Jeff Gordinier

2 weeks ago | esquire.com | Jeff Gordinier

When you summon memories of your favorite bar, what comes to mind? Is it the dexterity with which the bartender chiseled a block of ice into a gleaming sphere? Is it the way eyedropper pools of herbed oil floated on the surface of your martini like skimmed stones? Is it how you got to watch your thirty-dollar cocktail emerging from a dome of smoke? Maybe, maybe. But . . . probably not.

3 weeks ago | esquire.com | Jeff Gordinier

If you devote time to eating at restaurants in Los Angeles, you will eventually hear about The Steak. Steaks appear on menus all over Los Angeles, of course, but the one served at Dunsmoor, an American restaurant in the Glassell Park area, occupies a distinctive place in the city’s culinary conversation. It is not quite right to say that people “revere” the Dunsmoor steak.

3 weeks ago | yahoo.com | Jeff Gordinier

If you devote time to eating at restaurants in Los Angeles, you will eventually hear about The Steak. Steaks appear on menus all over Los Angeles, of course, but the one served at Dunsmoor, an American restaurant in the Glassell Park area, occupies a distinctive place in the city’s culinary conversation. It is not quite right to say that people “revere” the Dunsmoor steak.

2 months ago | whyisthisinteresting.substack.com | Jeff Gordinier

Jeff Gordinier (JG) is an editor and food writer that I’ve followed for a long time. I loved his book, Hungry, about his time traveling with chef René Redzepi. Have a great week. -Colin (CJN)Photo: Andre BaranowskiTell us about yourself. I am a father. I have four children: Margot, who graduated from Vassar College last year and now lives in France; Tobias, who is finishing his first year at CU Boulder in Colorado; and twins Jasper and Wesley, who are in first grade here in Los Angeles.

Mar 19, 2025 | artfulliving.com | Jeff Gordinier

There are certain types of restaurants that strike me as quintessentially American: the burger joint, the roadside diner, the place on the corner where you grab a slice of pizza and eat it as you dash down the sidewalk. Among those archetypes, I would include the raw bar. Granted, the notion of consuming icy platters of fresh oysters, clams, prawns and crab legs — sometimes presented via the luxurious verticality of a seafood tower — has deep roots in countries like France.