Los Angeles Times

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

  • What Jonathan Gold is into: ERB's buttermilk biscuits and bourbon

    What Jonathan Gold is into: ERB's buttermilk biscuits and bourbon

    Have you been to ERB? You really should go to ERB. Because it is the beer garden Los Angeles has always needed, a modest expanse of lawn furniture and twinkling lights deep in the Arts District. Chris Ojeda’s cocktails are just on the modest side of creative, the wine list is excellent, and the...

  • Jonathan Gold reviews Button Mash: Tofu balls! Arcade games!

    Jonathan Gold reviews Button Mash: Tofu balls! Arcade games!

    Before we get on to the business of the review, I should confess that I have never been able to get past a dozen or so screens of the video game "Food Fight." I have never been able to chuck more than a pie or two at the murderous chefs. I have never figured out why a handful of peas will take...

  • Jonathan Gold finds much to like at Rose Café in Venice — pepperoni pizza with honey, anyone?

    Jonathan Gold finds much to like at Rose Café in Venice — pepperoni pizza with honey, anyone?

    You are in Venice. You have probably spent the last 20 minutes looking for a place to park. And you are walking into the Rose Café, a sprawling aircraft hangar of a restaurant that is somehow five times the size it appears from the street. Prints from skateboard-art godfather C.R. Stecyk III line...

  • What we're into: longaniza asada

    What we're into: longaniza asada

    I know – I’m supposed to report on the new places. But while Chichen Itza, in the La Paloma complex south of downtown, is a fixture on my list of 101 Best Restaurants, I’ve been back at least half a dozen times in the last month – the clean, tart flavors of Yucatecan cooking, driven by the smack...

  • Salt's Cure brings the city's best pork chop to its new location on Highland Avenue

    Salt's Cure brings the city's best pork chop to its new location on Highland Avenue

    It is probably easier to find a great pork chop in Los Angeles than it has ever been, from the char siu pork chop at Jar to the fennel-crusted chop at Sotto, to the racket-size tomahawks at Chi'Spacca. But the best pork chop in town is the one at Salt's Cure in its new Hollywood digs: a full pound...

  • What we're into: Patatas bravas at Gasolina in Woodland Hills

    What we're into: Patatas bravas at Gasolina in Woodland Hills

    Is there a tapas bar in existence without patatas bravas on its menu? I haven’t yet come across one, although occasionally the preparation has been abstracted, alluded to or pressed into service as a garnish rather than presented as a dish in its own right. Croquetas, Spanish tortillas and grilled...

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