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Jonathan Gold

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.
  • Review
At Middle Eastern restaurants, it all starts with hummus. Jonathan Gold says Bavel's is magnificent

Chef Ori Menashe’s highly anticipated new DTLA restaurant Bavel (Bah-VELLE) has a Middle Eastern-inspired menu, desserts from his wife, pastry chef Genevieve Gergis, and lots of boisterous good times.

  • Appreciation
Anthony Bourdain opened the working-class kitchen to the world and the world to us

The modern American restaurant scene without Anthony Bourdain is hard to imagine, Jonathan Gold writes.

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