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When an existing restaurant is given a new identity, its owners tend to shut down during the transition. After all, there is a different name …
Before martinis became playthings, dolled up with espresso, Dubai chocolate and the like, the cocktail spoke of elegance. The stemware, the sh…
The Sardine Factory occupies a unique position. It has been a fine dining destination for 55 years, with famed dishes like abalone bisque that…
Regulars from Bill Lee’s previous restaurants have their favorite dishes, from ribs to bread pudding. As eyes scroll down the menu at Kona Ste…
It is said that Napoleon could do wonders with dessert. For his part, Wellington was a red meat master—and pretty good with puff pastry, to boot.
Onion rings may not say everything about Maligne. In presentation and flavor, however, they tell a pretty close story.
“I’ve got one more in me—just one,” says veteran restaurateur Bill Lee.
One of the best burgers in Monterey County is a contradiction—opulent and nuanced, yet also a rough hewn, swaggering beast. It also comes with…
Controversy seems to follow prime rib, for some reason.
For an enterprising restaurant couple who had no ambitions of opening such a place, Fabrice and Jennifer Roux have put together one promising …