Good Food
Jonathan Gold Reviews Pok Pok LA
This week, he visits Pok Pok LA, the latest addition to Chef Andy Ricker’s restaurant empire, inspired by the flavors of northern Thai-style cooking.
By Camellia Tse • • 1 min readJonathan Gold is the Pulitzer Prize-winning food writer for the LA Times.
This week, he reviews Pok Pok LA, the follow-up to Chef Andy Ricker’s Pok Pok Phat Thai noodle shop in Chinatown, and the latest addition to his ever-expanding empire. Jonathan says that between Pok Pok, Night + Market and places like Jitlada in town, “it’s a great time to be eating Thai food in LA.”
Recommendations: Ike’s Vietnamese Fish Sauce Wings, Cha Ca “La Vong” (Hanoi-style fried catfish), Laap Pet Isaan (duck larb), Yam Samun Phrai(pennywort salad) and Neua Khwai Sawan (buffalo jerky).
Location: 978 North Broadway, Los Angeles, CA 90012 | (213) 613-1831
Tip: Start with one of Pok Pok’s cocktails or a frosty Singha beer. You’ll be glad you did.
You can listen to more of Jonathan’s reviews here.
The Hanoi-style Cha Ca “La Vong” (fried catfish).