The Sizzle and the Steak: Edoardo Baldi Builds on His Family Legacy in Los Angeles
The chef’s latest restaurant expands the Baldi universe with Tuscan steaks, tomato-forward pastas and a menu built for L.A.’s particular appetites.
Chefs
Interviews with and news about the world’s most successful and innovative chefs. Read more about Restaurants.
Cleophus Hethington’s Afro-Caribbean Food Resets the Scene at L.A.’s Lucia
As Lucia marks its first year, chef Cleophus Hethington is building an Afro-Caribbean menu shaped by Caribbean travel, Black foodways and his Miami roots.
At Cape Town’s Salsify, Ryan Cole Draws From the Sea and Soil
From yellowtail caught off Cape Point to foraged succulents and Karoo lamb, Salsify’s menu is rooted firmly in place.
