Jonathan Gold

Columnist

Jonathan Gold is the restaurant critic for the Los Angeles Times. He won the Pulitzer Prize in criticism in 2007 and was a finalist again in 2011. A Los Angeles native, he began writing the Counter Intelligence column for the L.A. Weekly in 1986, wrote about death metal and gangsta rap for Rolling Stone and Spin among other places, and is delighted that he has managed to forge a career out of the professional eating of tacos.

Recent Articles

  • Review: Superba Food + Bread serves new-generation comfort food
    Review: Superba Food + Bread serves new-generation comfort food

    Your opinion of Superba Food + Bread is probably going to depend on what you think of avocado toast, especially avocado toast that happens to cost $8. If you pay attention to Internet food buzz, you may be aware that avocado toast, which lies at the exact intersection of vegan passion and...

  • The finest food in Los Angeles for even the thinnest wallets
    The finest food in Los Angeles for even the thinnest wallets

    Is it possible to spend more than $400 per person at some of the restaurants on this year's list of the best 101? Of course. Cuisine costs. But great cooking takes many different forms in Los Angeles, and some of the most exquisite flavors belong to us all.

  • First Look: Szechuan Impression, for another long line
    First Look: Szechuan Impression, for another long line

    If you have been following the Chinese-restaurant scene in the San Gabriel Valley in the last few years, you probably know about Chengdu Taste, the restaurant that showed California the world of Sichuan cuisine that lay beyond mapo tofu and twice-cooked pork -- if only for the famous...

  • Aqui Es Texcoco's lamb barbacoa stars, other dishes shine too
    Aqui Es Texcoco's lamb barbacoa stars, other dishes shine too

    The last time I went to Aqui Es Texcoco, the kitchen had run out of lamb. And while this might not have been a problem in most Mexican restaurants, where you'd shrug and move on to the roast pork or the mojarra, Aqui Es Texcoco is more or less a one-dish restaurant — that dish...

  • Wexler's Deli makes a grand addition to downtown's Central Market
    Wexler's Deli makes a grand addition to downtown's Central Market

    Micah Wexler first came to attention as the chef at Mezze, up in the old Sona space on La Cienega Boulevard, and in his stint at the short-lived restaurant he redefined what Middle Eastern food might be, garnishing braised tripe with nuggets of crunchy falafel, drizzling labneh onto foie...

  • Review: Smoke.Oil.Salt brings back a paella master
    Review: Smoke.Oil.Salt brings back a paella master

    Have you ever tasted real paella? And by "real," I should specify that I mean not the stuff you eat with sangria down by the beach or even the lovely yellow rice with seafood that you have to order a day in advance at Cuban restaurants, but the real thing, rare outside its...

  • Tesar vs. Brenner, Jonathan Gold weighs in
    Tesar vs. Brenner, Jonathan Gold weighs in

    The food world has been chatting today about Leslie Brenner’s review of the Dallas steakhouse Knife, or rather the reaction to the review by its chef, John Tesar, probably best known in Los Angeles for his performance on "Top Chef" season 10.

  • Review: At Pot in Koreatown, Roy Choi's still messing with expectations
    Review: At Pot in Koreatown, Roy Choi's still messing with expectations

    The Line hotel's Pot isn't a careful re-creation of a Seoul buljip but Roy Choi's homage to the broad L.A. Korean American food universe in which he was raised; it is raucous, vital and engaging.

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