Anne Fishbein

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Your Counter Intelligence Preview: In Which Mr. Gold Visits Wako Donkasu

Anne Fishbeindipping sauce at Wako Donkasu​ If you think there can be too many beautiful odes to pork, then you may be in the wrong place. You cannot. And you sure can't around here. This week Jonathan Gold visits Wako Donkasu, a Japanese place in Koreatown that specializes in tonkatsu, or fri ... More >>

Palestinian Chicken Conflict: Only in Curb Your Enthusiasm or Is It Real?

Anne Fishbeinthe invisible restaurant critic​ Dear Mr. Gold: My colleagues and I are interested to know if Palestinian chicken, as featured in 
last week's Curb Your Enthusiasm, is really a dish. If so, is it something you have sampled or seen a recipe for?
 --B

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Jonathan Gold Reviews Palsaik Samgyeopsal

Your Counter Intelligence Preview: In Which Mr. Gold Visits Palsaik Samgyeopsal

Anne Fishbein​ This week, Jonathan Gold visits Palsaik Samgyeopsal in Koreatown and considers samgyeop-sal, pork belly, and happy pigs. Which are pretty much all the same thing. The dish has had a place in local dining for decades now, at places like L.A. Toad, Park's and the late Sa Rit Gol ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Catch Matchmaking and Steingarten: Love, Beer Bratwurst

Anne FishbeinGrilled bratwurst with sauerkraut at Steingarten​ Most people who are single and like to swill beer go to bars. They bump into each other and sometimes get married. Or not. One questions the need to over-formalize the process in a bar setting. But tomorrow, Thursday, July 21, C ... More >>

Food News Roundup: The Mayo Cam, The Downfall of Michelin L.A. Ramen

-- An interview with pastry chef Johnny Iuzzini. [Food GPS] -- Favorite dishes of 2011 countdown. No. 64: Macaroon at Disneyland. [OC Weekly] -- Why the Michelin Guide is now passé. [Financial Times] -- LA's Top Ramen: 6 Bowls Of Soup You Must Eat. [Huffington Post] -- The Mayo Cam. Or, what ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Your Counter Intelligence Preview: In Which Mr. Gold Visits Antojitos Carmen

Anne Fishbeinchicken cooking in the mole at Antojitos Carmen​ This week, Jonathan Gold visits Antojitos Carmen in Boyle Heights. More adventures in street food, the joys of brick-and-mortar locations, and chicken in mole. There are restored pictures on the wall, mostly from Castellanos' vill ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Your Counter Intelligence Preview: In Which Mr. Gold Visits Son of a Gun

Anne Fishbeininterior of Son of a Gun​ This week, Jonathan Gold visits Jon Shook and Vinny Dotolo's second restaurant, Son of a Gun. That would be their fish restaurant: Imagine going through the Animal menu and replacing all the pork products with corresponding bits of seafood. Okay, that's n ... More >>

Ask Mr. Gold: Seeking Romantic, Inexpensive, Healthy, Not Boring, Wheat- and dairy-free Restaurant (with aged Mezcal)

Anne Fishbeinthe invisible restaurant critic​ Dear Mr. Gold: My husband and I are about to celebrate our ninth wedding anniversary. Do you have any suggestions for a place that is incredibly romantic, where we can eat outside comfortably and (here's the challenge) that is healthy without being ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Your Counter Intelligence Preview: In Which Mr. Gold Visits Umami Burger

Anne FishbeinUmami Burger​ Harold Bloom has built a career out of exploring the notion of the incommensurate, and it is precisely this term that some of us would use to describe this week's Counter Intelligence story, in which Jonathan Gold compares Nathan Myrhvold's notion of the perfect hamb ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Your Counter Intelligence Preview: In Which Mr. Gold Visits Noodle Boy

Anne FishbeinNoodle Boy vermicelli​ This week Jonathan Gold reviews Noodle Boy. Because you can never have too many noodle palaces in the San Gabriel Valley. Because it is not the same thing as Noodle Guy. And because we are hungry. When you order just wonton in soup, you get six wonton. ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Your Counter Intelligence Preview: In Which Mr. Gold Visits Spice Table

Anne FishbeinSpice Table​ The spice route through Los Angeles? Since the recent opening of Spice Table, it travels via downtown's Little Tokyo district. And thus to And thus to this week's Counter Intelligence and Jonathan Gold's review of Bryant Ng's new restaurant. Spice Table, a high-cei ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Your Counter Intelligence Preview: In Which Mr. Gold Visits Cochon 555

Anne FishbeinTim Havidic at Cochon 555​ Pork, whole pigs, chefs with knives and thus more pork. And thus to this week's Counter Intelligence and Jonathan Gold's review of Cochon 555, the itinerant pig show that took place over the weekend at Vibiana's in downtown L.A. If food is the new rock ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Your Counter Intelligence Preview: In Which Mr. Gold Visits Noodle Guy

