Gertler’s Kitchen Uber Kaiser [CLOSED]
It may sound strange to contradict Adam Gertler, who recently called his Reuben Dog The Best Thing I Ever Made. The Food Network chef hosts Kid in a Candy Store and Will Work For...
Vincenzo Marianella discusses Cocktail Consulting, SHOREbar, Trattoria Neapolis, One Night Stands, Motorcycles + More
I first interviewed Vincenzo Marianella in 2009, and the Copa d’Oro conductor better explained his background and approach at that point. However, we still had plenty to discuss. On May 18, I met with...
Interview: chef Josie Le Balch (Josie + Next Door By Josie)
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...
Milo & Olive: Channeling Italy through California Prism
It was a pretty seamless transition. Josh Loeb and Zoe Nathan, who already found success with Rustic Canyon Wine Bar & Seasonal Kitchen, Huckleberry, and Sweet Rose Creamery opened Milo & Olive last December,...
Interview: chef Zoe Nathan (Rustic Canyon, Huckleberry, Milo & Olive + Sweet Rose Creamery)
If Zoe Nathan follows the trajectory of the nursery rhyme “Rub-A-Dub-Dub,” her next move would be to make candlesticks. She started as a butcher, working at Mario Batali’s restaurant Lupa in Greenwich Village. A...
Milo & Olive Sausage & Grits
Breakfast for dinner can be a great indulgence. Milo & Olive has given it a fun twist. Josh Loeb and Zoe Nathan found runaway success with Rustic Canyon, Huckleberry and Sweet Rose Creamery. They...
