FROM Chris Martin
LA skyline gets a new addition: $1.2 billion Wilshire Grand The Wilshire Grand Center is the tallest building west of Chicago, thanks to its nearly 300-foot spire. The curved glass skyscraper will house a luxury InterContinental Hotel, offices, and several restaurants and bars. There’s a cocktail bar on the tower’s 73rd floor observation deck and a fancy steakhouse. Architect Chris Martin spent 10 years designing the Wilshire Grand Center, which opens June 23 . (Photo by Gary Leonard/courtesy of Wilshire Grand Center)
The family behind Wilshire Grand For many years, Los Angeles City Hall was the tallest building in the city. Now a new tower, Wilshire Grand Center, is taking that title, at 1,099 feet. The architecture firm AC Martin designed both buildings. DnA visits Wilshire Grand with project manager Chris Martin and learns from his cousin, project architect David Martin, about new paths for the family behind the veteran firm.
How do Trump supporters feel about the Paris Accord? Globally and around the U.S., there are strong opinions whether or not the Paris Climate Accord is a good idea. The American exit is either a horrifying abdication of American leadership or a forceful and long overdue statement about U.S. sovereignty.
Industry insights and lessons learned from memorable guests We have interesting guests on The Business, and sometimes our conversations are too long to fit into one show. This week we give you stories that were too good to leave on the cutting room floor, including some sharp insights on making it in the industry from David Mandel, David Simon, Shawn Levy and Matt Reeves.
Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day' Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.