There are happy hours where get enticed into what might seem like a great deal but, once you’ve arrived and start ordering, the specials don’t seem as attractive now that you see the menu up close. But the great thing about Restocking Hour at Stir Market is that there are specials on both food and wine, and the prices are at pretty big discounts on really tasty offerings.
If you haven’t been to Short Cake at The Original Farmer’s Market for some breakfast pastries and Verve coffee, you’re definitely missing out. I recently visited head baker Ivan Marquez, who has been there for a year now, for a run-down on what’s been going on.
The pastries are almost like a weather vane, revealing what’s seasonal, and what’s available from our local farms – but the most important thing is they’re all always delicious. The bear claw, the danish, the tart, Pan Suisse, crostata, and almost everything else change every single day. Of course, he uses only the best quality ingredients with organic dairy and farmers market produce in all his baking.
If you’ve been following the third season of The Taste on ABC, you’re familiar with contestant Vanessa Lauren of Team Bourdain. Eliminated on last week’s semi-finale (ep. 6), Vanessa has somewhat since defected to Team Ludo – in the sense that since taping this season’s episodes, she’s been in Ludo Lefebvre’s kitchens at Trois Mec and now Petit Trois. I sat down with Vanessa Lauren and Chef Ludo the other day in anticipation of The Taste finale, which airs tonight.
In the old space that once housed Hatfield’s, then Eva Restaurant, is now an outpost of a successful Belmont Shores import. The new location of the Lebanese chainlet called Open Sesame is admirably strategic; it’s well north of other Mediterranean haunts on Pico but south of those in The Valley. It adds to the diversity of dining options on Beverly Boulevard, and from my experience a couple weeks ago, a viable choice for flavorful food which also doubles as healthful. Those seeking vegetarian, vegan or Halal compliant will be happy that this popped up in the neighborhood.
If the former Playa Rivera, as it stood on Beverly Boulevard, offered a somewhat intimidating Mexi-China concept for the price point at which it met its clientele, then perhaps Petty Cash Taqueria will benefit from all the lessons learnt. The menu is streamlined straight toward Baja, peppered with a beverage selection fit to satisfy the fussiest drinkers in LA. While quality ingredients are in the picture, that doesn’t begin to describe how well the tacos and flavor combinations are executed.
After all, who else would show the people of Hancock Park that a charred octopus taco is always what they’ve wanted?
I have to admit, I’m a bit of a procrastinator. Okay, let’s try that again. I very much leave things to the last minute, and now that the new year rush is over, it may just be time to do a juice cleanse. Though I’ve never done one, I’ve perhaps been inspired by my on-going, 2-month long Pilates-spin regimen. Let’s be honest: What I put into my body gets a lot more attention – despite all the events and dinners – whenever I’m working out regularly.
Clover is fittingly located next to a yoga studio for the ultimate environment in mind-body conscientiousness. The organic juices support local sustainable farming with the produce it sources. But it doesn’t stop there; there’s also kombucha on tap, Stumptown coffee, food by Silver Lake’s Flore Vegan but also sandwiches by The Churchill’s Executive Chef Bruce Kalman. Pastries sold in-store will be created by Lauren Lobley of Charm City Cakes, which will also include vegan and gluten free options baked fresh, daily.
As November 6th rolls up, we’re reminded, again and again, that the best reason to vote is to realize our civic duty. We, as a society, have been preparing for next Tuesday for a long time (Californians, with all our propositions, you know what I’m talking about). Decisions will be made as a collective whether or not we decide to personally participate, so why not embrace it?
Whether you take-away a savory dinner to enjoy at home or await the returns in camaraderie at one of the viewing parties, your “I Voted” sticker will score some points with your taste buds and your wallet anywhere around town. If you voted absentee, perhaps you’ll want to carry your stub or some other proof with you so you can make your case. Check below for a deal near you:
I remember the anticipation we all felt when the Baja chefs came to Street Food Fest at the Rose Bowl in the summer of 2011. It was just the ingredient needed to take the festival to a new level. Not only would we be having access to some of the best street food in LA at one place, we’d also be experiencing the best of Baja.
