A cabbage baked in embers served with yogurt, sumac and lemon zest. Wood-grilled oysters with seaweed, breadcrumbs and horseradish. A lamb shoulder from Sonoma that’s been aged 35 days and tastes of coriander and honey. These are some of the dishes that Pulitzer Prize-winning food writer Jonathan Gold likes at Charcoal Venice, a new restaurant from Michelin-starred chef Josiah Citrin.
Recommendations: “Cabbage Baked in the Embers,” “Beef Heart Tartare,” “Smoky Grilled Chicken Wings,” “Oysters Baked in the Josper Oven,” “Smoked & Grilled Bone-in Short Ribs,” and the “21-Day Aged Half Liberty Duck.”
Location: 425 Washington Boulevard, Venice, CA 90292 | (310) 751-6794