DOWNTOWN — After a long night of event planning and organizing, Raphael Monsch and his marketing team in Zurich, Switzerland would be exhausted. Yet every Sunday morning the group would go to brunch — a popular meal in Switzerland featuring simple options like cheese or salmon.
When it comes to great Asian-influenced cuisine, Sawtelle Boulevard in West L.A. has Santa Monica beat by a long shot. Our city lacks the goodness of Vietnamese pho, ramen noodle bars, and Korean BBQ.
When I first moved to the Santa Monica area in 1964, instead of Italian restaurants everywhere there were Chinese restaurants everywhere. And one great treat was Sunday lunch with Moo Shoo.
Amidst a down economy, it is refreshing to hear a success story, especially when that story began right here in Santa Monica and involves one of the most competitive and cutthroat industries around — the beverage business.
I have always loved asparagus. But the minute I tasted grilled asparagus, it went from a vegetable I liked to one that I was madly in love with. Every time I make it — seasoned with my basic grilling trilogy of olive oil, salt and pepper — people ask for the recipe.
It started with the water. When the waiter at the Mr. C restaurant in the new, fancy Mr. C hotel in Los Angeles asked me what I would like to drink, I replied “plain water, no ice.
Having an opportunity to try the Veggie Grill’s new menu items was a real treat. Riding my bike up to their restaurant at The Grove on Fairfax Avenue and Third Street to do so was pretty exciting as well.
Eleanor Kong learned first hand that starting a small business can push one to their emotional and financial limits. For 20 months her storefront welcomed no customers but rather plenty of high priced contractors to build everything up.
I’m still making my rounds of the many Mexican restaurants in Santa Monica. El Cholo doesn’t qualify for “Old Timer” status; while the original opened downtown in 1923, they didn’t open up in Santa Monica until 1997.
While walking down the Third Street Promenade with my friend Michel, we were lamenting about the absence of French restaurants when we saw George’s Bistro.
THIRD STREET — Michael McCarty is a man on a mission. It’s not enough that he’s one of the leading progenitors of contemporary cuisine, that he’s a great art collector, that he has not one but two of America’s most celebrated restaurants (Michael’s Santa Monica, Michael’s New York), that he received
In the middle of Main Street, across the way from The Galley and behind the Ben and Jerry’s, is a small enclave that houses the newly opened Brick + Mortar.
