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Jonathan Gold settles in with Journeymen for duck and Basque cake

Jonathan Gold settles in with Journeymen for duck and Basque cake

Do you like duck? Then you might be interested in the new Atwater Village restaurant Journeymen, where David Wilcox prepares more parts of the animal than you may have seen outside Beijing. You can usually find grilled duck breast on the menu, usually with a sweet-savory concoction of apples and sage, a dish of crisp, dense confit with roasted beets and pistachio butter, and a grainy, sharply organ-y pâté on toast with half-burned almonds. You will occasionally see a yogurt-smeared duck-heart kebab speckled with pomegranate seeds — the soft, luscious flesh is quite unlike the grizzled things you may have encountered at other local restaurants — or even a handful of simply...

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