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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. |
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RivaBella makes ordinary Italian perfect |
Angelini Osteria is almost everyone's favorite Italian restaurant in midtown: an informal room with well-designed trattoria cooking, a place...
Corazón y Miel satisfies heart's desires
"Corazón y miel," your waitress wants it to be known, is the signature dish of Corazón y Miel. Corazón y...
On the M.A.K.E. for raw vegan cuisine
If you are the kind of diner who gets hung up on first impressions, M.A.K.E., Matthew Kenney's raw-vegan restaurant in Santa Monica Place,...
Chi Spacca is all about the meat
The first time you visit Chi Spacca, you are probably going to want the bistecca fiorentina, a sizzling cliff of meat that weighs in at a...
Muddy Leek gets comfortable in Culver City
Muddy Leek is in kind of an odd location, just a block or two away from the restaurants in Culver City's Helms complex yet seemingly well...
Tamarind may be SoCal's best Indian
A few months ago, a colleague invited me to dinner at Newport Beach's Tamarind of London, which he considered probably the best Indian...
Littlefork takes a big-eats turn north
Across the street from the Hollywood post office, a few short blocks from the 1930s complex that calls itself Crossroads of the World,...
Hunan Mao, for fish heads and fire
When you tell somebody about a Hunan restaurant, always begin with the steamed fish head. The fish head will be large, probably from an...
Stylish, deluxe Japan-inspired cuisine at Hinoki & the Bird
Hinoki is a fragrant cypress most Japanese associate with extremely expensive bathtubs, popular with the wealthy because the wood is used to...
Counter Intelligence: Hostaria del Piccolo lives the fantasy — almost — in Venice
California rarely feels more like California than it does from a window seat at the new Hostaria del Piccolo in Venice, where life's great...
Counter Intelligence: Le Ka's a bit of this and that, for the beautiful people
Le Ka is one of those difficult places to figure out, not because the cooking isn't good — it is, very — but because in the...
Counter Intelligence: A little taste of Cortez
What you think about Cortez is going to depend in large part on what you think about crowds, and noise, and screechy jazz, about well-...
Counter Intelligence: Josef Centeno gives Tex-Mex a twist at Bar Amá
When you talk to Texas expatriates about the food they miss most from home, after a few grumbly sentences about Los Angeles chili, and...
Counter Intelligence: The just-right cooking at Bestia
If you want to understand Bestia, you should probably take a look at the cassoeula, a version of a traditional cabbage stew popular...
Counter Intelligence: Spago makeover smooths aging star's wrinkles
The first responsibility of any great restaurant is to keep you in the bubble, the soft-serve cocoon of illusion where you forget the...
Tidings of comfort and latkes
What am I cooking for Christmas dinner? Well a goose, of course, a fine, fat one, cooked in the Barbara Kafka way that involves high heat...
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Jonathan Gold quiz: The cheese challenge |
Is it cave-aged? Does it stand alone? Is its rind massaged with white wine? Not today. Won't you try our cheese quiz?
Jonathan Gold quiz: Asparagus |
Spring has sprung
Jonathan Gold quiz: Flowers |
Roses are red
Jonathan Gold quiz: Dead meat on a stick |
Did civilization begin at the moment when the first human impaled a bit of meat on a twig and charred it over a lightning fire? Claude L&...
