Boster, Mark -- B581938874Z.1 LOS ANGELES, CA., MARCH 2, 2012: Tacos at Border Grill in Los Angeles MARCH 2, 2012 .(Mark Boster/Los Angeles Times). (Mark Boster / Los Angeles Times)
Chef Raymond Garcia prepares a dish at the restaurant in the Fairmont Miramar Hotel in Santa Monica. (Ann Johansson / For the Los Angeles Times)
Chef Travis Lett’s restaurant on Abbot Kinney Boulevard in Venice has crunchy-crusted wood-fired pizzas. (Bob Chamberlin / Los Angeles Times)
David LeFevre’s restaurant is giving Angeleno’s a reason to drive to the South Bay for dinner again. (Luis Sinco / Los Angeles Times)
Advertisement
Chef Josiah Citrin’s Santa Monica restaurant offers luxury ingredients ... and luxury prices. (Gary Friedman / Los Angeles Times)
The Postmodern shed in Venice is open to the outside. (Ricardo DeAratanha / Los Angeles Times)
A large wood oven is the heart of the cuisine. (Ricardo DeAratanha / Los Angeles Times)
The impression is of Italian cooking translated into an odd American dialect, with plating done by an art director. (Ann Johansson / For the Los Angeles Times)
