Jonathan Gold on Muck Rack

Jonathan Gold Verified

Restaurant Critic and Columnist — LA Times
As seen in:  LA Times, Rolling Stone, LA Weekly

The belly of Los Angeles. @LATimes restaurant critic.

Lobster rolls and 'HoJo-style' clams at Catch & Release

latimes.com — The life of a certain kind of restaurant, one is given to understand, can be nasty, brutish and short. A bakery-cafe concept, reborn as an Asian fusion restaurant, may already be out of business in its new incarnation as a Mexican-leaning nose-to-tail beer garden. Your great-aunt's favorite pasta place serves barbecue now.

N.W.A: A Hard Act to Follow

laweekly.com — This article was originally published on May 5, 1989. August '88: Eazy E props his Air Jordans up on a desk, stares at the ceiling, and leaves the room whenever the beeper on his belt goes off, which is often. He answers most of the reporter's questions with a...
Aug 14, 2015

"One promotion guy cackles in the corner, muttering, 'I love to work dirty records. I love to work dirty records.'” laweekly.com/music/nwa-a-ha…

Aug 17, 2015

When Jonathan Gold told me he'd asked N.W.A. to pose with AK's back in 1989 I don't think I believed it at first. laweekly.com/music/nwa-a-ha…

Sambar brings an enlightened plane of Indian cuisine to Culver City

latimes.com — Your ideas about porchetta may have been formed in the hills east of Rome or at a truck parked in Umbria, or perhaps with the fennel-scented suckling pig they sometimes serve at Sotto, the stuffed roasts in the case at McCall's Meat & Fish Co. or the sandwiches from Mozza2Go.
Aug 17, 2015

Let's say it's Monday, and you've forgotten to peek at the weekend's restaurant review... lat.ms/1WyTI7N

Bryant Ng's Cassia in Santa Monica stars a brilliant pot-au-feu

latimes.com — Pot-au-feu is at the heart of the French kitchen; more than a beef soup, it is the enduring symbol of hearth and home, an emblem of a life well lived. The revolutionary Mirabeau called pot-au-feu the foundation of empires. Anthony Bourdain calls pot-au-feu soul food for socialists.

Where to find a great steak in Italy

latimes.com — 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 over.
Aug 11, 2015

My favorite restaurants in Italy are the ones where you might take an uncle on his 83rd birthday. lat.ms/1IIZ5HW

From Italy, with porchetta

latimes.com — Are you in the mood for tacos? If you are in Tuscany or Umbria you are out of luck. Tacos aren’t really a thing here, although I did recently run across a nachos specialist in Florence.  What you will find, especially on back roads around lunchtime, are porchetta trucks.

Some meals worth stopping for in Italy on a summer road trip, Part 2

latimes.com — While we were in Modena, my wife maintained, we should try to visit Arnaldo Clinica Gastronomica, a restaurant in the nearby town of Rubiera we had enjoyed on our first trip to Italy 25 years ago.

Some meals worth stopping for in Italy on a summer road trip

latimes.com — Summers in Italy, my summers in Italy at least, tend to begin with a drive, several hours in a rented Fiat pointed toward whatever point on the peninsula best suits the moment's semi-rural needs.

Counter Intelligence: Sqirl sticks to the very basics

articles.latimes.com — Isaiah Berlin, in his famous essay, once divided thinkers into two groups: hedgehogs, who know one big thing, and foxes, who know many things. Proust and Shakespeare. Separating writers into one camp or another has long been a sport of undergraduate humanities majors when the 2 a.m.

Camera+ ~ photo by thejgold

More Articles →
Aug 28, 2015

The peaches this summer have been splendid. Been going through a flat of Tenerilli's finest every week. #TasteLA twitter.com/TheTasteLA/sta…

Aug 28, 2015

.@c_salgado @TheTasteLA The lack of boundaries. People hop straight from cricket tacos to something soigne from Providence.

Aug 28, 2015

Real Tuscan lardo. Unpasteurized cheeses, especially from Oaxaca. Really fresh mangosteens. You? twitter.com/c_salgado/stat…


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