Anne FishbeinPhở at Noodle Guy​ As some of us have mentioned before, you can never have too many noodle palaces in the San Gabriel Valley, nor can you read too many reviews of them. And thus to this week's Counter Intelligence and Jonathan Gold's review of Noodle Guy, which is worth reading ... More >>

Hipsteropolis Rising: Taste of the Eastside Food Festival

Anne FishbeinAn egg sandwich from Auntie Em's​ Even though Hipsteropolis has completely arrived as a desirable part of town (at least if celebrity residents and real estate prices are any indication), it hasn't yet lost that little-brother, underdog feeling. Like UCLA football (not arrived) a ... More >>

Your Counter Intelligence Preview: In Which Mr. Gold Visits Lukshon

Anne FishbeinLukshon's spicy chicken pops​ For all of us who've been patiently (and impatiently) awaiting Sang Yoon's new restaurant -- you know, the one that does not serve burgers -- it finally opened its doors not too long ago. And thus to this week's Counter Intelligence and Jonathan Gold' ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Your Counter Intelligence Preview: In Which Mr. Gold Visits the Olive Garden

Anne Fishbeinglass of wine menu at The Olive Garden​ No, this was not an April Fool's joke. Well, it was, but it was a prank that didn't quite turn out the way the Weekly's estimable reviewer planned. Thus in this week's Counter Intelligence column, Jonathan Gold visits not the latest Sichua ... More >>

Ask Mr. Gold: What's The Big Deal With Quinoa?

Anne Fishbeinthe invisible restaurant critic​ Dear Mr. Gold: What's the big deal with quinoa? I couldn't even pronounce it right when I first saw it on the menu at Hugo's in Studio City. Then I saw it at Trader Joe's and then I saw it everywhere. It has probably been around forever, but has on ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Squid Ink's New Star Watch Column

Welcome to our latest column, in which we tell you where Jon Cryer (who doesn't seem to be getting enough press these days, maybe because he's not high) and Emilio Estevez (see previous comment) and Jesse Eisenberg and Reese Witherspoon have been seen eating, or not eating, depending. Just kidding. ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

What To Eat During the BCS Title Game: Duck, Regardless

Anne FishbeinCacao​ What to eat during tonight's much-anticipated BCS championship game? Sure, you can grill up bits whatever large animal you have handy, or throw the traditional burgers and brats on the fire. If you're tailgating in Arizona, well, bless you. But regardless of which side you ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

[Updated] Mo-Chica (Not Yet) Moving to Downtown

Anne Fishbein​ Update: I spoke to Ricardo Zarate, who says he has absolutely NOT signed a lease on a new location for Mo-Chica. When he does, it will probably be to open a second location but not to close down the first. The leak was the work of an over-eager real estate agent. Zarate tells me ... More >>

The 99 Essential Restaurants Edition: Your Ad Hoc Discussion Board

Okay, so now that this year's edition of Jonathan Gold's restaurant list is out, it's time for a few things. To read it, ideally over a large bowl of Gold-approved hand-cut noodles. To visit (or revisit) just under a hundred Los Angeles restaurants. And, perhaps, to consider the list itself. Are the ... More >>

This Thursday: The Essential 99 Restaurants Edition

Mark your calendars and, I don't know, camp out in front of those grungy sidewalk newspaper boxes: this Thursday marks the publication of the Weekly's annual compendium of Los Angeles' Essential 99 Restaurants. Otherwise known as Jonathan Gold's dining cheat sheet, or, more accurately, ours. It's a ... More >>

L.A. Beer Float Showdown Redux: Hops Ice Cream

Anne Fishbeinbeer float at Golden State​Okay, we realize that you can watch countless numbers of people chugging beer at any USC tailgating party, and probably countless numbers of other people downing ice cream or gelato in alarming quantities if you just hang out at Scoops or Bulgarini Gelat ... More >>

Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to askmrgold@laweekly.com or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear fo ... More >>

Zócalo Seafood Discussion Tonight: Maybe Eat Sushi Another Night

Anne Fishbeintoro, yellowtail, uni, albacore, wild scallop at Kiyokawa​ A reminder to maybe put down your chopsticks (omakase) and your TV remote (CNN) tonight and consider heading over to the Skirball Center for the Zócalo discussion: Will Seafood Soon Be a Delicacy? Jonathan Gold, his brot ... More >>

Restaurant In Australia Fines Customers For Food Left Uneaten

Anne FishbeinSushi is more expensive with penalties attached​ Restaurants throw out a great deal of food every day, with much of it coming from diners' own unfinished plates. According to a report from Reuters, one Australian restaurant is trying to change that. Chef Yukako Ichikawa, from the ... More >>