Pop-ups: exciting for diners and invigorating collaboration opportunity for chefs? Or expensive hassles that waste a lot of time? Five restaurant insiders, including Will Guidara and Paul Qui, discuss the pros and cons. [Eater National]
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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
