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When Disney executive chairman Bob Iger required some assistance with the pizzas he makes as a hobby, he turned to Noel Brohner, a former nightclub owner who has become L.A.’s go-to dough guru. Brohner, 53, advised Iger to use gas instead of wood in his oven until he got more comfortable with controlling heat, and the media mogul’s pizzas, which he likes to top with vegetables from the garden of his Brentwood home, quickly improved. “He actually simplified the process for me rather than complicating it,” Iger says. “In doing so, he gave me more confidence. There’s a warmth about him and a generosity of spirit that I think makes you feel good about him. He’s instructional without being overly critical. I don’t have to feel like a complete and total failure. He’s not uptight, which I love.” ....
This year, our annual compendium of dining debuts looks very different. There’s no talk of buzzy scenes, dazzling design, and intricate plating. Instead, it’s takeout, shifting business models, and struggles to survive. We’ve lost loved ones and beloved businesses, but amidst the devastation and heartbreak of the past year, one thing that’s remained constant is the power of restaurants to comfort, to bring us together, even when we’re only able to order delivery and gather with the members of our immediate household. So we’re celebrating an exciting, eclectic array of establishments, new and old, that have nourished both our bodies and spirits. Bon appetit! ....