Good Food
Jonathan Gold dines at Charcoal Venice
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 is aged 35 days and tastes of coriander and honey.
By Evan Kleiman • • 1 min readA 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 is aged 35 days and tastes of coriander and honey. These are some of the dishes that our favorite food critic Jonathan Gold likes at Charcoal Venice, a new restaurant from Josiah Citrin.
Read Gold's review of the restaurant and see photos of his recommended dishes — food porn alert! — on the Good Food blog. We're still trying to sort out what to do with the four jars of sumac in Evan's pantry.
Charcoal Venice
425 Washington Boulevard
Venice, CA 90292
Music: "African Fantasy"
