Much of Italy disdains Tuscany's cooking, but Jonathan Gold revels in it

Steaks at Tuscan butcher Dario Cecchini's bloody Officina della Bistecca, lampredotto panini at Da Nerbone, a simple bowl of zolfini beans at Il Canto del Maggio — the region's pleasures are simple but memorable.

Jonathan Gold • Los Angeles Times • March 30, 2018

When I was asked what I’d like my last meal on earth to be, a question that used to come up with alarming frequency, my eternal answer involved lunch at Costachiara, a now-closed rural trattoria near the industrial town of Montevarchi, Italy. You...

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

Where to find a great steak in Italy

Jonathan Gold • Los Angeles Times • July 31, 2015

My favorite kind of restaurants in Italy tend to be the ones where a well-loved relative might be taken to celebrate his 83rd birthday. The food is traditional, the service kind, the prices not so high. The wine is probably from the next town...

10 great Italian restaurants

Jonathan Gold • Los Angeles Times • November 21, 2014

Los Angeles has never been rich in the sort of red-sauce Italian restaurants so common on the other coast, but it has always been notable for the other kind: restaurants in which Italian cooking and the idea of fine dining were not incompatible....

Review: All'Acqua has bright Italian flavors

Jonathan Gold • Los Angeles Times • March 13, 2015

All’Acqua is a buzzy place on a weekend night, cars spilling out of the parking lot, crowds milling, the soaring, open-kitchen restaurant, once the local branch of Acapulco, suffused with a happy roar. On cool nights, you can smell garlic,...

Hotel California

Edwin Goei • OC Weekly • July 29, 2010

Sometimes, buzz about a new restaurant spreads organically by word of mouth. Other times, it’s manufactured by savvy PR people. If you’ve heard anything about TusCA at the Hyatt Regency in Garden Grove, it’s likely because of the latter. In a move...

Review: Uovo is a fast-pasta concept that actually works, Jonathan Gold admits

Jonathan Gold • Los Angeles Times • December 1, 2017

Sometimes I think that the closest thing I have to a hobby is making spaghetti all’Amatriciana, the queen of the Roman repertoire, a dish that has inspired me to sneak in cured pig cheek from Norcia, bottled tomatoes from the slopes of Vesuvius,...