Travel

Josh Stockton’s philosophy at Gold Cash Gold might best be described as “waste not want not,” starting with its location in an old pawn shop (hence the name) and the hardwood floor, rescued from a basketball court at a now-closed elementary school, which features a flying eagle. Stockton, who trained at French Brasserie and Blackberry Farm, also brings the mantra to his cooking style, which prominently features pickling, preserving, and whole-animal butchery. Favorite dishes on the seasonally changing menu include burrata with sweet pepper jam, kielbasa with sauerkraut, and a soulful pickle-brine fried chicken.

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