This story comes courtesy of LA Weekly. By Jessica A. Koslow Cooking octopus can be tricky. But when done right, it's tender, delicious and loa...

For foodies, dinner-instagrammers and chef groupies, there's no better way to welcome 2013 than indulging in a prix-fixe menu or family-style feast at...

Story courtesy of Marpop.com By Mar Yvette Easter is Sunday, April 24 this year (a little later than usual), but that just means you have more ...

Photos and text courtesy of marpop. By Mar Yvette If you thought Cinco de Mayo was the only excuse for celebrating a rather obscure holiday wit...

The city known for its celeb spotting, air kissing, and let's-do-lunching has suddenly emerged as one of the country's most influential restaurant des...

Red O, it is clear, is basically a consulting gig for Bayless, and the owners seem to be gambling on a hunch that Bayless' sleek, modern Mexican cooki...

Text courtesy of Citysearch. By Mar Yvette Looking for the hottest new restaurants in LA? Even if you're watching your wallet a little more closely ...

Pull up in front of the new Red O on Melrose and, before deigning to take your car, a valet in an embroidered guayabera and natty straw hat will lean ...

All the restaurants on the Dining Deck atop the new Santa Monica Place are interesting, especially the Chinese one, Xino, with a breathtaking view of the 3rd Street Promenade from its terrace.

Chef Rick Bayless has led the way towards acceptance of and enthusiasm for Mexican food as gourmet fare. In this interview, he discusses his LA restaurant and shared a recipe for halibut ceviche.