The Astronomer and I ducked into Trois Familia for brunch on a Friday morning back in January when we had an engagement in the neighborhood. This was hands down the hippest restaurant that we’d dined in together in quite some time—knit caps and tight jeans errywhere. We fit right in (wink, wink).
The third restaurant collaboration between chefs Ludo Lefebvre, Jon Shook, and Vinny Dotolo (previously: Trois Mec and Petit Trois), Trois Familia serves French-Mexican brunch from 10 AM to 3 PM seven days a week. We ordered a bit of this and a bit of that from the breakfast and lunch menus, and made sure to save room for dessert.
First up was the Beet Tartar Tostada ($8.95). Truth be told, we ordered this thinking it was beef tartar. Even though it was kind of a bummer to receive beets instead of beef, I couldn’t stay mad for long because this tostada was delightful with its bright lime zest and swirls of avocado milk.
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In a devastating turn of events, I traveled to Boston two weeks ago and did not consume a lick of seafood while in town. It seems that I’ve officially transitioned to the part in my life where family time takes precedence over food-centric pursuits. Well, I guess this is growing up.
Needless to say, I was totally craving a lobster roll as soon as my feet touched down on Southland soil, so I made my way to Chloe Dahl and Nikki Booth’s Knuckle & Claw just as soon as I could.
Opened this past March, the Sunset Boulevard eatery serves up classic New England fare using Maine lobster that’s flown in daily. The menu is super-simple and highly-specialized; it’s my kind of place.
The Astronomer, June, and I shared the shrimp ($5), blue crab ($6), and lobster ($9) mini rolls, as well as the grilled cheese ($8) and a cup o’ soup ($8), on our visit.
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Was it just me or did this past summer drag on forever? With 2014 on track to be the warmest year on record for Los Angeles, I was starting to lose hope that we’d ever see fall and winter this year. Fortunately, it’s been cooling down in recent weeks (by SoCal standards, I mean), and there’s even rain in the forecast!
With temperatures finally and consistently dipping below 80 degrees, it’s high time to indulge in comfort fare. Hello, Alimento.
Chef Zach Pollack opened Alimento this past June in Silver Lake after years behind the stove with Chef Steve Samson at Sotto. Whereas Sotto focused on Southern Italian fare, the food here is inspired by Northern Italian cuisine. The menu is divided into three sections: Plates, Pastas, and Platters.
The Astronomer and I were joined by our friend Stassi for dinner this evening. Between the three of us, we shared four “Plates,” two “Pastas,” and a dessert.
The first Plate to hit the table was the chicken liver pate served with house made bread, coarse salt, and quince mostarda ($10). This dish was adored by all and was as delicious as it was beautiful.
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Heirloom fruits sourced from family-owned farms located no more than 350 miles from Los Angeles are transformed into beautiful jams, chutneys, fruit butters, and marmalades at Jessica Koslow’s Sqirl. Here, preserves are made the old fashion way, cooked slow and low in copper pots using as little sugar as possible and natural pectin. This “less is more” approach means that every jar practically bursts with nature’s wholesome goodness.
The magic of spring and summer is captured in flavors like wild blueberry with tarragon and Santa Rosa plums with flowering thyme, while winter’s blood oranges and kumquats are delicately tamed in marmalade form, sometimes with the addition of vanilla bean.
Ms. Koslow recently teamed up with Ria Wilson, formerly of Canelé, and Kyle Glanville and Charles Babinski of G&B Coffee to open her production space to the public for breakfast and lunch. The Astronomer and I swung by on Saturday afternoon to catch up with my favorite jam maker and to sample a few of her new menu offerings.
The well-edited menu celebrates toast in sweet and savory forms and features daily specials that change with the chef’s bounty and whims. Runny eggs and preserved goodies of all stripes punctuate each plate.
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