Dining out the smarter way
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.
Photo: Copper river wild king salmon prepared at Mélisse restaurant. Credit: Gary Friedman / Los Angeles Times