April 14, 2014
On a rare occasion, Kyle and I will double brunch. That’s brunching on both Saturday AND Sunday, in case you’re unaware of this term I just made up. And even though brunching is my favorite activity on this planet, we actually don’t do it all that often, so partaking in it for an entire weekend was the treat of the century. Also, I love Los Angeles so much, sometimes it hurts. There’s never a shortage of good places to eat and cute neighborhoods to visit. Plus, it was Coachella weekend and that means 90% of LA residents were out of town. CAN THIS BE EVERY WEEKEND? Anyway, sometimes a weekend requires a double brunch and so we went along with it, no if’s, and’s, or but’s about it.
First of all, Los Feliz is one of my favorite neighborhoods and I will happily travel across 3 freeways (sometimes 4, depending on traffic) to get to it. On Saturday, we went to Little Dom’s in Loz Feliz. LD’s is a classic, old-school Italian restaurant with one of the best brunches in town. Their breakfast potatoes are next level and you can’t NOT order the blueberry ricotta pancakes. Tips & Tricks: It’s down the street from Steven Alan Outpost (their outlet) and you must go. Discounted Steven Alan is a slippery slope, but do it.
SUPERBA FOOD + BREAD
On Sunday, we popped over to the just-opened Superba Food + Bread in Venice, a sister resto to one of our favorite eateries, Superba Snack Bar. First of all, the decor is a mix of bright colors and modern designs (aka looks awesome). Plus, it has an open/airy vibe, so I wanted to stay there ALL DAY and just hang out. Kyle and I shared a few toasts (avocado and burrata), a biscuit with jam, and a vanilla sticky bun. The food was great and I can’t wait to try everything else on the menu. Plus, black mango iced tea for the win. Tips & Tricks: It’s across the street from General Store, which is my favorite store in all the land.
February 13, 2014
I had heard so many positive things about The Hart + The Hunter (a restaurant inside the Palihotel in West Hollywood), but only visited for the first time last Sunday. Consider me officially hooked on all things H + the H.
It was one of those perfect meals that come around so rarely these days and we enjoyed literally every aspect of it. The smoked trout and avocado toast was ridiculous. Order this if you go. I almost wish we had gotten 2. Then the crab eggs benedict. Stop it right now with all this deliciousness. And just as we figured things couldn’t possibly get any better, out came the biscuits. The only way to describe the biscuits is with my favorite GIF. I mean, total mind explosion. Plus, the honey butter and pimento cheese – all the thumbs up.
But the true underdog amidst all this goodness was the London Fog. It’s an Earl Grey latte at heart but they must put something magic in it because it might be my new favorite drink.
Anyone down for a biscuit date? Count me in.
February 5, 2014
I’m sure you’re DYING for a new kale salad recipe, you know, because there aren’t enough on the internets already. But guess what? This isn’t a recipe! It’s just an explanation of my favorite way to eat said leafy green in a recipe-like manner. That’s better, right? So here goes: my favorite way to eat kale is raw, in a salad, with very minimal dressing, lots of cheese, and topped with seeds and/or nuts. So simple and easy, yet crazy good. Here are the details:
For a single bowl of salad (you can double it/triple it, etc), I use about 4-5 kale leaves (organic Lacinato kale! forget that curly-leaf stuff), de-stem them, wash them thoroughly, and then chop finely. After I place them in a bowl, I give them a quick hand massage for about a minute or so. I’m serious, y’all! Kale needs to be massaged. It breaks down the fibrous fibery things. Sorry, I don’t know food terms. But do it – it makes the salad way better.
A squeeze of lemon (about a teaspoon) and one swirl of extra virgin olive oil (again, about a teaspoon) to dress it. Totally eye-ball it though. It should be really lightly dressed, you don’t want it too heavy. A pinch of salt and pepper to taste. Then lots of grated cheese (I use Parmigano Reggiano, but really any kind will do). And good heavens, don’t forget the cheese. Add as much as you’d like. I also toss in about a tablespoon of sunflower seeds because I love a good crunch to my salads, but you can add more or less. And if you’re opposed to sunflower seeds, any seed or nut will do. That’s really it. Don’t forget to eat it all up because remember, it’s super healthy and good for you. Plus, the cheese cancels out when you are eating it with kale so that’s like double the health.
June 18, 2013
Sometimes all you need is the Friday afternoon sunshine, one of your best friends, and a couple of ice creams to really end the week on a high note. Work has been pretty crazy lately so it’s nice to get outdoors and just enjoy a dang chocolate cone with lots of laughs and giggles and intermittent shouts of “YAY YOU LIVE HERE NOW!!” (she moved here from Hawaii).
This summer is going to be a good one, I can feel it!
*Wearing this palm tree shirt (from this post) and these ankle boots (also seen here and here). Eating blackberry sorbet in a chocolate cone from sweet rose creamery and if i do say so myself, it was a mighty fine choice.
May 28, 2013
Avocados make the world a better place and if I may say so, I do believe they’ve revolutionized the toast game. Toast will never be the same. Buttery avocados mashed onto bread? Nothing beats it. Also, you can’t really mess it up. Top literally ANY ingredient on avo toast and it will taste better than anything you’ve had all day (slight exaggeration but you get the point). And I know we all have our iterations of this infamous toast, whether it be avocado-only or heavily-topped with secret ingredients, but my favorite is Cafe Gitane’s in NYC. They’ve created the perfect balance of avocado to bread to yummy toppings. Although I’ve tried recreating it’s goodness, my replica is certainly not up to par with theirs. BUT it’s pretty dang good so I thought I’d share!
Here is my step-by-step guide to avocado toast:
While your bread is toasting, grab these ingredients:
extra-virgin olive oil
sea salt (or any other coarse salt)
With a fork, mash half of a ripe avocado on a piece of toast. YEAH, go crazy, use a WHOLE HALF.
Drizzle a spoonful of good olive oil over the mashed avocado.
Squeeze lemon juice liberally over it as well.
Sprinkle coarse salt over it. Go ahead, one more dash of salt.
And finally, the real kicker. A few pinches of chili flakes. Now my chili flakes are pretty tame so I need quite a bit to get some heat. If your chili flakes are hotter, use less.
And voila! Buttery avocado, tart lemon juice, and that heat from the chili flakes – ahh perfection in a bite. Repeat all steps again for toast #2. (everyone needs toast #2).