Archive for the 'Silver Lake' Category

Knuckle & Claw – Los Angeles (Silver Lake)

Knuckle & Claw - Los Angeles - Silver Lake

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

Knuckle & Claw - Los Angeles - Silver Lake

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.

Knuckle & Claw - Los Angeles - Silver Lake

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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Alimento – Los Angeles (Silver Lake)

Alimento - Silver Lake - Los Angeles

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.

Alimento - Silver Lake - Los Angeles

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.

Alimento - Silver Lake - Los Angeles

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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Sqirl Kitchen – Los Angeles (Silver Lake)

SQIRL - Los Angeles

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.

SQIRL - Los Angeles

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.

SQIRL - Los Angeles

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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{swoon} Old Fashioned Ice Box at Lark Cake Shop

Lark Cake Shop - Los Angeles (Silver Lake)

Cupcakes are cute and all, but here at James and Colleen Standish’s Silver Lake bakery, it’s the sky high layer cakes that rule the sugar high roost. A dozen different creations, including “Stacey’s Old Fashioned Coconut Cake” (coconut cake with cream cheese icing and coconut shavings) and the “Berry Shortcake” (white cake layered with fresh berries, pastry cream, and whipped cream), are baked fresh every day ready to be personalized and picked up for backyard birthdays and celebrations of all sorts.

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