Please The Palate |

The Brightness and Levity of Spring

Stepping inside Spring restaurant in downtown Los Angeles can be breathtaking, especially the first time. Named after the street it is on, Spring Street, Spring is somewhat discreet from the outside. As you enter through the glass door, you will walk through a long white hall to the hostess stand. To your left will be a long white counter that is the perimeter of the large open kitchen.

And in front of you will be the stunning dining room.

Located in a 19th century architectural treasure, the Douglas Building was designed in 1898. The atrium of the building houses the restaurant, which is 6,000 square feet. The large open space is glass-roofed, allowing a lot of natural light to flow through the room during the day. In the center of the room is a stone fountain and a tree strung with tree lights.

05 April, 2017

Maude March 2017 – Beets

Beets, rich in fiber, vitamin C, iron and potassium and full of powerful antioxidants and anti-inflammatory compounds, are super foods and were the featured ingredient at Maude in the month of March. It is always interesting to see how the chefs at Maude are able to take a single ingredient and utilize it in different ways and this month was no exception. We are used to having beet salads with goat cheese or even beet soup, also known as borscht. But, beets are very versatile. Beets have the highest sugar content of any vegetable, but have very little calories and fat. In addition to the beet, the green, leafy portion is also edible and has a taste and texture similar to spinach. The Maude menu featured beets in a variety of ways - cherry, roasted, dehydrated, shaved, pickled and more. The menu: The dinner started with a Beet Mimosa made with Domaine Huet 2012 Chenin Blanc with beet and blood orange syrup to pair with the first two dishes.

03 April, 2017

Please The Palate Pick of the Week: Stanley’s Sherman Oaks Chinese Chicken Salad

If you grew up in the San Fernando Valley, you know Stanley's Restaurant. It was a local mainstay for 32 years. When I was in high school, my friends and I would meet for lunch at Stanley's. One of my first jobs in high school, and after the first year in college, was as a hostess at Stanley's. Ever since then, whenever I went to the valley to visit my parents or for an appointment (almost weekly), I would stop by Stanley's to pick up lunch or dinner. And every single time, I ordered the Stanley's Chinese Chicken Salad. The salad itself was simple - iceberg lettuce, shredded chicken, crispy noodles, green onions, sesame seeds, and mandarin oranges. It came in a large bowl, and it was one of the first places I remember in Los Angeles in the 1980s offering big fresh salads in large open bowls. And, the sesame dressing, with its touch of sweetness, is what made the salad. The other favorite was the sourdough bread with crunchy crust and soft middle that was served with all meals. Stanley's was a staple in my life and I was really brokenhearted when they abruptly closed in August 2015. But Stanley's is back and my Chinese Chicken Salad is back! And that is why it is the Please The Palate "pick of the week."

01 April, 2017