F*$% it, I’m sucking it up and making a ressie even if it’s 3 months out.
I believe she’s one of the very few high end restaurants in LA that’s chef owned and she’s actually at the stove cooking! Unlike the prevalence of ‘business empire chefs’ or revolving door chefs bragging about staging 2 weeks in Noma, Mugaritz or whatever au courant bling joint