texture.

ABV Wine Bar

Bar Corvo