Travis Lett keeps things simply elegant

On a recent afternoon in the sun-filled kitchen at the back of Gjelina restaurant in Venice, chef Travis Lett mans an oven in which he's baking several loaves of golden-crusted bread. "I'm looking for good color, nice 'ears,'" Lett says, referring to the edge on top of the bread where it has split.

By Betty Hallock, Los Angeles Times

May 12, 2011