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Explore the Los Angeles Times food critic’s favorite places la times jonathan gold 101 eat in 2017. The top 10 picks on Jonathan Gold’s 101 Best Restaurants in L.

The top 10 from Jonathan Gold’s 101 Best Restaurants. Jonathan Gold’s new 101 list is finally here. The fifth edition of The Times restaurant critic’s 101 Best Restaurants is now available for subscribers. If you like to carry around the print version in your car, as some of us do, it will be in the paper on your doorstep on Sunday. Let us address the spaceship in the docking port here — not everybody is going to be ecstatic that we are naming Vespertine the best restaurant in Los Angeles. The entire experience at Vespertine, from the lack of right angles in the dining room, to the throbbing four-note soundtrack, to the overwhelming abstraction of the food, to the stunning cost of dinner, is going to drive many of you insane.

1 slot each of the last four years, and it was tempting to put it there again. Michael Cimarusti does everything that a great chef should. Much of the fish he uses is local and sustainable, obtained through a Dock to Dish program he helped to set up. Cooks are awed by the rigor of his kitchen. Wolfgang Puck taught the world what it means to be a Los Angeles chef. At Ma Maison, he helped invent the modern template of the entertainment industry restaurant.

At the original Spago on the Sunset Strip, he created what later became known as casual fine dining, a movement that 35 years later still dominates the restaurant world. He jump-started fusion cooking, modern grill cooking, gourmet pizza and the gastropub. Every time I drop by Lukshon, I’m consumed by the same thought: Sang Yoon still may be the most underachieving chef in America, a man who will spend a thousand hours developing a perfect dan dan mian and then dump it from his menu because he got bored, or tinker on his fermented XO sauce the way your cousin Gabe works on his old Corvette. If you were going to write a novel about 2017 Orange County, Taco Maria might be a good place to start. Iranian frittata made with a basketful of fragrant green herbs. Esnault, of course, is the epitome of a French chef, a protégé of Alain Ducasse who has cooked in some of the best kitchens in the world. Los Angeles is filled with telegenic chefs, but Ludovic Lefebvre might be the restaurant scene’s equivalent of the Most Interesting Man in the World.

He did some dinners at a friend’s bakery and accidentally invented the pop-up restaurant. He is a veteran of the kitchens of Alain Passard, Pierre Gagnaire and Marc Meneau who built a restaurant, Trois Familia, around his riffs on the Taco Bell menu. Would you go to a Vietnamese restaurant for the cured meats? If you follow Nancy Silverton on social media, you know that she seems to be everywhere at once — chefs’ dinners in Nashville, grilling steaks in Panicale. Yet through some magic trick, she also seems to be behind the mozzarella bar at Osteria Mozza every time you come in, sprinkling Umbrian olive oil over a plate of that afternoon’s burrata. Have you tasted Rossoblu’s minestra nel sacco? It’s a homey dish, basically dumplings boiled in chicken soup.

There is a reason tortellini in brodo is a better-known dish. Yet at Rossoblu downtown, the dish is positively exotic — Bolognese grandmother cooking introduced into a city with no Bolognese grandmothers. These are sentiments our late restaurant critic, Jonathan Gold, championed time and time again in his restaurant reviews and in his best-restaurants lists that he produced for The Times. Using last year’s list—his last—as a guide, food writers Jenn Harris, Andrea Chang and Amy Scattergood tried to introduce the new and fill in the gaps where appropriate to reflect the city as a whole.

We hope to continue Jonathan’s great legacy and to help guide readers in finding delicious food around Los Angeles. Find a restaurant 189 by Dominique Ansel A. Downtown From Chinatown to the Arts District, from the 110 Freeway to the Los Angeles River, explore 19 of this year’s best restaurants. The overwhelming popularity of Bavel may have a lot to do with its grilled octopus or with Genevieve Gergis’ date crème brûlée.