Good Food
Jonathan Gold dines at Charcoal Venice
Opt for the unexpected and you’ll be pleasantly surprised at Charcoal Venice, the newest restaurant from Michelin-starred chef Josiah Citrin.
By Camellia Tse • • 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’s been aged 35 days and tastes of coriander and honey. These are some of the dishes that Pulitzer Prize-winning food writer Jonathan Gold likes at Charcoal Venice, a new restaurant from Michelin-starred chef Josiah Citrin.
Read Gold’s review for the LA Times and find more of his restaurant recommendations here.
Recommendations: “Cabbage Baked in the Embers,” “Beef Heart Tartare,” “Smoky Grilled Chicken Wings,” “Oysters Baked in the Josper Oven,” “Smoked & Grilled Bone-in Short Ribs,” and the “21-Day Aged Half Liberty Duck.”
Location: 425 Washington Boulevard, Venice, CA 90292 | (310) 751-6794