Ex-NYC restaurant critic Sam Sifton eating in this here city: "Epic cold squid-ink chitarra with crab and uni at Mozza leads into duck confit with lemon, and corn with scallions and chilies." [Twitter]
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This Former Pasadena Brunch Spot Is at the Bleeding Edge of Cantonese Cooking in LA
Former Embassy Kitchen chef Peter Lai is preparing some of the most innovative and intricate Cantonese-influenced cooking in Los Angeles
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