Second generation operated ethnic restaurants include marino ristorante in East Hollywood. Los Angeles Magazine’s “best” pick restaurant host, Mario Marino, shares responsibilities. Brother Sal (former owner-chef of Il Grano, La Bottega Marino), oversees the kitchen. (Marino ristorante) is one of t...
(Gerry Furth-Sides) Whether overseeing their Le Vallauris and Le St. Germain restaurants in Palm Springs, or catering a party of 50 in a landmark home straight up the mountain behind them (as they are here), the Belgian-American Bruggemans family and crews always makes it look and feel easy. Valuable lessons that became second ...
(Gerry Furth-Sides) Kale may be the current reigning king of home and restaurant menus, but corn remains the star of the show at Upper West Restaurant. A steady parade of waiters march out of the upscale tavern’s kitchen with what has become a signature item. Diners rave about it as “straightforward and honest,” but as [&h...
Sometimes you just need good old-fashioned Midwestern common sense to make a place work. Cameron Mitchell is the bigger-than-life, Ohio-based force behind the new Ocean Prime restaurant (former El Torito) restaurant at the “protected” Camden-Dayton signal on Wilshire – with no one-way Beverly Hills streets to negotiate. Th...
(Gerry Furth-Sides) Chef-owner Alain Cohen understands that most people think of kosher food as bland and without imagination – that’s because they’re eating the Eastern European version. Alain: I consider my treasured Tunisian recipes as a reflection of my passion for delicious food that’s kosher, and...
Kosher: What It is Not Kosher can be so complex that sometimes its easier, a la Michelangelo, to peel away the layers of what Kosher “is not” to arrive at its true essence. It also can clear up a lot of theories that have become urban legend, along with the idea of it being bland. […]...
(Gerry Furth-Sides) Paleo is the newest “buzz word” in the world of nutrition these days, and at Got Kosher? Restaurant and Bakery, Paleo dishes have the added health factor of being Kosher. And for those, like non-vegetarians who love veggies and fruits anyway, this is enticing food even when you take away the label, R...
Tunisia may share a Southern Mediterranean shoreline and continental roots with Algeria and Morocco, but I’ve always been impressed and delighted that its cuisine is as distinguished, even from the most similar and familiar, Moroccan, as Vietnamese is from Chinese. You may recognize the name, Tunisia, from recent world ne...
Offals continue to be a favorite on Chef Alain Cohen’s Got Kosher? Café special menu -- not for sensational reasons but because they were always popular in Tunisian cuisine. Offals came into widespread use simply because farmers had to use as much of the animal as possible....
Gloriously colorful Turmeric is the newest darling of celebrity chefs, although in ancient times, rich orange Turmeric (the color of baked yams), popular in both North African and Indian curry dishes, held such healing powers it became known as “the spice of life.” French-Tunisian Chef-owner Alain Cohen at Got Kosher” Cat...
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 