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Jonathan Gold

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Top Jonathan Gold Articles see all

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  • Taco Tuesday: Cochinita pibil

     
    It's true, I'm afraid. I do hold a grudge against El Faisan y El Venado. Before it turned Yucatecan, the space was home to Eibis, a Poblano restaurant that served a kind of sandwich called a pelona -- "baldy,'' because...
  • Grilled-pork pho: It's what's for breakfast

     
    Since the message boards at Chowhound.com started up in the late 1990s, the site has been known for its correspondents' tendencies to fly flags for their favorite causes. The site may have begun because of its founder's great need to...

    At Porridge and Puffs, spoonfuls of devotion in every bowl

    At Porridge and Puffs, spoonfuls of devotion in every bowl
    We all have particular ideas of what a porridge restaurant might look like, whether a Hong Kong-style congee shop like Delicious Corner in Monterey Park or a Taiwanese porridge hall like Lu's Garden in San Gabriel, Atlacatl and its list of Salvadoran...

    At Scopa, Antonia Lofaso delivers zesty Italian American food

    At Scopa, Antonia Lofaso delivers zesty Italian American food
    It's pleasant, Saturday brunch at Scopa Italian Roots, a bit of calm compared with the roar of nearby Abbot Kinney Boulevard. The filtered sunlight in the double-height dining room feels like late afternoon, although it is just after noon. Big tables of...

    Nozawa Land keeps growing; what it means for L.A. sushi

    Nozawa Land keeps growing; what it means for L.A. sushi
    When I first went to Sushi Nozawa near the end of 1987, I was mostly impressed with its rigor. The fish was good enough, the usual parade of tuna, yellowtail and mackerel, but there was a sign that read, "Today's special: Trust me," and the chef, Kazunori...