Audio, Restaurants »

Where to Find the Best Barbacoa in Los Angeles

Posted March 27, 2015 by | 0 Comments | ]
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Good Food taco correspondent Bill Esparza describes the tradition of pit-roasted barbecue in Mexico. Most often it’s made with lamb, but you can find regional variations including everything from goat to chicken barbacoa in Los Angeles.

In fact, Bill says there are more diverse barbacoa offerings in Los Angeles than there are in Mexico City. He shares some of his favorite spots with us.

Good Food on the Road, Restaurants »

Jonathan Gold Reviews All’Acqua in Atwater Village

Posted March 27, 2015 by | 0 Comments | ]
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Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he visits All’Acqua, chef Don Dickman’s convivial Italian restaurant in Atwater Village.

Restaurants »

A Conversation Between Two Critics: Jonathan Gold and Daniel Vaughn

Posted March 24, 2015 by | 1 Comment | ]
Jonathan Gold and Daniel Vaughn at Valentina's Tex Mex Barbecue in Austin

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times where he covers restaurants in Los Angeles County. Daniel Vaughn is the BBQ Editor at Texas Monthly where he oversees all barbecue coverage for the entire state of Texas. During a trip to Austin for SXSW, the two critics talked shop over brisket tacos at Valentina’s Tex Mex BBQ.

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Adana in Glendale

Posted March 13, 2015 by | Comments Off | ]
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Jonathan Gold is the Pulitzer Prize winning food writer for the Los Angeles Times. This week he reviews Adana, an under-the-radar Middle Eastern restaurant in Glendale where the chicken kabob is perplexingly delicious.

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Gjusta

Posted March 6, 2015 by | 1 Comment | ]
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Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he reviews Gjusta, the latest concept from the Gjelina restaurant group in Venice. He describes it as part food hall, part delicatessen, part coffee bar and part juice bar. “What it isn’t, at least so far,” he says, “is a restaurant because they don’t have any chairs.”

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Pok Pok Phat Thai in Chinatown

Posted February 20, 2015 by | Comments Off | ]
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“Phat Thai is a dish that a lot of us stopped ordering 10 years ago,” Gold says. “It’s usually sweet, it’s orange, it’s gloppy, it’s everything mall about mall Thai food.”

However, Gold is impressed with Ricker’s nuanced style (the noodles are cooked slowly in freshly rendered pigs fat) and ultimately finds the do-it-yourself noodle experience a win for Chinatown.

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Fang’s Kitchen in Monterey Park

Posted February 13, 2015 by | 1 Comment | ]
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Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he reviews Fang’s Kitchen, a new Sichuan restaurant in Monterey Park.

Audio, Recipes, Restaurants »

Recipe: Brooks Headley’s Sbrisolona

Posted February 13, 2015 by | Comments Off | ]
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In his interview with Evan Kleiman, Headley describes his affinity for the Italian sbrisolona, which he describes as a “crumbly cake-cookie hybrid.” Evan Kleiman suggests using it as a crumble on bar cookies or in place of crumble on a chocolate pie. Below is an excerpt from the book and a recipe.

Good Food on the Road, Restaurants »

Jonathan Gold Embraces the New and the Old in Chinatown

Posted February 5, 2015 by | 2 Comments | ]
Photo: Antoine Taveneaux

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. Last month he wrote an article for the paper declaring Chinatown the hottest restaurant district in Los Angeles. This week on Good Food he discusses the newcomers as well as his old standbys.

Audio, Restaurants »

The Starry Kitchen Story – From Illegal Restaurant to an Ambitious Kickstarter Campaign

Posted January 26, 2015 by | 1 Comment | ]
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When Nguyen Tran and his wife Thi opened Starry Kitchen it was a part time restaurant operating out of their tiny apartment in North Hollywood. Six years and three brick and mortar locations later, the couple has gone to Kickstarter with an ambitious campaign to #SaveOurBalls (meaning the deep fried tofu balls of course.)

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