Notable Los Angeles Times restaurant reviews by Jonathan Gold

I have posed for pictures shrouded in gauze, wearing a dinosaur mask and shaded into a Hitchcockian silhouette.

Sun Nong Dan is a specialist in sullungtang, a gentle broth made by boiling beef bones for hours, even days, until the liquid turns a shimmering, pearlescent white that is pretty much the opposite of what French chefs are taught in cooking school.

Even before Tui and Jazz, Jitlada was one of the most respected Thai restaurants in Los Angeles.

Along with its many unique dishes, the acclaimed restaurant’s menu now features Diced Rabbit With Younger Sister’s Secret Recipe.

Jonathan Gold reviews the Guerrilla Tacos truck. Wes Avila crafts delicious tacos with various meats, vegetables and sauces.