Good Food
Where to Eat This Weekend in Los Angeles: Corazón Y Miel
Jonathan Gold visits Corazón y Miel, a new restaurant from young chef Eduardo Ruiz. He appears smitten with the cocktails, the tuck and roll upholstery and most of all the food.
By Gillian Ferguson • • 1 min readPan con chompipe is a Salvadoran sandwich made with a 2-pound turkey leg. (Ricardo DeAratanha / Los Angeles Times / April 12, 2013)
Jonathan Gold visits Corazón y Miel, a new restaurant from young chef Eduardo Ruiz. He appears smitten with the cocktails, the tuck and roll upholstery and most of all the food. His favorite dishes include the corazón y miel (chicken hearts with honey and vinegar), potato chips with scallion dip, carnitas terrine, shrimp ceviche and pan con chompipe, an over-sized Salvadoran turkey sandwich.
All of Jonathan Gold’s restaurant suggestions are on the Good Food Restaurant Map.