Gold Details L.A.'s New Versatility

Gold Photo: Digital Money World via Flickr

"Los Angeles cuisine has matured into an allusive, ever-shifting mosaic, where a chef can go from refined French bistro cooking to tapas to global degustation to brunch and then to bistro cooking again; or from high-end California cuisine to bar burgers to modernist Asian dishes; or from haute cuisine to pizza to Malaysian satay without compromising either his or her food or vision." Jonathan Gold, on the current state of dining in L.A. in his first story since rejoining The L.A. Times [LAT]