Jonathan Gold

We can all agree that Akasha is a crunchy Westside fever dream of a restaurant, all recycled this and sustainably raised that, dark woods guaranteed not to have even the address of the rainforest on their BlackBerries and a very nice bowl of steamed quinoa with tofu that could make......

"I want you to taste this," says Lou Amdur, handing you a glass of sour, cloudy liquid that smells like yesterday's bread dough. Although you pride yourself on your palate, and you will later have a conversation about an obscure Loire grape that could almost pass a Turing test, at......

If you walk into Musso expecting to have the same kind of steak you had last week at Morton's, you probably have the wrong idea. Because before the restaurant became a martini-fueled Hollywood clubhouse, the place where Faulkner blew out his liver and generations of character actors learned to show......

When it's pretty late at night, and you are half-woozy on arak and secondhand hookah smoke, and the fried mullet in front of you has long since been transformed into skeletons yet you can't resist swabbing bits of fried pita around the plate, hoping to pick up a stray puddle......

Although the San Gabriel Valley abounds in Chinese restaurants of every description, they tend to lean more toward authenticity than toward polish — there are 250 noodle shops but nowhere to explore Chinese haute cuisine. Chang's Garden, although it occupies a strip-mall space that resembles a Chinese Denny's, is one......

In the great march of regional Mexican cooking across Los Angeles, the cuisine of Puebla is usually reduced to a pair of dishes: mole poblano, which has become a generic term referring to pretty much any mole not made by Oaxacans, and cemitas. In one way, this is a shame,......