Earlier this week we found out that the Top Chef finale will be taped this weekend and gave hints to the locale. Well, it looks like Mr. Ted Allen doesn't have the limitations we do: Big Tom, Pads, Gail, Ted, guest judges and the final cheftestants are off to Puerto Rico (Suave) for the finale. Allen also tells the Dallas Morning News that when he returns after the weekend, he'll know who won Top Chef. Which is interesting because they did a live reveal for season three (due to some rather huge leaks from season two). But here's what we want to know: What contestants are in Puerto Rico? Did Antonia take an unexpected break from Foxtail this weekend? Hmmm... [ELA/DMN via Amuse-Biatch]
After watching last night's Top Chef---eight chefs left, four men, four women---we couldn't help but wonder who actually has more balls this season. The men: Spike and Andrew all man-loving their departed friend Kiwi Mark, Blais' pink Crocs, Dale's big baby temper tantrums. Or the women: Lisa's scary looks, Stephanie's quiet determination, Antonia's confidence, Nikki's…well, we'll get to that later. They got back to basics with a classic Quickfire Challenge, but we (as well as the cheftestants) were disappointed that Restaurant Wars was replaced with Wedding Wars. Catering…again? There was lots of yawning, good and bad teamwork, and less profanity---although we did learn the meaning to Andrew's "culinary boner" and were introduced to "Popeye's wet dream." Chicago's Gale Gand guest judged, Gail, Tom and Pads critiqued, and there was some serious dramz at the judges' table. Antonia: Still in it to win it. On to the recap!
In the teaser for tonight's TC episde, we find Spike, Dale and Richard perhaps in trouble this week, a reticent Nikki, stone-faced Antonia, and a mean-looking Lisa following a super long wedding challenge (thus the yawning). What's more important is what precedes this scene: The relay race, the quickfire challenge that last year showed viewers that Hung Huynh is actually superhuman, is making a comeback. Who will be the fastest chef this time and who will drag their teams into the mire? Dale and Andrew have some serious fast knife skills, but who knows what Antonia or the girls have up their sleeves. Bonus fun: the winner this week will not get immunity.
· Who Goes Down in Epic Wedding Challenge? [~ENY~]
· All Top Chef coverage [~ELA~]
Eight weeks in, half way there, and It's too bad that the Top Chef episode where Antonia wins both the QF and the elimination challenge, with immunity no less, was outright boring. Oprah's personal chef Art Davis was guest judge, they used microwavable rice, cooked with kids, and turned out some pedestrian family-style meals for under $10. Even the kids lacked that spark of personality, and kids, you know, say the darndest things! But we learned: Antonia's joke repertoire includes "poo" knock-knock jokes and little kids in chef hats choke her up; Richard wants to "make babies…little Blaises," wears pink Crocs, and is all about the color coordination; Mark is as insecure as a kiwi in a bowl of fruit; Stephanie's starting to break; Tom is both odd and endearing around kids; and everyone, even the guest judge, is tired of Lisa's bad attitude. But they're saving Andrew's "culinary boner" for next week! On to the recap:
In this week's preview for tonight's Top Chef episode, we learn a few somewhat interesting but not so integral things: Mark, Antonia, and Stephanie are especially amped up to win, and James Beard award winner and Oprah's personal chefArt Smith will be the guest judge. We also know that for the quickfire chefs only have 15 minutes to make a meal, Uncle Ben's rice is somehow involved, and naturally, they can only cook their dishes in the microwave.
· Eater Sneak Preview: Art Smith, Microwaves, and Product Placement [ENY]
· All Top Chef Coverage [~ELA~]
Last night's Top Chef was full of comedy improv, weird sexual innuendos, Padma bowl-licking, some very arbitrary (and highly questionable) judging criterion and one svelte pastry judge. Hilarious for so many reasons, but a nail-biter for Angelenos rooting for hometown cheftestant Antonia Lofaso. We counted at least 10 different times, tells if you will, that had us thinking Antonia would pack her knives, but she survives this round. Barely. Instead, the last of the San Franciscoans have left the competition---sorry Eater SF but phew! On to the recap:
Heading into week seven, the Top Chef contestant pool is thinning, and tension and uncertainty (except for Andrew) is in the air. Once again, with clever editing, this is more red herring than anything: Was Antonia's use of chorizo a good or bad decision? Did she get paired with Spike again? Did he really talk about soup again? Is that worry on her face? Was Stephanie's flavors in-one-swoop the good or bad composition? Oh, how they tease! What we don't know is how the cheftestants went from a dessert Quickfire to an Elimination Challenge that has tofu and Polish sausage in it. We do know, however, that guest judge is looker Johnny Iuzzini, pastry chef from Jean Georges.
