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Subject: Restaurants
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1. Preview (Abstract/Citation) Full Text (No Photos) RESTAURANT REVIEW; Casual, with a killer view
S. IRENE VIRBILA; Los Angeles Times; Sep 30, 2009; E.6;
2. Preview (Abstract/Citation) Full Text (No Photos) Heart in the Rye Place; In Its 50 Years, Langer's Has Mastered Deli-Cate Art of Survival
DENISE HAMILTON; Los Angeles Times; Jun 18, 1997; 1;
3. Preview (Abstract/Citation) Full Text (No Photos) Rainforest Cafe Joins Menagerie of Area Eateries
GREG JOHNSON; Los Angeles Times; Jun 7, 1997; 1;
4. Preview (Abstract/Citation) Full Text (No Photos) Haute Sauce; Pollo Inka's Winning Recipe: Good Peruvian Food, Decent Prices
NANCY ZUBIRI; Los Angeles Times; May 21, 1997; 1;
5. Preview (Abstract/Citation) Full Text (No Photos) Variety is the Tang of Life; Thai Restaurant Owner Rides a Wave of Interest in Ethnic Food
SUSAN JAQUES; Los Angeles Times; Apr 19, 1997; 1;
6. Preview (Abstract/Citation) Full Text (No Photos) THE FIND; Syrian jewel shines in plain setting; Amid a concrete sea in Anaheim, Jasmine Mediterranean relies on old family recipes.
C. Thi Nguyen; Los Angeles Times; Mar 17, 2011; E.5;
7. Preview (Abstract/Citation) Full Text (No Photos) TELEVISION; REVIEW; Thinking outside the kitchen; On 'America's Next Great Restaurant,' people vie to start a restaurant chain.
MARY McNAMARA; Los Angeles Times; Mar 4, 2011; D.20;
8. Preview (Abstract/Citation) Full Text (No Photos) RESTAURANTS; THE REVIEW; Rustic Italian treasure; Cube attracts hungry crowds with its regional cooking made from honest seasonal ingredients.
S. IRENE VIRBILA; Los Angeles Times; Dec 16, 2010; E.6;
9. Preview (Abstract/Citation) Full Text (No Photos) THE REVIEW; Korean with a splash; Bann Restaurant is a cool new element in Koreatown that's a promising move beyond the usual fare.
S. IRENE VIRBILA; Los Angeles Times; Sep 16, 2010; E.7;
10. Preview (Abstract/Citation) Full Text (No Photos) THE HOT LIST; SCENE SETTER: 81/2 Taverna; A renaissance of Italian food; At the red-checkered tablecloth-free 81/2, the classic cuisine is being turned on its head in a most delectable way.
Jessica Gelt; Los Angeles Times; Aug 2, 2010; D.2;
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