Since so few Los Angeles menus are fixed, I checked in with 10 local chefs to see what’s been motivating them, asking a single question: What’s the most recent dish you created for the...
Josie Le Balch was practically weaned in the kitchen and started working for her father at his Sherman Oaks restaurant, Chef Gregoire, beginning at age 14. She eventually branched out on her own, working...
Josie Le Balch and Daniel Snukal of 3 on Fourth, Santa Monica chefs that both use Estancia grass-fed beef, invited local writers and chefs to Josie Restaurant to showcase Uruguay’s finest export. Not only...