After last night's Top Chef episode, we're down to the final 10 cheftestants. If this was American Idol, you could buy tickets to see them Live! But in TC-land, this means that all the contestants who've been riding in the middle start bubbling up to the surface, which means more Antonia voiceovers, more strategy, more explanations. The beauty is: what she says always sounds so...smart...compared to others (i.e. Spike saying something ridiculous like "Yay! Lesbians!"). Antonia's focused, thinks about what she's doing, and obviously makes a mean jerk chicken sandwich. This week two guest judges make an appearance---Avec's Koren "poker face" Grieveson in the QF and Paul Kahan in the Elimination Challenge. There's beer, tailgating, football legends, The Big C in a Bears jersey with scarf, men in bathtubs, Gail and plenty of Padma. Let's off to the locally-skewed recap then, shall we?
The juicy preview for last night's Top Chef episode had us on pins and needles. So much Antonia, so much Zoi, yelling, drama! Turns out Foxtail chef Antonia Lofaso had her first breakout Top Chef moment: Not only did she win the Quickfire and get immunity from elimination, but she gets on the poll! We also finally got to see where those tense "Stand behind your dish!" barbs from early previews were directed. There's some Ming Tsai, Gail's return to the judges' table, a guest cameo by none other than Nancy Silverton, and some stewing in the Stew Room. Let's jump right into this week's recap.
From the dramz we saw at the end episode four, and this here preview for tonight's Top Chef episode, this week should be a doozy for the chefetestants, especially Antonia. She's highlighted in both the intro (not always the best sign) and at the judges' table making "you're right, it wasn't good" faces. There's also a lot of Zoi bandied about, her partner from last week. The Bravo folks usually send previews featuring something innocuous (like a quickfire intro), but today's clip is just a strange exercise in elusive Top Chef editing where it looks like every single chef is under fire. Bonus: For the quickfire, cheftestants determine which ingredients are most expensive during a blind tasting, and Ming Tsai is the guest judge.
· All Top Chef, All the Time [~ELA~]
We'll never get her to tell us who won or if she made it far in the competition, but we like chatting with Top Chef cheftestant Antonia Lofaso anyway. One, she's the only LA contestant, and we will back her to the end for that reason alone. Two, we want to know what she really thinks of Spike and his sabotage. Or Richard and his gadgets. Or the chefbians Zoi and Jennifer. We've rounded week four of the season, and while she's been at the judges table on the top and bottom of the heap in every episode, Antonia hasn't had her break-out moment yet. Let's see what she thinks of things thus far.
Eater LA: What's it like seeing guest judges like Daniel Boulud? Antonia Lofaso: Honestly completely and totally honored to cook for these chefs. On any level. Even Rick Bayless. When in our careers will we get to cook for these amazing chefs one after the other? Daniel Boulud is amazing, his technique, his integrity. Even just watching him in the Quickfire, you can tell this man has been in the kitchen all his life. There was something on the floor, and he didn't walk around it. He just picked it right up.
ELA: Boulud said Richard and Ryan worked for him. Did anything go through your mind when you heard that? Antonia: No, not really. If you're thinking about that kind of stuff [during the competition], then you get sidetracked from what you're trying to do. It's all going to divert your focus.
ELA: You said in this ep that Richard was your biggest competition? We would think Stephanie. Antonia: Both are great chefs. Richard just has the confidence; he goes into each challenge with a lot of confidence. And for the most part it doesn't affect his food.
ELA: Getting paired with Zoi, one-half of the couple on the show. Did you think they had an advantage? Antonia: No, never. The two of them are such great people and are great together. I can see what Spike was saying about having that support there. Of course I'd like to talk to my mother or father, my daughter. It could be an advantage to have that support, but that's it.
