Jar restaurant in Los Angeles may look the part of a good ol’ boys club, with its masculine brown decor and serious hunks of meat on the menu.

However, the driving force behind this consistently popular chophouse is a woman: Suzanne Tracht, a chef whose attention to appetizers and side dishes sets this restaurant apart in an increasingly populated world of fine-dining steakhouses.

Sure, Tracht’s aged steaks are sublime. And her best

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.