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Kathy Leonardo, owner of ETG with Chef Curtis Stone
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16 oz. Prime Ribeye Steak with Roasted Brussels Sprouts, Red Salt; photo by Richard Bilow; courtesy of ETG
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Farm House LA
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Executive Chef Steven Tedesco with Juan Jose Martinez Estrada
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Chicken Salad Sandwich, EJ's Luncheonette
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Egg Burrito, EJ's Luncheonette
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Photos courtesy of Pearl’s BBQ 
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Gus's Fried Chicken; photo by Kathy Leonardo; courtesy of ETG
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sol cocina happy hour
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Ingridients, Bonaire, Lobster and Scallop Salad Appetizer
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Entrees at Cappuccino & Karel's Beach Bar; photo by Richard Bilow; courtesy of ETG
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Open Faced Hot Pastrami Reuben at EJ's Luncheonette
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The Beach House Happy Hour food; photo by Kathy Leonardo; courtesy of ETG
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Furikake & Wasabi-Crusted Seared Ahi, Red Salt; photo by Richard Bilow; courtesy of ETG
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Hamuras, Saimin, Lihue, Kauai; photo by Kathy Leonardo; courtesy of ETG
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Braised Short Rib, the Upper West
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Scallop appetizer at Red Salt, Kauai
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Rappahannock Oyster Bar
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The Flannery Beef Bone-in center cut New York Strip Steak
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photo courtesy of Favorite Bistro; Fillet mignon gratin dauphinois, peppercorn sauce
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A work of foodie art by Mister O’s; photo by Richard Bilow; courtesy of ETG;
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Gorgeous display of Branzini Ceviche from Le Grand; photo by Kathy Leonardo; courtesy of ETG;
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STK Los Angeles...More than a Bite!
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Wine-Braised Tenderloin, Chef Andres Dangond, Dinner with Dres
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