Last night’s Top Chef may have been the most random albeit most entertaining one yet—Daniel Boulud, Richard Roeper, a basket of greens, and movie-inspired dishes were on the menu during this bizarre fourth ep. As usual, the spazzy antics of the young chefs did not disappoint: bitching, flailing, and clawing their way through this "cinema-themed" episode. First a quick summary:
As previously mentioned, Top Chef regular Daniel Boulud, (D-Biggity if you will), was front and center at the start of the quickfire. Bonus Info: We learned/were reminded that Ryan and Richard had both worked in one of his restaurants. Apparently Boulud’s style just wasn’t Ryan’s "thing.” Shocker. The QF challenge was to create a veggie plate using 3 classical techniques to impress D-Biggs. After many cheftestants whined about their lack of technical skills, Dale pulled off his first win. The elimination challenge was to create a six-course meal for Richard Roeper and Aisha Tyler, each course created by a different pair of chefs and inspired by a different film. (Who comes up with this stuff?) In the end, a Willy Wonka dish won, Padma's outfit was a feat in itself, and a panel of eight randoms accompanied the judges at the dinner table.
The fourth Top Chef ep airs tonight and according to the sneak peek above there's a big focus on new techniques and the chefs are as stressed as ever! Should be interesting for our gal Antonia since the chef (both on the show and in her restaurant) likes to keep things simple. Film critic Richard Roeper and actress Aisha Tyler are somehow involved, Daniel Boulud judges the quickfire, and Padma is generally smokin'. Also, apparently this week there will be a big editorial focus on the lesbian relationship and the competitive advantage of having your significant other on the show.
· Top Chef, Full Coverage [~ELA~]
For those who bitch and moan that we give too much Top Chef away: ****Warning: Possible Spoiler Alert****
This week's on-air poll wasn't nearly as entertaining as last week's, but it merits a mention. The taco/block party episode started with the women talking about how nice it would be for a woman to win, lamenting the loss of yet another female chef from the day before, which of course set up the scenario a dude would go this week (he did). But this poll harkened back to something an Eater commenter said before the season premiere:
"I have spoken to several people on the show this year and it is clear that a women is going to win this season. There are three in the final four and one male (Richard). Antonia i believe made it to the final four along with two other ladies."
From a local (i.e. Antonia Lofaso) perspective, the Top Chef taco episode was kind of a snoozer. The majority of the 14 remaining chefs are still sitting comfortably in the middle, Antonia included. A Quickfire summary: Rick Bayless was the guest judge sporting a nice purple shirt and a surprisingly Shaggy-like voice. The cheftestants make fancy "fine dining" tacos, and the cockiest egos really stood out. Spike refused to make fancy tacos, opting to take the street food route instead, but was picked as a top taco for "soul satifying flavor." Manuel thought his proper pronunciation of tomatillos and chorizo would merit an automatic win. Twitchy Andrew thinks he'll win Top Chef because of "his crazy ideas always popping in his head." Bayless couldn't even chew through Lisa's grilled steak taco. Big bald Erik's plate looked like a plate of slop. And once again, we never heard or saw what Antonia made. When Richard's jicama-wrapped tacos won him immunity, Spike was beside himself. His attitude set the tone for the rest of the episode; must've been that yellow hat. All the gang's here: Ted Allen's first appearance this season, Bayless, Pads, TC. And away we go!
Here we have a little clip of tomorrow's Top Chef "Block Party." What you'll see: Confused chefs driving through the streets of Chicago, but we don't know what they're looking for, Antonia is confused, and then there's some sort of scramble through homes. What you won't see but we know: The chef’s need to turn the everyday fast food taco into a fine dining meal; there's a neighborhood party; and Rick Bayless serves as guest judge. (Wed, 10pm, Bravo)
According to the Haphazard Gourmet Girls, someone spotted a chef in a black SBE chef's jacket at the Pavilions in West Hollywood hoarding a cart-full of crappy bread products on Saturday night. The tipster immediately assumed the low-budget bread products were going to the SBE's newest outpost, Foxtail, mostly because of its close proximity to said Pavilions. Now, we're fond of rumor, conjecture and good goss as much as the next person, but we're just as fond of debasing rumor as spreading it. And when it comes to hometown Top ChefAntonia Lofaso, we really take issue. Not just because we met her and actually quite enjoyed the steak, truffle eggs and frites at Foxtail; it's because she's the only LA contestant on Top Chef. And when it comes to Top Chef, there's a little thing called city pride and a hefty dose of sibling rivalry that makes us, well, feel a little protective of our girl Antonia. No one asked the buyer, and it will be difficult to get the restaurants to confirm, but here's why we think that bread wasn't going to Foxtail:
1) Antonia wears a white chefs coat with Foxtail embroidered above her name, therefore we assume the other chefs wear white, not black, coats in her kitchen. The chefs at The Abbey, another SBE restaurant, wear black chefs' jackets.
