Chefs have called a temporary truce between NorCal and SoCal, so they can unite forces and fight for their right to foie gras. The ban on foie gras begins on July 1, but chefs in California are still hoping to work out a deal with lawmakers so that they can continue serving it legally. more ›

California's gastronomes are getting closer to living in a state where foie gras is illegal, and another Los Angeles chef has decided to celebrate the revered--and reviled--food item to the fullest until he can't do so legally any more. more ›

What's going on in the local food scene? Chew on this: There's a new hotspot coming to NoHo, a birthday celebration with $1 oysters, and how to fight for your rights to party with foie gras, plus a few more food news bites. more ›

What's going on lately in the L.A food scene? Chew on this: There's a basketball-inspired cocktail smackdown happening this season in DTLA, a new Chick-fil-A is opening today in L.A., one restaurant is offering a foie gras farewell menu, a brewery has a bigger, better, badass pub, and more. more ›

Our days of being able to legally consume foie gras (fattened duck liver) in California are waning, and as the enforcement of the statewide ban nears, chefs who love the delicacy are making the most of it. more ›

California became the first state to ban foie gras back in 2004, but the law will not be enforced until next year. In July 2012, "duck liver cannot be served throughout the state if the duck was force fed, which is the method used by duck raisers for the liver to become fatty," explains AHN. Not all chefs are on board with the ban, though. more ›

The dynamic duo of Chef Ludo Lefebvre and his wife Krissy took their act on the road for a new series on the Sundance Channel called Ludo Bites America. With the series debuting on Tuesday July 19th, we had the chance to ask the Lefebvres a few questions about the show, the food, and life in front of--and behind--the cameras. Here's Part One of our two-part interview. more ›

Forget the whole food truck trend, and consider for a moment the idea of roving chefs and semi-rogue restaurants appearing within another food-space. Like a sort of culinary hobo with a spot on the guest list, Chef Ludovic Lefebvre works out of the tiny kitchen at Breadbar on 3rd Street, an invited squatter of sorts with a short tenure as the night-shift guy. Only it's his name that emblazons the temporary signage and the daily menu. It is LudoBites, the pop-up restaurant phenom that has tongues wagging, with a looming end-date on the horizon for their current residency. more ›

Today marks the opening of Petrossian's first Los Angeles area storefront. It's a cafe and boutique featuring menu items such as a Smoked Chorizo Scramble, a Tsar Cut Smoked Salmon Trio, the always controversial Foie Gras, an interesting grilled cheese made of buffalo mozzarella, tomato, olives and pesto on ciabatta and other meaty and fishy items. The boutique carries items like wines, cheeses, jams, gift baskets and the such. Tonight from 4 to 7 p.m. is their grand opening and starting tomorrow, regular hours (11 a.m. to 9 p.m.) begin. more ›

Are you subscribed to Lesley Balla's new foodie newsletter, Tasting Table? Well, you better be, because this former EaterLA editor is proving to be the fastest finger on the foodie trigger. To wit: the latest message in our inbox, regarding a fantastic new deal at one of the city's most expensive restaurants. Craft LA, brainchild of Top Chef's Tom Colicchio, has just unveiled a downright economical new menu featuring small plates, with nothing over $9. more ›

Who eats foie gras? Not West Hollywood restaurant-goers, at least not anymore. Despite the recent failure of Chicago's City Council to ban foie gras in that city, West Hollywood is charging ahead with a new city ordinance to prevent the sale of foie gras in restaurants. more ›

Foodblogger Andrew at Very Good Taste has posted a list of one hundred foods that he thinks every omnivore should try once in his or her life. Since he posted the list earlier this month, he's gotten close to 700 comments with many, many links backs to personal lists. Clotilde Dusoulier at Chocolate and Zucchini has posted hers here. She's missing 37 from the list -- which favors access to the Anglo-American larder (and liquor cabinet). more ›

A sexy new NYC restaurant import is hitting Beverly Hills: Bond St, the brainchild of New York entrepreneur Jonathan Morr. BondSt is offering up modern Euro-Japanese cuisine in a sexy brown-leather setting (EaterLA has a few pics up here). more ›

On Monday October 17th, Club Culinare is hosting a Chef a Table dinner with Swedish Chef Conny Andersson at the Regent Beverly Wilshire. Andersson will spend each of five courses at a different table, and guests are encouraged to engage in table talk about culinary issues and other pressing global concerns. Andersson graduated with honors in culinary school, has created dishes at some of the top restaurants in the country including L'Orangerie and the Four Seasons Hotel in Beverly Hills and has gathered inspiration from his travels throughout Bali, India and the Caribbean. The dinner begins with a Champagne and canapé reception at 6:30 p.m., followed by the dinner created by Andersson featuring dishes such as Crisp Skin Pork Belly with Braised Fall Beans, Molasses Cabbage and Small Arugula and Guinea Hen with Warm Salad of Salsify, Fall Apples and Foie Gras at 7:30 p.m. All that, plus some prime elbow rubbing with the chef! The event costs $105 per person, which is all-inclusive. more ›

It's been busy legislative week up in Sacramento. One law in particular should make animal rights activists cheer and hardcore gastronomes groan: Governor Schwarzenegger signed the measure prohibiting the practice of gavage, AKA force-feeding ducks and geese to fatten their livers. Because of the Governor's largess and concern for the rights of animals who cannot speak for themselves, foie gras producers in the state will have to develop a humane alternative to the practice which is used to create the swollen, juicy livers to satisfy the finest epicurean palettes. Sounds like tough legislation to swallow for might foie gras purveyor, Sonoma Foie Gras, the state's only source of domestic foie gras. more ›