Rossoblu in downtown Los Angeles
Nonna’s Tagliatelle al Ragu’ Bolognese: beef, pork, not too much tomato sauce
Charcuterie board at Rossoblu
Grilled Duroc pork chop with turnip, apple, mustard jus, bitter greens
Interior at Best Girl at Ace DTLA
Burger on potato bun with ume mayo, cabot cheddar, caramelized onion, dill relish, house made fries
NoMad’s famed chicken for two from New York location that has black truffle and foie gras under the skin.
Executive pastry chef Mark Welker is crafting lemon tarts and other sweets for the coffee bar.
The NoMad’s interior is designed by Jacques Garcia.
David Schlosser behind his cypress counter.
Slicing wagyu beef.
Tuna with labneh, dill, onions, cucumber and jalepeno salsa verde.
Tagliatelle with pesto.
Fried cauliflower with peanuts and thai basil.
Crispy pork belly
Roasted bone marrow.
Bestia’s dining room and bar.
Chocolate budino tart with salted caramel and sea salt by Genevieve Gergis.
Dishes from Pawan, Nakul, and Arjun Mahendro.
Spiced mango pork belly.
Chicken tikka poutine inspired by Indians living in Toronto.
Assortment of food from The Mighty