The small plates at Moruno hold some big ideas

Moruno at the Original Farmers Market is led by David Rosoff and Chris Feldmeier. The small plates hold Mediterranean flavors.
Jonathan Gold • Los Angeles Times • April 8, 2016
Moruno, one might imagine, is a restaurant devoted to the pincho moruno, the miniature shish kebabs that you find almost everywhere in southern Spain. Chris Feldmeier, the chef, goes to Seville a lot, and pinchos moruno, marinated in olive oil,...
The full article can be read on the Los Angeles Times website.

Related Articles

Two of L.A.’s hottest new restaurants sit side by side in Silver Lake

Bill Addison • Los Angeles Times • June 30, 2022
I’ll never forget my first conversation with David Rosoff, one of the great wine savants of Los Angeles who has been helping to shape our tastes for decades. Our exchange was a few years back when he was general manager at Hippo in Highland Park....

What to eat now: Can a tinned fish board be better than a charcuterie?

Jenn Harris • Los Angeles Times • April 26, 2022
As a food columnist, I’m out almost every night, trying new restaurants, stands and trucks. So people often want to know: What are you eating? Well, thanks for asking. Here are some of the best things I ate this week. These are not reviews, but...

Jonathan Gold reviews Kobee Factory & Syrian Kitchen in Van Nuys

Jonathan Gold • Los Angeles Times • February 10, 2017
Is it possible to become obsessed with a dish as simple as mjadara? Because mjadara, an Arab dish of bulgur wheat cooked with lentils, isn’t much to look at: a murky, slightly ominous mush, its color lingering in that zone between tan and...

Review: Jonathan Gold can't stay away from Grand Central's Sari Sari Store

Jonathan Gold • Los Angeles Times • October 6, 2017
I have stopped by Sari Sari Store five times in the last three days, and I’m not sure if I should be admitting this to you or to a therapist. On Monday, I walked over with Times Food editor Amy Scattergood, my Sari Sari Store enabler, and tried...

Saltie Girl is the newest standout in West Hollywood

Bill Addison • Los Angeles Times • February 27, 2023
Small squid had been stuffed with rice and suspended in glossy tomato-pepper sauce spiced with clove and bay leaf. Sardines in pepper olive oil were paired with piquillo peppers or spritzed with lemon or hot sauce before canning. A few threads of...