Just landed back in L.A., which may be why I'm finding these old menus so interestingly nostalgic. They're from two of the chefs who made eating here in the eighties so exciting. I've admired John Sedlar since I first tasted his food at St. Estephe in 1981. Classically trained (like so many of the city's best young chefs of that time, he worked with Jean Betranou), his Manhattan Beach restaurant started out serving French food with a California twist. But Sedlar was restless, and before long he began looking to his roots in Abiqui New Mexico, experimenting with American ingredients and American ideas. He was the chef who introduced me to American caviar, and I'll never forget his salmon painted dessert, which owed something to Georgia O'Keefe. He
Vintage Menus: Two from Los Angeles
Vintage Menus: Two from Los Angeles
Vintage Menus: Two from Los Angeles
Just landed back in L.A., which may be why I'm finding these old menus so interestingly nostalgic. They're from two of the chefs who made eating here in the eighties so exciting. I've admired John Sedlar since I first tasted his food at St. Estephe in 1981. Classically trained (like so many of the city's best young chefs of that time, he worked with Jean Betranou), his Manhattan Beach restaurant started out serving French food with a California twist. But Sedlar was restless, and before long he began looking to his roots in Abiqui New Mexico, experimenting with American ingredients and American ideas. He was the chef who introduced me to American caviar, and I'll never forget his salmon painted dessert, which owed something to Georgia O'Keefe. He