KCRW's Good Food on the Road
Summary: KCRW’s Good Food host Evan Kleiman talks with Pulitzer Prize-winning food writer Jonathan Gold of The Los Angeles Times about places you may not have tried yet, but ought to. Get Jonathan Gold's weekly restaurant suggestion sent to your phone. Text the "Good Food" to 69866 and get a text with the name, address and phone number of this week's restaurant.
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- Artist: Evan Kleiman, Jonathan Gold, KCRW.com
- Copyright: KCRW 2014
Podcasts:
Jonathan Gold reviews Lincoln a new breakfast and lunch spot in Pasadena serving varieties of "things in a bowl."
Jonathan Gold reviews Barrel & Ashes, a Texas-style barbecue restaurant in Studio City.
Jonathan Gold reviews Barrel & Ashes, a Texas-style barbecue restaurant in Studio City.
Jonathan Gold visits All'Acqua, chef Don Dickman's convivial Italian restaurant in Atwater Village.
Good Food host Evan Kleiman sits down with Steve Chiotakis to talk about barbecue.
Jonathan Gold reviews Adana, an under-the-radar Middle Eastern restaurant in Glendale.
Jonathan Gold reviews Gjusta, the latest concept from the Gjelina restaurant group in Venice.
Jonathan Gold reviews Terrine, a California brasserie from chef Kris Morningstar. He says this is a restaurant where chefs like to eat.
Jonathan Gold reviews Pok Pok Phat Thai, the first LA outpost of chef Andy Ricker's growing Pok Pok empire.
Jonathan Gold reviews Pok Pok Phat Thai, the first LA outpost of chef Andy Ricker's growing Pok Pok empire.
Jonathan Gold reviews Fang?s Kitchen, a new Sichuan restaurant in Monterey Park.
Jonathan Gold recently wrote an article for the LA Times, declaring Chinatown the hottest restaurant district in Los Angeles.
As he prepares for his big screen debut in City of Gold, Pulitzer Prize winning food writer Jonathan Gold discusses the pros and cons of anonymity. He wrote about the issue in a cover story for the Los Angeles Times.
As he prepares for his big screen debut in City of Gold, Pulitzer Prize winning food writer Jonathan Gold discusses the pros and cons of anonymity. He wrote about the issue in a cover story for the Los Angeles Times.
Noma Japan is a five week pop up during which chef Rene Redzepi moved his entire restaurant - the decor, the chefs, the servers, even the dishwasher - to the Mandarin Oriental hotel in Tokyo.
