Jonathan Gold visits Corazón y Miel, a new restaurant from young chef Eduardo Ruiz. He appears smitten with the cocktails, the tuck and roll upholstery and most of all the food. His favorite dishes include the corazón y miel (chicken hearts with honey and vinegar), potato chips with scallion dip, carnitas terrine, shrimp ceviche and pan con chompipe, an over-sized Salvadoran turkey sandwich.
Corazón y Miel 6626 Atlantic Ave Bell (323) 560-1776All of Jonathan Gold’s restaurant suggestions are on the Good Food Restaurant Map.