"Chef Niki Nakayama of n/naka has created a seven-course foie gras kaiseki menu which will highlight different cooking methods of foie gras complemented by various Japanese flavors."
"A Must Have Dish: Freshly baked biscuit that the kitchen splits in two, toasting the sugar-sprinkled halves before filling them with whipped crème fraîche and juicy berries."
"Best Banquet Hall, August 2011 - There’s no rental fee, just the cost of the food, which follows the old-school model: hand-carved roast beef, velvety mac and cheese."
"Best High-End Italian Restaurant, August 2011 - Chef Nicola Mastronardi's cooking embraces tradition and local markets while never losing sight of the basics of great Italian food."
"Best Restaurant for Allergic Diners, August 2011 - At Café Gratitude the menu is vegan, organic, and extremely conscientious—no evildoers hide in the ingredients at this health-obsessed house."
"Best Spicy Food, August 2010 - The habaneros, Szechuan peppercorns, and Thai chiles bubbling away in L.A.'s kitchens are not just about heat..."