2) The menu at Foxtail has fewer bread products than the Abbey, which has croutons, sandwiches, etc.
3) The Abbey is even closer to that Pavilions than Foxtail.
4) Antonia, a Spago alum, just wouldn't. The Abbey just would.
· Antonia Lofaso's Getting Baked [Haphazard Gourmet Girls]
If you haven't watched this week's Top Chef animal episode yet, you might want to skip this for spoilage reasons, or just read our recap. The gist: LA's Antonia Lofaso and her Team Gorilla had two of the three worst dishes in the elmination challenge, and the ejected chef faults Antonia on Grub Street:
You seemed unhappy when Antonia said she hypothetically would hire Stephanie over you based on your dishes, even though she hadn’t tasted yours.
It was completely unfair. At the event, one of the first things she said to me when our time was over was, “I didn’t get a chance to taste your dish.” She literally said those words. I think she just got along with Stephanie better. It was a personal thing. She liked Stephanie better, so she said she would have picked her dish. I was definitely not happy about that at all.
Why did you make the blinis in advance?
That wasn’t even my idea, initially. It was Antonia’s. And it was her recipe, in fact. She said, “I’ve got this great recipe for these blinis.” I felt like I got thrown under the bus for it.
So it was a team decision?
Not at one point did we stop and say, “Wait, maybe this isn’t such a good idea. Wait, what are we doing? Maybe this isn’t going to hold up.” Watching the show last night, I felt like, maybe [Antonia] did that on purpose. But then again, I should have realized that that wasn’t such a good idea.
You'll hear it over and over and over again all season long: It's a competition, Valerie. Survival of the fittest, baby. Although...like an 800-pound gorilla in the room, even we noted that Antonia didn't say anything to Valerie about the blinis, didn't taste them, didn't try to help fix them. It could've been editing, we thought, or perhaps strategy. Is Antonia that sneaky? Oh, we hope so. We really, really do.
· Ejected Top Chef, "That Wasn't Even My Idea!" [Grub Street]
· Top Chef Local Debriefing: Anotnia and The Gorillas [~ELA~]
We would X out the cheftestant sent home last night, but she's already cut off the page, still proving our point.
As alluded to in the Tom=Bear poll, last night's Top Chef episode had an animal theme, which we'll get to along with a debriefing from the local angle, i.e. Antonia Lofaso. But first, a summary: In the Quickfire Challenge, the contestants had to make one dish with five ingredients, using the local farmers' market for inspiration. Antonia was mesmerized by the 500 things she could get at the market, but still skated along safely in the middle; we never even found out what she made. But, alas, we catch a glimpse of the Antonia to come in the Elimination Challenge where the 15 chefs teamed up in threes to cater a 200-person event at the zoo. Molecular gastronomist Wylie Dufresne presided as guest judge, Gail Simmons was as perky as ever, Padma was Padma, and Tom's head was shiny as ever.
It's not on the Bravo website, but we got our hands on this here video intro to tonight's Top Chef Quickfire challenge. Nothing too spoilerish, just a tip-off of what's to come. Keep these words in mind: Five ingredients and immunity.
· All our Top Chef: Chicago coverage right here [~ELA~]
· Top Chef Season 4 [Bravo]
We hate this theory that Antonia Lofaso will win Top Chef: Chicago for one reason: We didn't think of it first. Our advertisement theory is clever---and Colicchio discrediting it only gives it weight---but connecting the dots between the new exec chef of Foxtail and NBC/entertainment heavyweights financially invested in Foxtail is downright genius as far spoiler theories go. When we brought up the simultaneous opening of Foxtail with the season premier of TC4 to some of the SBE bigwigs a few weeks ago, they simply said, "It couldn't have worked out better for us if we planned it." Hmmm...yes. After getting to know Antonia a bit, we still think she gets far in the competition, but we'll say it's because of her talent and sheer moxie. Plus, Sam Nazarian can't control everything...can he? Does he? [Haphazard Gourmet Girls/ELA]
Because the Internets are rife with all sorts of Top Chef chatter, we'll keep it local---as long as Foxtail exec chef Antonia Lofaso has some longevity. Noting that she wasn't introduced in the first few minutes of the show, our minds were in overdrive: Will she make it? Maybe she's not a "personality" player. Maybe she'll ride the middle as CJ in season three, neither picked nor panned for a few weeks. But then: At the judges table for the elimination challenge, Antonia's shrimp scampi got four straight mmms from the judges. And then she was one of the top four chefs out of all 16. This isn't a one-trick pony. She might be a contender! On the Television Without Pity forum, the best chat room for obsessive fans, Antonia's cheftestant pagehas no comments, not one. Time to meet LA's only Top Chef contestant.
