Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he takes us to Odys + Penelope, the newest restaurant from husband and wife team Quinn and Karen Hatfield. He is fond of the meats cooked over live fire, but a porridge of millet and cauliflower and a slice of chocolate pie steal the show.
What to order: Crab crostini, fried wild mushrooms, bacon wrapped chicken thighs, churrasco sirloin cap, creamy cauliflower and millet and the chocolate pie.
Where is it? 127 S La Brea Ave, Los Angeles 90036, (323) 939-1033