Thomas Keller of the much-honored French Laundry, north of San Francisco, who has some qualms about new-wave Spanish cuisine, remarks that ''the French work ethic has deteriorated over the last few years'' and that compared with Spain, ''you have in France a much more traditional, fundamental-based cooking.'' - A Laboratory of Taste By ARTHUR LUBOW Published: August 10, 2003 http://www.nytimes.com/2003/08/10/magazine/10SPAIN.html?pagewanted=all
So Many Ventures Did Not Spoil the Chef
CUT Steakhouse in Beverly Hills
Melisse Restaurant - 1104 Wilshire Blvd, Santa Monica
A arte pintada pelo californiano Bumblebee Loves You, tem o título que é a cara de Santa Monica: Beach Day – Dia de Praia!