Eater LA: Did you watch the show last night? What'd you think? Antonia Lofaso: I was working, and I didn't get to watch it watch it. But when I did, my first reaction, like anyone, was just seeing myself on TV. It's exciting and overwhelming. It's funny, when you see reality TV, it's just TV. But it was very real for us. Watching us go into the pizza shop and meeting everyone, I was thinking, "Wait, I did that." It's kind of surreal.
ELA: Why do the show? Antonia: Initially I left Spago to join SBE restaurant group. I really wanted to put myself out there, push myself. I was at Spago for six years, and it was a great opportunity. I turned 30, and I wanted to do everything I can in this lifetime. I just want to push myself as hard as I can right now. The opportunity arose and I though, "Yeah, absolutely."
ELA: What would you do with the money? Antonia: I think about the title more than the money. I know it's not the way most people answer, but I'd probably pay off my student loans. I'm really happy with the company that I'm with right now. They've given me all the equipment and resources that I need. I'm just beginning, just starting out. I wouldn't take the money and do my own place.
ELA: You're originally from NYC, but you've lived and cooked here for how long? You're OK with us claiming you? Antonia: I've been back in LA almost seven years. Of course! I love LA.
ELA: What did you think about that ad in Food & Wine? It's you, green dress, looking hot, right up front. Antonia: I KNOW! It's so airbrushed, though. My breasts do not look like that in person. I don't mind it though. I like the idea of being feminine and being able to run the restaurant. It's so male dominated; to have me not have to lose my femininity is a good thing. Truthfully, I'm more comfortable in my chef jacket. It's very relaxing.
This little gem is Foxtail, SBE's new supper club (supper portion open for now, the upstairs club will open March 15). Sam Nazarian, Brent Bolthouse and Co. were going for a swanky Art Deco-meets-70s London nightclub vibe as interpreted by design firm Franklin Studios: Lots of textures, mirrors, stained glass, sparkle. The overall ambience is dark and intimate, a good setting for Ryan Magarian's cocktails and bistro fare from chef Antonia Lofaso, who we'll see on Top Chef: Chicago soon. Dining here won't get you access to the club upstairs, so don't bother milking that salad and glass of Champagne in hopes of hobnobbing. Since it's right next to Dan Tana's, the almost adjacent valet stands could be a more interesting scene anyway. More from the preview, and a look at the menu here.
Foxtail Steak frites, caviar, swank
9077 Santa Monica Blvd, West Hollywood, 310.859.8369 Dinner 6pm-12:30, open until 2am
The new season of Top Chef debuts next week (March 12, 10pm, Bravo), and, sure, New York and San Francisco have more contestants than Los Angeles, but we think local chef Antonia Lofaso (opening chef of Foxtail) will have some longevity on the show. Just look at where she stands in this ad from the March issue of Food & Wine. She's practically dead-center, in a hottie green dress. We don't care who the guy is in the middle. Antonia is right there. A tell? Coincidence? Let's take a look at ads for seasons 1-3 and compare.
SBE's new supper club, Foxtail, officially opens for dinner tonight. For Top Chef fans, these early days might be the only time to test drive chef Antonia Lofaso's (the only LA cheftestant) French bistro menu: The place is teensy, the players are high-profile, and we suspect reservations will be near impossible when upstairs nightclub opens (March 15). Some tables are still available tonight at 6pm and after 10pm, natch, but the last seating is at 12:30am and Foxtail stays open until 2am. Linger over cocktails in the lounge and sup late. How urbane. (9077 Santa Monica Blvd, West Hollywood, 310.859.8369) [ELA, previously]
At Foxtail last week, we learned that Antonia Lofaso, the only LA Top Chef contestant, is a straight shooter, the tough cookie who probably gave the other chefs a serious run for their money. Eater SF has dibs on the smug guy, the polarizing chef people will love to hate. [ELA/ESF]
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After watching last night's Top Chef---eight chefs left, four men, four women---we couldn't help but wonder who actually has more balls this season. The men: Spike and Andrew all man-loving their departed friend Kiwi Mark, Blais' pink Crocs, Dale's big baby temper tantrums. Or the women: Lisa's scary looks, Stephanie's quiet determination, Antonia's confidence, Nikki's…well, we'll get to that later. They got back to basics with a classic Quickfire Challenge, but we (as well as the cheftestants) were disappointed that Restaurant Wars was replaced with Wedding Wars. Catering…again? There was lots of yawning, good and bad teamwork, and less profanity---although we did learn the meaning to Andrew's "culinary boner" and were introduced to "Popeye's wet dream." Chicago's Gale Gand guest judged, Gail, Tom and Pads critiqued, and there was some serious dramz at the judges' table. Antonia: Still in it to win it. On to the recap!