Thanks to Reverse Coyote Bill Esparza, there’s been quite a bit of sharing going on across the California-Mexico border. We Angelenos get to reap the benefits at Playa, the playground of Sedlar’s latest experimentation. As he is currently changing the menus here, we’ll get to go straight to the sources of his inspiration thanks to this series.
Cue the installment going on now, starting with Sabina Bandera Gonzales of La Guerrerense, who will be cooking with Chef Sedlar now until tomorrow, Tuesday, September 18th – though the menus for each installment will actually be available all week long. Sabina brings dishes her top seafood stand seasoned with a variety of unique salsas. A la carte menu items are $5-$18 and include:
- Tostada of sea urchin ceviche with clam on top
- Tostada of sea snail ceviche with slices of sea snail on top
- Tostada campechana (tuna fish ceviche with scallops, octopus, shrimp and sea snail on top)
- Campechano cocktail (Cup of shrimp, octopus, scallops and sea snail)
- Codfish ceviche (cooked in olive oil with vegetables, olives, capers)
- Tostada of tuna smoked pate with scallops on top
With the Gastropub Category in Los Angeles having undergone some oversaturation the past couple of years, it’s easy to dismiss the incoming restaurants that effuse that now-cookie cutter, industrial feel, which may or may not serve as a backdrop for small plates served at communal tables.
Itâ€™s not to knock small plates. Iâ€™ve always been more a grazer than one to focus on the entrÃ©e at the center of my meal. Iâ€™m not knocking communal seating, either, since I far prefer bar seating myself. Yes, it’s also “farm-to-table,” as much as I loathe how hackneyed that term has become. But it doesn’t discountÂ the restaurants where it’s actually a practiced philosophy – only at those where it’s feigned.
I guess what remains, then, is really how interesting these small plates are, from the appetizers to the medium dishes to the family-style roasts and main events. What the particular chef’s spin on savory might be. Yes, you can guarantee that there areÂ beets and braised meats on the menu – but why come here as opposed to any of the other gastropubs in the city?
At least one answer would be its advantageous location on Beverly Blvd. Beyond that, though, my lone experience at Cookâ€™s County was a surprisingly stellar one. With Chef Dan Matternâ€™s previous post being at AMMO (a place I always had a mind about revisiting more often than I have) and his citing Mark Peel, Nancy Silverton and Suzanne Goin as mentors in the kitchen, youâ€™ll find the taste of his dishes reflecting his practice of utilizing fresh produce while highlighting the properties of each dishâ€™s ingredients.Â Thankfully, no flavors are masked – just beautifullyÂ enhanced.Â Each dish stops just short of going too far but holds its own with each ingredient serving its purpose in the whole. The flavors pop.
I really enjoyed the bulk of the mains. The appetizers, which could have doubled as salads, had arugula weaving a common thread through themÂ â€“ though they were mostlyÂ tasty in and of their own. Next time, I might order just one under that columnÂ and be done with it. Or, I’ll go straight to the mains.
Though I wished the Pacific Seafood Soup was more soup than broth, it was because I was sopping up the last of whatever was in the bowl by the end of the night. Awesome, rich flavor. And it’s not like I haven’t seen Rabbit Tagliatelle before, but this rendition was tops. The freshly made pasta was no detail, and the rabbit was deliciously tenderÂ as was the lemon zest a nice seasoning.
The braised beef cheeks were as heavenly as the bean salsa that topped it was unexpected. The accompanying tomatoesÂ made forÂ sweet, little bursts of flavor in the rich canvas. But the wood-grilled duck breast was exceptional. Granted, I do love brussel sprouts all around as I do kabocha squash, but I’d be hard-pressed to find duck that flavorful in all but a few restaurants around L.A.
