Visiting LA in a few weeks and plan to have one high-end dinner. Thinking of eating at Patina, but wanted to get some opinions, before taking the plunge. Comparable to the likes of Daniel, French Laundry, Gary Danko, etc.? Thanks.
Cooking Light's Jaime Ritter and Christopher Michel unveil the sunion, an onion that's supposed to prevent you from crying when cutting into it. The two compare it to traditional onions to find out if they really live to the tear-free hype.
Cheese, beans, tortilla chips, and maybe a smattering of sour cream. You know the nacho drill. But the dish itself invites a much broader interpretation, like our spin on a coastal shrimp boil. Instead of red potatoes we used thick-cut kettle chips.