WHY Café fare of a quality never before seen in the Valley, at prices that are more Brentwood than Burbank. WHAT This spacious new place from neighbors and restaurant investors Melina and Christian Davies satisfies all cravings, offering Intelligentsia coffee, breakfast pastries and desserts from Valerie Confections (the salted caramel croissant is flaky bliss; the [...]
October 28, 2011 | Posted in
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WHY In a vintage, 10,000-square-foot theater space, Mohawk Bend boasts an enviable selection of craft beers and one of the nicer patios in this part of town. WHAT A slew of vegan and vegetarian dishes—like polenta with leeks and broccoli, fire-roasted artichokes and pizzas made with seitan and faux mozzarella—are seamlessly integrated into a wide-ranging [...]
Type: Restaurant
Region: Eastside
Neighborhood: Echo Park
Features: Cocktails, Dinner, Essentially L.A., Lunch, Open Late, Patio Dining, Sustainable, Vegan, Vegetarian
Price Range: $10-under, $17-$24
Cuisine Type: American, Vegan
October 28, 2011 | Posted in
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WHY A French-accented restaurant, wine bar and deli that’s good for brunch, lunch, tapas or drinks. WHAT Chef Thierry Perez chose a large industrial space for his latest Culver City venture, which combines a wine shop, gourmet-to-go and a full-service menu offering everything from crèpes to polenta with veal brains. The tapas happy hour runs [...]
October 28, 2011 | Posted in
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WHY Seal Beach’s legendary smokehouse and beer bar has finally crossed county lines. WHAT Many consider Beachwood to be the region’s top beer bar, a place where the craft movement gained legs and hopheads were born. Now there’s even more Beachwood to go around with its new downtown Long Beach location. The menu remains the [...]
October 28, 2011 | Posted in
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WHY The best old-school stand burger in the Valley. WHAT 84-year-old Bill Elwell has been making burgers on his vintage grill in this dumpy part of Van Nuys for decades, and something about the seasoning of the grill and Bill’s technique makes for the perfect fast-food burger, complete with orange cheese and a grilled white [...]
October 28, 2011 | Posted in
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WHY Vietnamese fusion restaurants have exploded in recent years, but Red Medicine is no ordinary pho-taco joint. WHAT Jordan Kahn’s painterly riffs on Vietnamese flavors are under the radar—he’s doing some of the city’s most creative cooking right now. The chic, industrial polished-concrete space makes a neutral backdrop for eye-popping compositions. Unusual ingredients—rose marmalade, smoked [...]
October 28, 2011 | Posted in
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WHY Fruit flavors that taste like they were just plucked from the earth and rushed straight to the mixer. WHAT Of the 8 billion gelaterias in Italy, Grom differentiates itself by an obsessiveness with ingredients—it doesn’t use any old pistachios, for instance, it uses Syrian pistachios. Its dark chocolate is the darkest in town, and [...]
October 28, 2011 | Posted in
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WHAT With the explosion in farmers’ markets, not all of which were created equal, here’s how we gauge quality and integrity. CFMs are places for growers to sell their crops directly to consumers. They are neither outdoor convenience stores nor swap meets. Ask yourself: What’s the ratio of crops to crap? Management’s focus should be [...]
October 28, 2011 | Posted in
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WHY Quality cooking schools are like independent bookstores—distinctive and passionate about their mission. WHAT The focus is still on desserts, but savory classes, a pro series and team-building workshops are now offered at Clémence Gossett and Hadley Hughes’s trendy-looking space on the new third-floor food court at Santa Monica Place. WHO Amateur and aspirational bakers. [...]
October 28, 2011 | Posted in
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WHY The best ice cream soda in L.A., if not the world. WHAT Set inside a pharmacy that sells a Cronenbergian array of medical devices, this retro-style soda counter serves a fantastic array of ice creams: Lappert’s, Cascade and Fosselman’s (including our fave, chocolate-dipped strawberry). But what we love most is how they use that [...]
October 28, 2011 | Posted in
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