Featured, Good Food on the Road »

The Conundrum of Restaurant Acoustics

Posted August 29, 2014 by | 21 Comments | ]
Photo by Arnold Gatilao via Flickr

How sound shapes the dining experience and how it’s designed to be loud or quiet.

Featured, Good Food on the Road »

Where Jonathan Gold Thinks You Should Eat This Weekend in Los Angeles: Aqui es Texcoco

Posted August 15, 2014 by | 2 Comments | ]
barbacoa costilla 3

Jonathan Gold reviews LA County’s first branch of a popular Mexican restaurant that specializes in lamb barbacoa.

Featured, Good Food on the Road, Recent Shows »

Where Jonathan Gold Thinks You Should Eat This Weekend in Los Angeles: Wexler’s Deli

Posted August 8, 2014 by | Comments Off | ]
wexlers deli

Jonathan Gold reviews Wexler’s Deli in Grand Central Market.

Featured, Good Food on the Road, Recent Shows »

Where Jonathan Gold Thinks You Should Eat This Weekend in Los Angeles: Union

Posted July 4, 2014 by | Comments Off | ]
Spaghetti Alla Chitarra

Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Union, a farm to table spot in Old Town Pasadena from Chef Bruce Kalman.
The menu changes daily, but Jonathan recommends the King salmon crudo, asparagus and radish salad, spaghetti alla chitarra, porchetta and the olive oil cake.
Union
37 E Union Street
Pasadena
(626) 795-5841
Find all of Jonathan’s restaurant recommendations on …

Featured, Good Food on the Road »

Where Jonathan Gold Thinks You Should Eat This Weekend in Los Angeles: Faith & Flower

Posted June 27, 2014 by | Comments Off | ]
Oxtail Agnolotti

Jonathan Gold visits Faith & Flower in downtown that specializes in cocktails inspired by 19th century mixology.

Featured, Good Food on the Road, Recent Shows »

Where Jonathan Gold Thinks You Should Eat This Weekend in the SGV: Awu Delicious Food

Posted June 20, 2014 by | Comments Off | ]
pig skin awu delicious food

Jonathan Gold visits Awu Delicious Food in the San Gabriel Valley and is impressed by the koi jello, “a chilled concoction of jellied pigskin molded into the shape of a swimming fish.”

BROUGHT TO YOU BY