There’s a modest international selection of beers availableÂ but a larger wine list for vinos. I can appreciate the simple menu at Cook’s County, because I’m a believer in too much selection abetting too much indecision (personal quirk). It lends an appreciation forÂ the focus it takes to perfect those delicious mains.
And, they do lunch and brunch. Those are certainly now on my to-do list. I hope Cooks County is here to stay. Though gastropubs are now a dime-a-dozen, this one stands head and shoulders above the rest. It may be named after the county which seats Chicago, but Beverly Boulevard and Hancock Park can be proud (and on the weekends, they can be proud until 1 AM).
P.S. – Don’t forget dessert. That Angel Pie was divine.
There may be many a nightowl in the circles I run, but I still can’t remember the last time I heard or read about breakfast. Brunch is the meal of leisure over sustenance and a time when friends can order eggs or sandwiches. Brunch makes it okay to drink before noon. And brunch brings purpose to sleeping in on a weekend morning.
Enter Playa Rivera, Chef John Sedlar’s newest venture in the space that was formerly Grace. While dinner service may be pricey for some, Playa’s brunch menu (in lieu of happy hour) is a great foray into Sedlar’s Santa Fe-influenced cuisine. Entrees range from $10-15, with no shortage of the chef’s artistic expression – or cinematic appreciation, for that matter (you may find a scene from Clockwork Orange beneath your Tamal).
But do not start with the entree.Â The don’t-miss at Playa Rivera’s brunch is the blue corn muffins, which areÂ made withÂ organic cornmeal and furnished with almond butter (I could’ve spread that butter on anything). And if you do order a cocktail, be sure you look at Julian Cox’sÂ fullÂ selection before you autopilot that bloody mary or mimosa. The sangria is no ordinary sangria, but a complex cocktail with a hint of sour. It’s so good!
As for the entrees, IÂ have resigned to the fact thatÂ in early-day weekend meals, eggsÂ are king. In a recent episode of “Ladies Who Brunch” at Playa,Â I sorely wished that my Croque
Monsieur Senor was a Senorita. The layers of chorizo and queso in each biteÂ were really good, but when the eggs on three other plates waver at you with their perfectly poached,Â sunny and easy yolks, you can’t help but become envious.
The duck hash was one such example as two round eggs stood against a colorful plate of potatoes, delicious dark meat and arugula. It was as beautiful a display of savory as it was tasty.
For those more Santa Fe-inclined, go with one of the red chile-laden dishes, such as the Huevos Polenta. Once I was finished with my sandwich, I couldn’t help but steal spoonful after spoonful of Maya’s dish. Sedlar’s red chile really is that good, and dare I include “authentic.” (I am no expert, though I did enjoy a blitz in chile education during a weekend trip to Santa Fe with other food bloggers a year ago, in which we were lucky enough to observe Sedlar in his native environmental and culinary elements.)Â Ladled over theÂ top of a bed of polenta, the red chile just makes for a super delicious soup.
If you’re feeling like a tamale, you can enjoy that same redÂ chileÂ atop the Tamal – that of which are topped by some beautiful, sunny-side up eggs. Yes, you get the Clockwork Orange mural, as well. (In the latest series of dish art at Playa, expect a controversial radioactive theme – an homage to the chef’s native New Mexico.)
But just like the muffins, you best not miss dessert. The Sundae comes with a blue corn chocolate chip on a jar with goat’s milk ice cream, cocoanibs, hazelnuts as well as hazelnut syrup. If the blue corn muffins were mind-blowing, the dessert rendition is really the icing on the blue corn cake.
With just one experience under my belt,Â Playa Rivera brunch is in the ranks of being one of my favorite brunches in town. It won’t break the bank and isn’t one of your standard issue pancake-waffle breakfasts over mimosas. Not that those are necessarily a bad thing, but it’s a good idea to change the pace – and the cuisine – when the results come out this good.