I had the fried calamari again last night at Vermont, which I used to really like, but it didn't seem as good this time. Who does the best fried calamari appetizer in the L.A. area (not South Bay or OC)? Extra points for good cocktails.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Sauteed Calamari with Parsley and Garlic
A quick sauté keeps calamari tender, while garlic, lemon, and parsley brighten up the gentle oceanic flavor of the squid. Serve with crusty bread for getting every last drop of the buttery sauce. Read more.
Behind the bar - Beetle House
We visited the Tim Burton-themed bar to check out some of their spooky concoctions. Read more.
Old Monk's Pumpkin Naan
Chef Navjot Arora made one of his fall specials for us. Get the recipe.
Let's Get Monster Smashed
If you need inspiration for your next Halloween party, check out these horror movie cocktail pairings.
The greatest chefs strive to serve the best food, and often, their inspiration comes from many sources. Chef Antoine Westermann of Le Coq Rico, develops many of his Michelin-starred meals by exploring the farmers’ market to procure local foods for his finest dishes. Read more.