<http://schema.org/articleBody>
"A look inside &lt;a href=\"http://alma-la.com/\" target=\"new\"&gt;Alma&lt;/a&gt;, Andrew Knowlton's 2013 pick for &lt;a href=\"/restaurants-travel/best-new-restaurants/hot-10-2013\"&gt;Best New Restaurant in America&lt;/a&gt;&lt;a href=\"http://www.bonappetit.com/wp-admin/edit.php?post_type=slideshow\"&gt;\r\n&lt;/a&gt; &lt;p&gt;The Alma family. (The guy second from left in back is chef Ari Taymor.)&lt;/p&gt; &lt;p&gt;Dishes from the tasting menu, including the &lt;a href=\"../recipe/seaweed-and-tofu-beignets-with-lime-mayonnaise\"&gt;Seaweed and Tofu Beignets (bottom left)&lt;/a&gt;.&lt;/p&gt; &lt;p&gt;Banquettes in the Cali-casual dining room.&lt;/p&gt; Toasting grains and seeds is a simple move that adds texture and deep flavor to this green salad. The dressing will be milder if you use fresh horseradish, or sharp and a tad spicy if you use prepared. &lt;p&gt;The chalkboard wall.&lt;/p&gt; &lt;p&gt;Pork loin with butternut squash, brussels sprouts, pickled apple, and dry mole.&lt;/p&gt; &lt;p&gt;Sous chef Brian D. Maynard and line cook Topher Hoffman focus as service begins.&lt;/p&gt; This is one of those sleeper recipes that\u2019s more complex-tasting than it sounds. Each element is supereasy to prepare and can be made days in advance, but the finished dessert is a stunner. At Alma, Los Angeles, these airy beignets are topped with yuzu , a spicy condiment made with yuzu (an aromatic Japanese citrus), chile, and salt. Though not the same, we got great results using lemons. Cooking the liver till just medium-rare keeps it from tasting chalky; straining it through a fine-mesh sieve gives the finished mousse a silky texture."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/inside-alma-the-best-new-restaurant-in-america?slide=2>