A Fresh Take on Fish

    The signature dish at the newly opened Paperfish on Melrose Avenue in Los Angeles plays off its name: seasonal fish and vegetables baked en papillote?the French technique of wrapping the ingredients in parchment paper to infuse the flavors while cooking. The new venue is headed by Patina Restaurant Group’s Joachim Splichal, who opened Patina in Hollywood nearly 20 years ago. Under the direction of executive chef Yianni Koufodontis, who worked as sous chef at Spago before running the kitchen at Maple Drive, which previously occupied the Paperfish location, dishes are prepared with an unexpected mix of flavors such as oysters on the half shell with pomegranate-ginger granite and steamed turbot with dried fruit couscous and eggplant-oxtail tagine. (310.858.6030, www.patinagroup.com/paperfish)

    ?Alexandra Foster

    Photo by James Lipman
    Find out how the V-8 stacks up against its V-12 stablemate…
    This race-adapted hybrid generates 86 more hp than its road-going counterpart…
    Porsche 918 Spyder
    See the winner and rankings, as well as exclusive photos and videos of all the cars...
    Caterham Bikes Carbon E-Bike, a brawny carbon-fiber-and-aluminum electric bicycle that looks like a...
    The Stingray is the seventh generation of the Corvette, a model that has been in production since...
    Photo by Mathieu Heurtault/Gooding & Company
    The annual Gooding & Company Amelia Island Auction...
    Photo by Scott Williamson/www.photodesignstudios.com
    Stutz Motor Car of America, produced the Blackhawk from 1971 through 1987...
    Chevrolet brought its Corvette Stingray convertible to Palm Springs, a popular location for...
    Photo by Max Earey
    The new sedan generates 552 hp and 465 ft lbs of torque…
    Photo by Yakima Products Inc
    The company claims its rack is the most aerodynamic on the market…