Pork Los Angeles

Republique Dry-Aged Cook Pigs Pork (Dose of Vitamin P)

For Los Angeles Food & Wine, Republique and the Manzkes (Walter and Margarita) welcomed leading San Francisco chef Michael Tusk into their kitchen to prepare a collaborative four-course lunch. Each dish was very good,...
Cocktail Los Angeles

Republique Celery Cocktail (Drink of the Week)

At Republique, brash bar manager Erik Lund has applied lessons learned from mentor Julian Cox to create a balanced cocktail menu centering on APERITIF, TRADITION, and MARKET to complement Walter Manzke’s California-influenced French cuisine....
Lobster Roll Los Angeles

Petrossian Lobster Roll (Food of the Week)

At Petrossian West Hollywood, chef Giselle Wellman has earned the freedom to experiment with the famed family’s marquee ingredient: caviar. Sure, you can find premium sturgeon roe on soft scrambled eggs and blinis, but...
Steak Los Angeles

Bouchon Beverly Hills Steak Frites (Food of the Week)

At Bouchon Beverly Hills, the sole Los Angeles outpost from Thomas Keller, the Napa Valley Vintners hosted lunch with winemakers from their region, along with assorted wine-fueled media types. A prix fixe menu led...
French Food Portland

Le Pigeon Seared Foie Gras (Food of the Week)

I’m certainly not someone who worships at the altar of foie gras, and while the fattened duck liver’s extinction from California struck me as arbitrary, my state clearly has plenty of great ingredients remaining...
Pasta Los Angeles

Republique Spaghetti alla Chitarra with Clams (Food of the Week)

Republique is the hotly anticipated restaurant that replaced Campanile and La Brea Bakery, featuring Walter Manzke, his chef wife Margarita Manzke and business partner Bill Chait. The grand space, which is rolling out in...