Petit Trois is a bistro done Lefebvre's way

Counter Intelligence: Jonathan Gold reviews the new French bistro Petit Trois by the trio behind Trois Mec. This one you can actually get into.

Jonathan Gold • Los Angeles Times • October 3, 2014

When you are evaluating a sushi bar, you can tell a lot by looking at the tamago, the sweetened omelet often served as a last course. To casual customers, it may be a throwaway, but the consistency and texture reveal a lot about a chef’s...

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

Review: How the Petit Trois and Jon & Vinny’s sequels measure up to the originals

Bill Addison • Los Angeles Times • May 9, 2019

This is a town that understands the perils and possibilities of sequels. This is also a town that loves the restaurants of Jon Shook and Vinny Dotolo. Who could have predicted, when the Florida natives opened their Fairfax restaurant Animal in...

Jonathan Gold's top 10 restaurant dishes of 2014

Jonathan Gold • Los Angeles Times • January 2, 2015

2014 — I remember 2014. In Los Angeles, it was the year of peak steakhouse. It was a year of artisanal soda pop, $16 cheeseburgers and chef-ly barbecue. Tacos entered their Mannerist period. Cocktails largely supplanted wine, even in fine-dining...

Jonathan Gold review: Trois Familia, where the Trois Mec chef makes Mexican brunch

Jonathan Gold • Los Angeles Times • December 4, 2015

So a French chef walks into a Mexican restaurant. Maybe he has a bowl of cocido, maybe he doesn’t. It is a good bowl of cocido; he may as well. So a French chef opens a Mexican restaurant. It is on the site of what used to be Alegria, an artists’...

Jonathan Gold finds Kettle Black's eccentric Italian illuminating. Try the octopus salad.

Jonathan Gold • Los Angeles Times • September 30, 2016

How many Edison bulbs hang from the ceiling at Kettle Black? So many Edison bulbs. I got to the mid-70s the night I counted — there are more — but I got distracted by the 17-foot-high back bar, the weathered wood floor and the industrial-steel...

Review: Modernist French cooking at Silver Lake's Bar Restaurant

Bill Addison • Los Angeles Times • February 20, 2020

The best thing to be said about the banal, post-structuralist name of Silver Lake’s new Bar Restaurant is that it is accurate. A bar and a restaurant do indeed coexist on the premises, separated by a wall but connected in the back by a curving...