Alma, One of L.A.’s Most Celebrated Restaurants, Will Close at the End of October
"Short of continuing to roll the boulder up the hill, we were going to destroy our staff and ourselves."
By Sierra Tishgart"Short of continuing to roll the boulder up the hill, we were going to destroy our staff and ourselves."
By Sierra TishgartWriters called L.A.'s Alma the country's best new restaurant. Now it needs $40,000 just to stay open. Chef Ari Taymor explains what happened.
By Sierra Tishgart"If you don't have the passion, I think you should stop working as a chef."
By Sierra Tishgart"We didn't start serving foie until the ban."
By Sierra TishgartTaymor will likely be looking for wild sea-beans and stinging nettles to serve.
By Rob Patronite and Robin RaisfeldEstela, Piora, Contra, All'onda, Narcissa, blah, blah, blah,
By Sierra TishgartPlus: Reviews of Gato, the Writing Room, and more.
By Brennan CarleyJust put the iPhone down.
By Alan Sytsma"I suggest you get some therapy, deal with those bullying impulses," writes Alma chef Ari Taymor.
By Clint Rainey"Then I went to Minetta Tavern for Scotch and a chocolate souffle."
By Sierra TishgartThe L.A.-based Taymor is a rising star chef.
By Hugh MerwinAska, Fat Rice, and Saison made the cut.
By Sierra TishgartPinot noir, natural sodas, sake, and bottle-conditioned cocktails are available across L.A. from some of our favorite places to eat.
By Hadley TomickiAlma may have left Venice for Downtown, but now a whole bunch of its crew is back.
By Hadley TomickiDown in the O.C., Brad A. Johnson squeezes into The Cellar in San Clemente.
By Hadley TomickiThe chef is making ramen for a main course.
By Hadley TomickiThe offerings come from a global mash-up of progressive, natural wine-makers.
By Hadley TomickiThe chef will prepare an American menu of vegetable and seafood-based dishes with an Asian angle.
By Hadley TomickiRock the James Beard vote drive
By Tony ChenThe Korean sausage truck opens its brick and mortar this Saturday.
By Hadley Tomicki