Short Order opens its doors to the public at 5 p.m. today. The highly-anticipated restaurant is the latest enterprise of L.A. food royalty Nancy Silverton and the late Amy Pressman. So, what's on the menu? Well, burgers, of course, and a whole lot more. more ›

Health-conscious The Cheesecake Factory fans rejoice. Starting August 9, the national restaurant chain will unveil its new "SkinnyLicious" menu, according to today's news release. The new menu offers 50 items that rank much lower in calorie count than the currently offered eats. Remember the Cheesecake Factory mentions in the Center for Science in the Public Interest's 2011 Xtreme Eating Awards? more ›

When the Los Angeles Unified School District's dairy contract expires on June 30, superintendent John Deasy plans to recommend spilling flavored milk -- chocolate and strawberry -- off the menus of 650,000 meals served daily by LAUSD. Currently, 60% of the milk consumed by L.A. Unified students is flavored, according to the LA Times. more ›

As we know well, President Barack Obama came to Los Angeles yesterday and tied up our traffic, spoke to young campaign enthusiasts at Sony Pictures in Culver City, and then had dinner with his supporters at Tavern in Brentwood. While we know what he said during his speech at Sony, what many are wondering is: What did he eat? more ›

Forget the slowly sagging carved wonder on your front steps--pumpkins are for eating, and we've got a few picks for some great pumpkin eats and drinks at Los Angeles restaurants and bakeries. Some are seasonal, some are year 'round, and some you might have to follow on Twitter to find. There's no trick here...just treats! more ›

The 200th anniversary of Oktoberfest is but a distant hangover in Munich, Germany, but in Los Angeles, it's still chugging along. LA Beer Week continues through the weekend and so do many Oktoberfest celebrations and special events. Here are a few of the tastiest... more ›

Storytelling is at the core of Chef John Rivera Sedlar's food. Earlier this year at Downtown's Rivera, Sedlar showcased a new menu based on the history, myth, and culture of his Spanish roots. Called "Sangre," the menu was offered to dineLA customers in February, and was the first step towards implementing a set of new menus that would speak to the diner about the profound connections between past and present--both historically and in his own culinary life. more ›

Yesterday 13 SoCal locations of the carbo-centric Panera Bread debuted their calorie count menuboards, according to the OC Register. Including calories alongside menu items is something that we'll be seeing in California starting January 1, 2011 by law, however this fast-casual chain has become an early adopter. more ›

It's a shame that not every diner can sit down with Rivera's John Sedlar and listen to him tell the stories of his dishes while they dine. Sedlar is a gifted storyteller in person, however the power of myth, history, and culture are also embedded in every bite of the beautiful food he has on the menu at his popular and welcoming downtown restaurant. more ›

We like a good cause here at LAist, and we also like a good sweet treat. So when we heard that one of our own was on a mission to get a creation of his on the menu at venerable LA deli institution Canter's we thought we'd pitch in and offer our help. Zack Jerome, the LAist sports writer who also is the man behind the Lost Angeles blog, has come up with the "Zack and White," an aptly-named assemblage using Canter's Black and White cookies and an ice cream filling. more ›

The Dining Room is the fine dining restaurant located within the The Langham, Huntington Hotel & Spa. Not only are they a great "special occasion" dinner destination, but they can boast something pretty unique: A one-star rating from the coveted Michelin Guide (it's the only hotel-run restaurant in Los Angeles with one). Now the restaurant is prepping for their new Chef de Cuisine's menu, which will debut on July 31st. more ›

A new nutritional information and menu labeling law will take effect next Wednesday, forcing many restaurants in the state to provide facts about the food they serve. Split into two phases, the first one next week states that restaurants with 20 or more locations in California must provide brochures at the point of purchase with number of calories, grams of saturated fat, grams of carbohydrates and milligrams of sodium for all standard menu items. 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 ›

Well, that's what Casa's public relations folk are saying. But we'll let the public (and Yelp) decide its uniqueness starting tomorrow when Casa finally opens in downtown's California Plaza next door to MOCA on Grand Avenue (we've penned the area as Performance Row). more ›

With all the buzz surrounding restaurant newcomers Anisette and Comme Ca, another elegant French bistro has quietly slipped under the foodie radar: The Hall at Palihouse. This serene, casual, but sophisticated space within the "extended-stay" hotel has recently changed chefs: Anisette's former chef de cuisine, Brendan Collins, has taken over from Stephanie O'Mary, and in doing so has invigorated the traditional French bistro menu with more exotic Mediterranean influences. more ›

The latest thing in great restaurant ideas? Pinot Bistro in Studio City has announced a new service for busy worker bees: Cuisine Rapide, a $20 lunch menu guaranteed to get you in and out of the restaurant in 45 minutes. more ›

As much as we like to give love to LA's many veg-heads, once in a while, you've got to give equal billing to good old meat. "Snout to tail" cuisine, which encourages the use of every single little bit of the animal, has long been a way for us omnivores to practice a more ethical approach to meat-eating. Now you can enjoy a four-course "Head to Tail" menu, along with a lecture on the practice, at Ford’s Filling Station next Monday night. Leading the lecture will be none other than chef/owner Ben Ford himself, alongside star chefs Neal Fraser (Grace, bld) and Nate Appleman (from San Francisco’s A16). So what does the head-to-tail philosophy espouse?

By using all parts of the animal or vegetable, from cutlet to cockscomb, diners will not only experience new tastes and textures, they will meditate upon the art of butchery and the environmental impact of modern factory farms. “Considering the recent beef recall and the growing demand for locally produced, artisan food products, I felt like creating a Head to Tail event would be a great jumping-off point for a discussion about the factory farming techniques of today compared to how our forefathers farmed and ate,” said Ford. “I feel that it is disingenuous not to use the whole beast and there are a growing number of chefs who feel the same way. Nate and Neal are both supremely talented chefs and we had a great time creating this menu together.”

Jeffrey Chodorow is at it again in Los Angeles: along with renowned chef Michel Richard, he is bringing a new upscale dining experience to Hollywood, in the form of Citrus at Social -- yes, Social, the nightclub-cum-lounge located in the old Hollywood Athletic Club building on Sunset. The restaurant (with its own separated bar) will be opening tonight, and as of 11:00 am this morning, you can still get reservations through OpenTable. more ›

This is hilarious... and weird. Back in 1998, my family took my grandmother out for her 89th birthday to a restaurant that fused French and Asian. The quaint little restaurant in Chicago's suburban North Shore village of Wilmette was appropriately named Chinsoiserie. The seven of us were seated and we immediately ordered fifty dollars worth of delicious appetizers. When it came time to order our meals, half of what we desired sent the waitress... more ›