Good Food
Jonathan Gold Reviews Leona
At Leona in Venice, Chef Nyesha Arrington makes the most of her weekly farmers market finds with her “California progressive” no-waste menu.
By Camellia Tse • • 1 min readJonathan Gold is the Pulitzer Prize-winning food writer for the LA Times.
This week Gold reviews Chef Nyesha Arrington’saptly named “California progressive cuisine” at her newly opened restaurant, Leona, in Venice. Chef Arrington’s experimental, no-waste menu is one only a real cook would have come up with, according to Gold, where even leftover radish greens find their place atop one of the best dishes of lentils in town.
Recommendations: “Roast Dumpling Squash,” “Beef Heart Meatballs de Corazon,” “Cauliflower Aligot with Smoked Mozzarella” and “Beluga Lentils with Radish Top Pistou.”
Location: 123 West Washington Boulevard, Venice, CA 90291 | (310) 822-5379
Tip: Leave room for the “Salted Chocolate Lavender Bar” for dessert.
Get more recommendations from Jonathan Gold here.
Perfectly cooked “Beluga Lentils with Radish Top Pistou.” (Photo courtesy of Leona)