This week on Good Food, Jonathan Gold reviews Ray’s, the new restaurant at LACMA. Jonathan connects Ray’s opening to the trend of high-end restaurants opening at cultural institutions (The Modern at MOMA, for example). Evan and Jonathan both agree that the menu relies on a lot of season and locally-sourced vegetables. Some of the produce, in fact, is grown in several raised garden beds behind the restaurant. When Evan and I dined there, we also had some greens that we were told were foraged.
Read Jonathan’s full review here. And check out all of Jonathan’s restaurant suggestions on the Good Food Restaurant Map:
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