Eight weeks in, half way there, and It's too bad that the Top Chef episode where Antonia wins both the QF and the elimination challenge, with immunity no less, was outright boring. Oprah's personal chef Art Davis was guest judge, they used microwavable rice, cooked with kids, and turned out some pedestrian family-style meals for under $10. Even the kids lacked that spark of personality, and kids, you know, say the darndest things! But we learned: Antonia's joke repertoire includes "poo" knock-knock jokes and little kids in chef hats choke her up; Richard wants to "make babies…little Blaises," wears pink Crocs, and is all about the color coordination; Mark is as insecure as a kiwi in a bowl of fruit; Stephanie's starting to break; Tom is both odd and endearing around kids; and everyone, even the guest judge, is tired of Lisa's bad attitude. But they're saving Andrew's "culinary boner" for next week! On to the recap:
Last night's Top Chef was full of comedy improv, weird sexual innuendos, Padma bowl-licking, some very arbitrary (and highly questionable) judging criterion and one svelte pastry judge. Hilarious for so many reasons, but a nail-biter for Angelenos rooting for hometown cheftestant Antonia Lofaso. We counted at least 10 different times, tells if you will, that had us thinking Antonia would pack her knives, but she survives this round. Barely. Instead, the last of the San Franciscoans have left the competition---sorry 
We'll never get her to tell us who won or if she made it far in the competition, but we like chatting with Top Chef cheftestant Antonia Lofaso anyway. One, she's the only LA contestant, and we will back her to the end for that reason alone. Two, we want to know what she really thinks of Spike and his sabotage. Or Richard and his gadgets. Or the chefbians Zoi and Jennifer. We've rounded 
Last night’s Top Chef may have been the most random albeit most entertaining one yet—Daniel Boulud, Richard Roeper, a basket of greens, and movie-inspired dishes were on the menu during this bizarre fourth ep. As usual, the spazzy antics of the young chefs did not disappoint: bitching, flailing, and clawing their way through this "cinema-themed" episode. First a quick summary:
From a local (i.e. Antonia Lofaso) perspective, the Top Chef taco episode was kind of a snoozer. The majority of the 14 remaining chefs are still sitting comfortably in the middle, Antonia included. A Quickfire summary: Rick Bayless was the guest judge sporting a nice purple shirt and a surprisingly Shaggy-like voice. The cheftestants make fancy "fine dining" tacos, and the cockiest egos really stood out. Spike refused to make fancy tacos, opting to take the street food route instead, but was picked as a top taco for "soul satifying flavor." Manuel thought his proper pronunciation of tomatillos and chorizo would merit an automatic win. Twitchy Andrew thinks he'll win Top Chef because of "his crazy ideas always popping in his head." Bayless couldn't even chew through Lisa's grilled steak taco. Big bald Erik's plate looked like a plate of slop. And once again, we never heard or saw what Antonia made. When Richard's jicama-wrapped tacos won him immunity, Spike was beside himself. His attitude set the tone for the rest of the episode; must've been that yellow hat. All the gang's here: Ted Allen's first appearance this season, Bayless, Pads, TC. And away we go!
According to the 
SBE's new supper club, Foxtail, officially opens for dinner tonight. For Top Chef fans, these early days might be the only time to test drive chef Antonia Lofaso's (the only LA cheftestant) French bistro menu: The place is teensy, the players are high-profile, and we suspect reservations will be near impossible when upstairs nightclub opens (March 15). Some tables are still available tonight at 6pm and after 10pm, natch, but the last seating is at 12:30am and Foxtail stays open until 2am. Linger over cocktails in the lounge and sup late. How urbane. (9077 Santa Monica Blvd, West Hollywood, 310.859.8369) [ELA, 
