Jonathan Gold Reviews Catch & Release

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Raw PS Courtesy of C&R
Photo: Courtesy of C&R (The original image is no longer available, please contact KCRW if you need access to the original image.)

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he discusses the seafood driven menu at Catch & Release in Marina del Rey. The restaurant is a collaborative effort from restaurateur Bill Chait and chef Jason Neroni.

What to order: Cod chowder, lobster roll, kale salad with pine nuts and pickled raisins and New England clam bake.

Where is it? 13488 Maxella Ave., Marina del Rey, (310) 893-6100

Pro tip: Save room for dessert. Mr. Gold says the peach slab pie is made with peak-season peaches from the farmers’ market.

For more, read Jonathan’s LA Times review. You can also find all of Jonathan’s restaurant recommendations here.

Haddock Chowder. Photo: Pascal Shirley
Haddock Chowder. Photo: Pascal Shirley (The original image is no longer available, please contact KCRW if you need access to the original image.)
Peach Slab Pie. Photo: Pascal Shirley
Peach Slab Pie. Photo: Pascal Shirley (The original image is no longer available, please contact KCRW if you need access to the original image.)
Interior of Catch & Release. Photo: Pascal Shirley
Interior of Catch & Release. Photo: Pascal Shirley (The original image is no longer available, please contact KCRW if you need access to the original image.)