Good Food
Clam Chowder; Anonymity and the Restaurant Critic; Harold McGee
This week on Good Food with Evan Kleiman, Jonathan Gold reviews The Border Grill and Gustavo Arellano takes us to a donut shop in Anaheim. Harold McGee answers listeners' questions. And we'll find out why we shouldn't put grease and oil down the drain.
By Evan Kleiman • • 58m ListenThe Border Grill has been around for ages, but they have a new home in the old Ciudad space in downtown Los Angeles. Pulitzer Prize-winner Jonathan Gold has a review. We'll go to a donut shop in Anaheim with Gustavo Arellano. How important is anonymity to a restaurant critic? Ernie Whalley shares his experience. Harold McGee answers questions from listeners. We'll hear why we shouldn't put oil and grease down the drain for Doug Walters of LA's Department of Sanitation. We'll make chowder with the LA Times' Russ Parsons. Plus, we'll get an update on what's happening with tomato harvesters in Immokalee, Florida from Tom Philpott. And, Laura Avery is at the Santa Monica farmers market to tell us what's fresh and in season.
(Photo: Gina Ferazzi / Los Angeles Times)
