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"
The full episode
4 of 6
Le Servan, Shake Shack, TiGeorges' Chicken- 0:00Eat veal brains, sorrel and chili peppers at Le Servan
- 8:02Shake Shack opens in West Hollywood
- 20:55No Man Is An Island
- 35:05Jonathan Gold dines at Charcoal VeniceYou’re reading this
- 42:05Get this garlic while it's green
- 48:32Cheesemaking 101
The full episode
4 of 6Le Servan, Shake Shack, TiGeorges' Chicken- 0:00Eat veal brains, sorrel and chili peppers at Le Servan
- 8:02Shake Shack opens in West Hollywood
- 20:55No Man Is An Island
- 35:05Jonathan Gold dines at Charcoal VeniceYou’re reading this
- 42:05Get this garlic while it's green
- 48:32Cheesemaking 101