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Jonathan Gold Reviews Cadet in Santa Monica

Posted April 24, 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 Cadet, the solo project from chef Kris Tominaga (formerly of Hart & the Hunter). While he’s intrigued by the concept, Jonathan is less impressed with the execution of the large plates which are served with an assortment of house-made side dishes. However, he suggests that it’s a solid watering hole with an interesting bar program and satisfying snacks.

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Jonathan Gold Reviews Redbird at the Vibiana in Downtown LA

Posted April 17, 2015 by | 2 Comments | ]
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Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he visits Redbird, the much-anticipated opening from chef Neal Fraser.

The opening of the restaurant (which is housed in the former rectory of Downtown’s Saint Vibiana Cathedral) was plagued with delays, but Jonathan says it was worth the wait.

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Lincoln in Pasadena

Posted April 10, 2015 by | Comments Off | ]
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Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he considers the “Things in a Bowl” trend that has swept Los Angeles. He visits Lincoln, the latest brick and mortar from Christine Moore and Pam Perkins where you can find delicious “Things in a Bowl” as well as an impressive pastry case.

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Barrel & Ashes in Studio City

Posted April 3, 2015 by | Comments Off | ]
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Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he visits Barrel & Ashes, an upscale barbecue joint in studio city. Chef Timothy Hollingsworth was the chef de cuisine at French Laundry in Yountville before opening Barrel & Ashes last November.

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Where to Find the Best Barbacoa in Los Angeles

Posted March 27, 2015 by | Comments Off | ]
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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 | Comments Off | ]
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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.

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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.

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