For two decades, chef Josiah Citrin has been a pillar of LA’s fine dining landscape, along with his lauded restaurant Melisse in Santa Monica, which he closed earlier this year. He speaks with Good Food’s Evan Kleiman about his plans for the second coming of Melisse as well as his love for charcoal, the name of his second restaurant and a new cookbook by the same name .
The front cover of "Charcoal: New Ways to Cook with Fire" by Josiah Citrin. Photo credit: Bex Baronel
Excerpted from "Charcoal: New Ways to Cook with Fire" by Josiah Citrin. Bex Baronel