Most famous for its version of bossam: boiled pork belly you wrap up into leaves with raw garlic, sliced chiles and a salty condiment made from tiny fermented fish. Read more.
If you have contemplated a meal of blowfish, your dreams were probably shaped by the popular conception of the notorious fish of death. Here it's the centerpiece of a pleasant evening. Read more.
The most famous restaurant in the observable universe, reinvented by Wolfgang Puck and his new chef, Tetsu Yahagi. The thick prime rib steak sings with the flavors of blood, age and char. Read more.
Michael Cimarusti’s raw materials come from all over the world, but his sense of seasonality, his easy multicultural flavor palette and his unfussy use of California produce is solidly L.A. Read more.
