Roast chicken with butter-soaked carrots, chanterelles and a seaweed Béarnaise at Ari Taymor’s Alma. (Michael Robinson Chavez, Los Angeles Times)

Roast chicken with butter-soaked carrots, chanterelles and a seaweed Béarnaise at Ari Taymor’s Alma. (Michael Robinson Chavez, Los Angeles Times)

Jonathan Gold says his review of Alma is his first “hat’s off” review since he returned to the LA Times. Unlike the myriad gastropubs around town, he describes Alma as a very personal restaurant. The menu changes daily, but be sure to start with a seaweed and tofu beignet and the toast with jam and liver.

Alma
952 S Broadway
Downtown
(213) 444-0984

All of Jonathan Gold’s restaurant suggestions are on the Good Food Restaurant Map.

KCRW Radio App TuneIn Stitcher SoundCloud iTunes

BROUGHT TO YOU BY