Jonathan Gold

Dark wood, deep booths and Sinatra; Manhattans and "dago red"; spaghetti and meatballs — your instincts tell you South Jersey, but chef Brandon Boudet grew up in New Orleans, and Little Dom's seems patterned after the neighborhood joints in that city, grown-up places where the local preferences for anise, artichokes......

At this point in his career, Michael Cimarusti has the chef thing down cold, poised when he addresses environmental forums and genial on TV, the first chef in town to embrace the new cocktailian movement and an advocate for the coherence of Los Angeles cuisine. If you've recently come into......

Click here for Anne Fishbein's slideshow. First of all, Sotto is not really a pizzeria. I thought I'd get that out of the way. Because while there is an oven, a 15,000-pound behemoth ballasted with imported Vesuvian soil, and chefs Steve Samson and Zack Pollack come from Ortica, the South......

Our wide-ranging restaurant critic Jonathan Gold returns to the Westside to take another bite out of Sotto.Sotto is a different kind of Italian restaurant, a shrine to the awesome heat of its oven, a place where the hot, fresh bread can come with pureed lardo instead of olive oil if......

In exotica-obsessed Los Angeles, it is perhaps not unusual to dine on things like spinach sauteed with minced foie gras, steamed rice sheets with bitter melon, fried ox tripe and tendon with noodle rolls, dumplings stuffed with chestnut and shrimp, or claypot rice with house-cured duck, sausage and pork. But......

We are in Koreatown. The customers are Korean. The chef won this year's Korean BBQ cookoff, with a dish of kimchi-brined pork loin with Cismontane Double IPA ssam-jang. But we are not eating Korean food -- we are eating something called Death by Duck, which is to say fries crisped......