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Jewish Journal

Tag: 26 Restaurant

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  • Infusing roasted meats with Mediterranean flair

    By Naomi Pfefferman

    April 2, 2014 | 2:29 pm

    On a recent Monday afternoon, chef Todd Aarons was mixing ground rib-eye beef that he had aged as much as 28 days in his custom aging box at 26 Restaurant, Aarons’ high-end kosher meat restaurant in Pico-Robertson. Pastrami was in the smoker, and a pastry chef was lighting the...

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