Notable Los Angeles Times restaurant reviews by Jonathan Gold
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I have posed for pictures shrouded in gauze, wearing a dinosaur mask and shaded into a Hitchcockian silhouette.
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Sun Nong Dan is a specialist in sullungtang, a gentle broth made by boiling beef bones for hours, even days, until the liquid turns a shimmering, pearlescent white that is pretty much the opposite of what French chefs are taught in cooking school.
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Even before Tui and Jazz, Jitlada was one of the most respected Thai restaurants in Los Angeles.
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Along with its many unique dishes, the acclaimed restaurant’s menu now features Diced Rabbit With Younger Sister’s Secret Recipe.
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Jonathan Gold reviews the Guerrilla Tacos truck. Wes Avila crafts delicious tacos with various meats, vegetables and sauces.
