The Black & Black: New Beverage Menu At Lamill Coffee Boutique

Black & Black

It’s not often when I visit a place on occasion of a press release – and actually, I had asked Lindsay and H.C. to forward it to me, so Twitter gets the credit for this one. Something has to have really grabbed at me, and in this case it was the Black & Black. This is no Black & Tan variation, mind you – nor the latest beer float. This is one of two new signature drinks at Lamill Coffee in Silver Lake combining two of my favorite things originating in two completely different categories.

Half Old Rasputin Imperial Russian Stout and half iced Organic Lamill House Coffee, my pre-dinner libation consumed over the composition of this blog post was sufficiently weighty to a stout and porters fan like myself. But I also felt comfortable about evading a premature nap session (I am borderline narcoleptic and pass out in even extremely loud environments) because the house coffee, which is cold-brewed, was perfectly blended with the beer and even lightened up the overall beverage whilst giving it that awesome Lamill kick. The black to my black, indeed – and don’t ask me to choose which came first. The overall result is more impressive than the sum of its parts, and that would be dark and delicious.

The other signature drink to debut today is a Tea Champagne (Imperial Palace Brut Blanc de Blancs with Lamill’s Organic White Pomogranite or Holiday in the Cup Tea). Or, perhaps you’d like to explore the sake menu, including the accessible Kuro Kabuto Junmai Daiginjo ($7 per glass) or the 21% rice grain-polished Dassai Junmai Daiginjo ($16 per glass). Full bottles of a separate selection of sake are also available.

Feel like beer? Get a pint of reliable Allagash White for a surprisingly reasonable $4.5 or go for an exotic orange brew like the Japanese Hitachino Nest Commemorative Ale ($8) or citrusy-sweet Ozeno Yukidoke IPA ($10). Got a sour palate? How about a Duchesse de Bourgogne, a sour ale from Belgium aged in oak barrels?

The predominantly French wine portion of the menu offers even further selection for folks who are in the mood for a glass of white or red. It’s apparent that Lamill is looking to corner the market in matters of tasteful elixirs and with this menu expansion, there’s a little more something for everyone. As a result, Lamill will become a little less known for their $12 Chemex coffee brews because customers now have access to rare, $10 Japanese beers.

Wine, beer and sake menu

Lamill Coffee Boutique
1636 Silver Lake Blvd
Los Angeles, CA 90026


Tomato Tour With Patina

All photo credits to Liz of Food, She Thought

One night. One group of restaurants. And one fruit vegetable (argue at will).

I enjoy tomatoes probably more than the next person yet was skeptical – multiple courses all featuring tomatoes? I could see the tour was to be taken seriously as the tomato growers themselves (from Coastal Organics in Oxnard) were along for the preview. We got firsthand tastes of the Patina Group’s utilization of their prized produce in a farm-to-table take that is the focus of so many restaurateurs these days. And utilize, they did, from using oil made from tomato vines to concocting an actual tomato dessert – the latter of which I thought had good effort with what was given but wouldn’t order.

It’s always a party with fellow food writers. Also there: Liz of Food She Thought, Neil of Food Marathon, Matt of Dig Lounge, Cat of Gastronomyblog, Lindsay and Elise of LAist, Hadley of GrubStreetLA, H.C. of LA-OC-Foodie – to name a few. We all started out at Nick & Stef’s Steakhouse. It was my first visit and it turned out to be a very pleasant one. As an introduction to how much we all really did not know about tomatoes, a different kind awaited each of us at our place setting with a request to guess what kind it was. Short of guessing, “red,” I got to get familiar with the color and texture of mine, which turned out to be a Mondrian Cross. No matter. I may not be able to memorize my tomatoes but there were many in the appetizer, which was absolutely delicious. Chef Brian Kiepler kept it simple yet fresh. After inquiring about the dish, I found multiple kinds of heirloom tomatoes were used – specifically Brandywine, Big Zebra and Cherokee. They were seasoned with a grilled pineapple chutney including onion capers, and drizzled with banyuls vinegar.
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