Ever since Ryan Adams, the last chef to mind the stoves at Sorrento Grille, bought the restaurant and opened Three Seventy Common in its place, there has been a palpable sense of change in the air. Re-energized, the staff seems genuinely enthused, even when no one's looking. And so is Mitch Gillan, Adams' chef de cuisine. The two, both veterans of the Laguna Beach restaurant trenches and previous employees of David Wilhelm's now-extinct empire (Gillan for French 75; Adams for Sorrento), are now in charge of their own destinies, cooking as if they have... More >>>