Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times.
This week Gold reviews Chef Nyesha Arrington’s aptly named “California progressive cuisine” at her newly opened restaurant, Leona, in Venice. Chef Arrington’s experimental, no-waste menu is one only a real cook would have come up with, according to Gold, where even leftover radish greens find their place atop one of the best dishes of lentils in town.
Recommendations: “Roast Dumpling Squash,” “Beef Heart Meatballs de Corazon,” “Cauliflower Aligot with Smoked Mozzarella” and “Beluga Lentils with Radish Top Pistou.”
Location: 123 West Washington Boulevard, Venice, CA 90291 | (310) 822-5379
Tip: Leave room for the “Salted Chocolate Lavender Bar” for dessert.
Get more recommendations from Jonathan Gold here.