coq au vin

Coq au vin

Jonathan Gold is the Pulitzer prize-winning food writer for the Los Angeles Times. This week he reviews Church & State, a French restaurant in downtown that he says is “the closest thing to a first-rate French bistro that Los Angeles has seen in years.”

C&S_Food_Charcut_123

Charcuterie

Jonathan recommends the cassoulet, venison saddle, roasted bone marrow, coq au vin, gratin de macaronis et fromage (mac n cheese), french onion soup and the celery tart.

Church & State

1850 Industrial St

Arts District, Downtown

(213) 405-1434

C&S_Dinner_Room_31

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

Don’t miss the rest of this week’s Good Food podcast, “Orthorexia, Going Paleo, The Industrialized Meat Conundrum” Find it here.

All images courtesy of Church and State.

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