Good Food
Jonathan Gold Reviews Baroo
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week, he visits Baroo , an ode-to-fermentation restaurant in Hollywood. He recommends the noorook, kimchi fried rice and celeriac pasta.
By Evan Kleiman • • 1 min readJonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week, he visits Baroo, an ode-to-fermentation restaurant in Hollywood. He recommends the noorook, kimchi fried rice and celeriac pasta.
Read Jonathan's LA Times review and find all of his restaurant recommendations on the Good Food blog.
Music: "Hometown" by Splendid
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The full episode
3 of 7Empanadas, The Nordic Cookbook, China's Thirst for Bordeaux- 0:29Making Empanadas with Mom
- 9:38Okonomi-Latkes for Hanukkah
- 15:15Jonathan Gold Reviews BarooYou’re reading this
- 23:49Magnus Nilsson: The Nordic Cookbook
- 32:10China's Thirst for Bordeaux
- 42:13Soda Politics: Taking on Big Soda (and Winning)
- 50:53Market Report