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.