Beer Belly in Los Angeles’ Koreatown may be best known for serving up craft beers curated by owner Jimmy Han, but the man behind the food has also been winning accolades and recommendations from patrons and food critics alike. Chef Wes Lieberher, hailing from Philadelphia, became an essential part of Beer Belly just a week […]
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11th Annual 'Dine About Town San Francisco'
“Dine About Town San Francisco” returns on June 1 and runs through the 15. Offering over 100 participating restaurants, the “Dine About Town San Francisco” program includes two-course lunch menus for $17.95 and/or a three-course dinner menus for $34.95. The list of participating restaurants can be found after May 15 at dineabouttown.com. To save even […]
Beer festival at Tony’s Darts Away
Join Tony’s Darts Away in Burbank, CA on Saturday, April 21 from 11 AM to close for the celebration of its 2 year anniversary and all day Beer Festival. In addition to the extended outdoor deck and bar, Tony’s Darts Away’s Beer Festival will be serving chef Randal St. Clair’s menu favorites such as their […]
Chaya offers three Easter Sunday Brunch options, CHAYA Downtown celebrates the spring with the Cherry Blossom Festival
On April 8 from 11 AM – 3 PM, Chaya Downtown, Chaya Beverly Hills, and Chaya Venice will each offer a three-course Easter Brunch menu ranging from $35-$38 ($12-$18; ages 12 and under).
SOL Cocina offers classic views of Newport Harbor while dining from your boat
Sol Cocina is welcoming back “Dock & Dine Season” for its third year at the Balboa Marina in Newport Beach. The restaurant will provide traditional Coastal Mexican cuisine and dockside catering during the spring and summer months. “Dock & Dine” will offer five tasting menu packages such as the AZUL ($75 for a group of six) and the TACOS SOL($150 for […]
New chef and menu at Lexington Social House
Lexington Social House in Hollywood welcomes their new chef, Jared Simons, to the team as well as his new spring menu. Joining Lexington Social House from Violet and Bardot, Chef Simons brings his classic American fare with a subtle twist focusing on the usage of products from small farms, minimally processed, and union/American made.