Want more L.A. Times restaurant reviews? Click here

The Wine Cask’s ambitious menu reflects the new regime at the restaurant and wine shop. The results? Mixed, but promising.

The new restaurant has a smart seasonal menu, great atmosphere and delicious food.

Sorry, Charlie, but your Costa Mesa restaurant needs help.

Chef André Guerrero smartly transforms his restaurant and puts everyday appeal squarely on the menu.

Paul Shoemaker adds an a la carte menu to the elegant French restaurant.

The Wilshire Boulevard restaurant has affordable daily specials, an attentive staff and a talented chef in Sabu Hoshino.

Once you get past the quirky way Father’s Office operates, you’ll find a bigger selection of high-end pub grub at its second locale.

Carolynn Spence unveils a homey new menu, but the true dining standout is the romantic courtyard garden.

The casual new Japanese restaurant, specializing in skewers of grilled meats and vegetables, is a departure for chef Mako Tanaka.

The food at the hotel’s restaurant is down-to-earth but contemporary, with big, bold flavors.