Just got word that chef Keith Silverton read Metromix's review of Lift in which we gently took the new Hollywood restaurant to task for its price points. As a result, Chef Silverton has decided (drum roll, please) to lower menu prices. 

But how much? The exact details are still in the works but once we find out, we'll report back to you. In the meantime: we're pleased as punch that someone had read anything on our humble site. But more importantly, that Lift is a restaurant that cares to listen and respond to its clientele. This bodes very well for the post-Opera sloshed crowd.

Now if they would do something about getting valet...what? You think we're pushing it? OK, we'll get off this power trip.

(If you don't recall the exact points, feel free to refresh your memory here.)

—Jiyeon Yoo

Update: Chef Silverton informed us that items will be lowered one to two dollars across the menu. The reduction isn't as big as we imagined in our inflated heads—it's still definitely more expensive than a night at CPK—but we'll take it. More significantly, Silverton is planning a new dinner menu once the restaurant rolls into the intended 22-hour schedule November 1st—and the new menu should be even friendlier to the fiscally-challenged. Oh and that valet? It's in the works. All in a day's work.  

Happy fifth anni, Edendale Grill—which is like 25 in restaurant-dog years, so a big congrats to you. (BTW, if you're ever strapped in trying to figure out your puppy's real age. The internet is a strange, strange place.)

The lovely historic firehouse on Rowena celebrated with a quiet, little party Monday night. The theme was Halloween—appropriate, we guess. The live accordionist and banjo-ist set an old-time feel—also appropriate. We would have stolen their awesome hats at one point in the evening...but it wasn't that kind of party.

We were told the chef and the menu are new, but none of the food for the evening seemed to reflect this. Which may have been a good thing because the mac-n-cheese was pretty poor (it's unfair to judge a restaurant by its party food, but still). And, unless the dessert menu plans on channeling supermarket bakery chic, we're pretty certain the sweets table was a last minute trip to the local Ralphs.

Exhibit A    

As we were leaving, we almost ran smackdab into Steven Cojocaru who had just dropped off his car at valet and was rushing in to meet some of his friends inside. We couldn't bust out or camera fast enough, so we'll leave you with the last time the Cojo made eye-contact with us. Call us, Steven. 

—Jiyeon Yoo