Jonathan Gold Reviews Catch & Release

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Raw PS Courtesy of C&R
Photo: Courtesy of C&R

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
Peach Slab Pie. Photo: Pascal Shirley
Peach Slab Pie. Photo: Pascal Shirley
Interior of Catch & Release. Photo: Pascal Shirley
Interior of Catch & Release. Photo: Pascal Shirley