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Dining out the smarter way

August 15, 2011 | 11:58 am

Today's Health section focuses on restaurants. Counting calories? Chefs are asked to help out.  

What if chefs lowered the fat and calories in their favorite dishes by as much as 25% while preserving the deliciousness? That's the experiment we did with chefs at three high-end restaurants in L.A.: Josiah Citrin of Mélisse, Street's Susan Feniger and Daniel Mattern of Ammo. Each made a dish on their menu two ways: the usual way and then with calories, fat and sodium content trimmed to an extent they thought customers wouldn't notice. Diners did a side-by-side blind tasting.

See what happens by clicking here. 


The ABCs of restaurant health grades

Healthful fast food?

Menu labeling laws

Photo: Copper river wild king salmon prepared at Mélisse restaurant. Credit: Gary Friedman / Los Angeles Times