Past Stories
Timeless and tasty
By Richard Foss
There is a wonderful book called “How Italian Food Conquered the World” that charts the acceptance of ...
Take your foot off the gas pedal
By Richard Foss (Richard@RichardFoss.com)
I drove past the Melody Bar & Grill thousands of times without stopping in – I worked in...
Old school speakeasy by the beach
By Richard Foss (Richard@RichardFoss.com)
“Chloe certainly is dim,” I remarked to my companions as I walked into the s...
Well read and well fed
By Richard Foss (Richard@RichardFoss.com)
The name’s a little pretentious, but the food is good,” explained my friend, Philip...
High ambitions, harbor view
By Richard Foss (Richard@RichardFoss.com)
The long curve of Admiralty Way in Marina del Rey has been a restaurant row for ...
Spicy Garlic Festival at Chaya
By Richard Foss (Richard@RichardFoss.com)
The décor at Chaya in Venice is whimsical, with sculptured paper sea creatures ...
Nightlife, murals and a darn good steak
By Richard Foss (Richard@RichardFoss.com)
Some people have visited Danny’s multiple times and never noticed the full-size antiq...
Westside Dining Guide 2013
Chefs making connections
By Richard Foss
Ambitious artists have agendas – they want you to think in a different way about what you perceive. Chefs have an advantage over some other creators, in that they can have a continuing...
The city is asleep; Your stomach is awake
By Richard Foss
You know the story – the show was good, but you didn’t have dinner beforehand and spent some time hanging with friends afterward. You feel slightly hollow and look at the clock. It’s after 11, and you…
Chefs making connections
By Richard Foss
Ambitious artists have agendas – they want you to think in a different way about what you perceive. Chefs have an advantage over some other creators, in that they can have a continuing dialogue with those who&...
