Amazon.com Review
72 Market Street is both the name and the address of one of Los Angeles's premiere dining spots. Started in 1983 by actor Dudley Moore and director Tony Bill, the restaurant boasted a beautiful setting, great music, and--most important--delectable food courtesy of chef Leonard Schwartz. Schwartz's menu was ahead of its time: in an age of nouvelle cuisine, he was serving hearty meatloaf, grilled chicken, and chili, prepared with elegance yet served without pretension. The gambit worked, and 72 Market Street became a favorite with food critics and ordinary diners alike.
The arrival of the '90s saw a new chef in the kitchen. French-trained Roland Gilbert took up the reins at 72 Market Street and, although he kept many of Schwartz's original dishes, expanded the menu to include such delicacies as Dungeness crab and Crispy Noodle Galette, Eggplant and Bell Pepper Terrine, and Warm Pear and Roquefort Torte. Since the arrival of Chef Gilbert, the restaurant has annually won the Excellence Award from the Wine Spectator and been awarded three stars by the California Restaurant Writers' Association. For those of you who can't make it to Venice, California, in person, 72 Market Street Dishes It Out brings 72 of the restaurant's most popular dishes to you. From Leonard Schwartz's famous meatloaf to Roland Gilbert's Chocolate Bombe, the hits just keep on coming. 72 Market Street Dishes It Out gives a whole new meaning to the term "take-out."
Review
"
72 Market St. Dishes It Out! is a recipe-and celebrity-photo-filled paean tooone of the hottest L.A. hot spots of the past two decades." --
Los Angeles Magazine, December, 1997."
72 Market St. Dishes It Out!; Good food, Good Gift Idea" --
Shirely Firestone, Restaurant Scene, Park LaBrea News, December 18, 1997"
72 Market St. Dishes it Out! will delight people who love to cook as well as "armchair chefs', as the seventy-two delicious recipes are illustrated by amusing and whimsical full-page portraits of the restaurant's patrons (some quite famous) actively involved with the food." --
The Midwest Book Review, January, 1998"It isn't every day that a cookbook makes you laugh." --
Journal Newspapers, April 15, 1998"With this volume, Gibert, working with his head chef, Robert Lia, has come up with a highly original, entertaining, and usuable cookbook. . . The recipe language is clear and helpful, and the results taste good. The book accomplishes the neat trick of both satisfying the reader/cook all by itself - and tempting him or her to call 72 Market St. for a reservation." --
Saveur Magazine, March, 1998Los Angeles Times cookbook Hot List, March, 1998 --
Los Angeles Times, March 1998
