At Kismet, your culinary destiny may come in the form of rabbit kebabs

A review of Kismet, a new Middle Eastern restaurant in Los Feliz

Jonathan Gold • Los Angeles Times • March 3, 2017

I once spent a week tailing the band Hanson, three teenage boys who had grown up on an island where the only pop available to them was from Time Life rock ’n’ roll anthologies, 1957-69. And the music they made reflected it — their songs were the...

The full article can be read on the Los Angeles Times website.

Cadet, Kris Tominaga's new Santa Monica restaurant, not yet a major

Jonathan Gold • Los Angeles Times • April 10, 2015

If you were a restaurant guy tasked with opening a chill but on-trend restaurant in the city of Santa Monica at the moment, you might come up with something that looks a lot like Cadet. The exposed brick goes without saying, and the big grill for...

Review: The Hearth & Hound, April Bloomfield's new Los Angeles restaurant, is nothing like a gastropub

Jonathan Gold • Los Angeles Times • January 26, 2018

The first time I visited the Hearth & Hound in Hollywood, not long after the restaurant opened in December, I was happy to find icy oysters zapped with sorrel, whole roasted beets smeared with creamy blue cheese, Moroccan-ish roast lamb with...

Restaurant review: Bowled over by the Bashu fish at Fang's Kitchen

Jonathan Gold • Los Angeles Times • February 6, 2015

Water-boiled fish is one of the most impressive dishes in the Sichuan repertoire: an enormous bowl of vegetables and broth bloodied with a half-inch of vivid chile oil. At Fang’s Kitchen, the sleek new Chengdu-style Sichuan restaurant in Monterey...

Jonathan Gold finds coq au vin that tastes like a personal favor at Marché Moderne in Newport Beach

Jonathan Gold • Los Angeles Times • January 5, 2018

The original Marché Moderne may have been the perfect neighborhood restaurant, if you stretch the idea of “neighborhood” a bit: a sprawling French bistro reached by a short ride up the very swankest escalator in the toniest corner of South Coast...

Szechuan Impression skewers all expectations

Jonathan Gold • Los Angeles Times • October 31, 2014

Bobo chicken, at least as interpreted at Szechuan Impression, is a party in a pot, a ceramic pot that strongly resembles a novelty St. Patrick’s Day hat, half-filled with chile-laced broth and with long bamboo skewers sticking up from the vessel...