Good Food
Le Servan, Shake Shack, TiGeorges' Chicken
On this week's show, we talk to Tatiana Levha about the menu at her popular Paris bistro, Danny Meyer about bringing Shake Shack to West Hollywood and TiGeorges Laguerre about a new memoir charting the journey from Haiti to his restaurant in Echo Park.
By Evan Kleiman • • 58m ListenPhoto: The Double Roadside burger at the new Shake Shack in West Hollywood (Wonho Frank Lee)
In this episode
6 storiesEat veal brains, sorrel and chili peppers at Le Servan
When she was in her late 20's, chef Tatiana Levha opened a bistro in the 11th arrondissement of Paris with her sister, Katia. That was nearly two years ago and now Le Servan is one of the most popular restaurants in the city. The 40-table bistro serves French cuisine with an Asian twist.
Read the story8 minShake Shack opens in West Hollywood
Fifteen years ago, New York restaurateur Danny Meyer opened the first Shake Shack. It was a cart that sold hot dogs in Midtown Manhattan. Now it's an international chain where tourists and locals go to eat frosty concretes and gourmet burgers.
Read the story12 minNo Man Is An Island
The last time we spoke to chef TiGeorges Laguerre was in 2010 after a devastating earthquake leveled much of his native Haiti. Now he has a new memoir that he penned with writer Jeremy Rosenberg.
Read the story14 minJonathan Gold dines at Charcoal Venice
A cabbage baked in embers served with yogurt, sumac and lemon zest. Wood-grilled oysters with seaweed, breadcrumbs and horseradish. A lamb shoulder from Sonoma that is aged 35 days and tastes of coriander and honey.
Read the story6 minGet this garlic while it's green
Next we move to an ingredient making its way onto a number of Southern California menus this time of year: green garlic.
Read the story6 minCheesemaking 101
You may think cheese is best made at plants processing millions of gallons of milk a day or in caves that are centuries old. David Asher begs to differ. In his new book, The Art of Natural Cheesemaking ," Asher lays out basic instructions for how to make complex cheeses from good quality milk, rennet and salt.
Read the story9 min
