Jonathan Gold dines at Charcoal Venice

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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.

Read Gold’s review for the LA Times and find more of his restaurant recommendations here.

2000 Charcoal Venice-Liberty Duck-Photo Credit Dylan+Jeni
The “21-Day Aged Half Liberty Duck.” (Photo by Dylan + Jeni)

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

2000 Charcoal Venice - Cabbage
The “Cabbage Baked in the Embers, Yogurt, Sumac and Lemon Zest” at Charcoal Venice. (Photo by Dylan + Jeni)