Chef Rick Bayless newest book Frontera: Margaritas, Guacamole, Snacks is a collection of recipes of his prized margaritas, guacamole and snacks. I got a sneak preview when Rick Bayless hosted a cooking demo and book signing at his Red O Restaurant in Los Angeles and have since had fun trying recipes at home.
RANGE is the newest restaurant to open in Washington. D.C. Not much of a foodie town when I lived there over a decade ago, today Washington, D.C. has transformed into a food and cocktail destination. RANGE, led by Chef and Owner Bryan Voltaggio (Bravo’s Top Chef season 6 finalist) and an amazing team including co-owner Hilda Staples, general manager Steven Fowler, wine director and Master Sommelier Keith Goldston, beverage director Owen Thomson, chef de cuisine Matt Hill, pastry chef John Miele and pizza-maker Edan MacQuaid, is no exception.
RANGE is a 14,000 square foot space located on the third floor of the Chevy Chase Pavilion. Located in a mall and surrounded by neighboring malls, the modern space shares an atrium with the Embassy Suites hotel and other retail shops. However, it is not a hotel restaurant, or for that matter a typical mall restaurant.
MessHall is the newest incarnation of the original Brown Derby in Los Feliz. Built in 1929, it was originally the home of Willard's Chicken Inn until 1941 when director Cecil B. DeMille bought the restaurant and turned it into the Brown Derby, birthplace of the "Cobb Salad." It was Michael's of Los Feliz from 1960 - 1992 and then became The Derby nightclub, home of swing dancing. After The Derby, the space became Louise's Trattoria and then a Chase Bank and in 2006 the building was declared a Historic Cultural landmark.
Today, MessHall Kitchen is a 14,000 square foot space with seating for 175 people and a corrugated metal bar located in the center of the room. The long wooden communal tables and fire pits on the patio will transport you to an upscale version of an army mess hall or camp.
