Dining out is changing. It’s no longer just about ordering from a menu, but stepping into the kitchen, hearing the chef’s story and taking a ... Read more The post Chef’s tables and tasting menus are ...

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Whether it’s salmon, mahi-mahi, or the swordfish that locals whisper is the best in California, each fillet gets the same respectful treatment—cooked over mesquite wood that imparts a subtle smokiness ...