"There is plenty of substance and care packed onto this vegetable-forward menu.
Tandoor carrots with hummus and paprika vinaigrette or grilled dukkah-crusted ahi tuna with yogurt make for satisfying, clean eating.
Dry-aged lamb and steaks cater to heavier appetites, and no meal is complete without a tower of tempura onion rings and at least one dessert (try the mojito pie)"
"Helmed by Chef John Fraser, this vegetable-focused restaurant at the West Hollywood EDITION is a luxurious, verdant hideout where the food will take you on a journey. From the raw menu, brilliant interpretations of egg classics to the perfectly baked pastries, you cannot go wrong here.
Best for: A luxe, jungle affair in WeHo that could easily roll over into lunch and even evening cocktails"
"Brunch is a classic weekend event, in L.A. and across the country.
When that meal is the creation of Michelin-starred Chef John Fraser, it's a must-do"
Chef and restaurateur John Fraser is the executive chef and partner of The Loyal, Michelin-starred NIX and all dining establishments at The West Hollywood EDITION. Fraser formally began his culinary career in Los Angeles and refined his expertise under the mentorship of Thomas Keller at The French Laundry in Napa Valley. He then broadened his perspective on global haute cuisine with a move to Paris to cook at the revered Taillevent and Maison Blanche. In New York, Fraser became the executive chef at Compass where he was awarded two stars by The New York Times. In 2006, he was named one of only four young chefs to watch in America by Esquire magazine.
Fraser has also earned a myriad of accolades for his former restaurants Dovetail and Narcissa, including three stars from The New York Times and a coveted Michelin star as well as positive reviews from critics in New York Magazine, The New York Observer, The New York Daily News, Time Out and Crain's New York Business. He was the winner of Star Chef's New York Rising Star Award in 2008.