Los Angeles is a big city and I am happy to drive anywhere to try something new. But, after heading east to Silverlake to try Lamill Coffee, I so wish they would come to the westside! Lamill Coffee Lamill Coffee is one of Los Angeles' first hometown roasters, having started roasting and brewing coffee in 1998. Their Silverlake location opened in 2008. Lamill Coffee I ordered an espresso when I arrived and it was perfect. It is a constant complaint that no one knows how to make a proper espresso in the US and that they are always too big but Lamill does it right!
17 August, 2015
My mouth starts to water when I think of fresh crudo - uncooked fish, thinly sliced and drizzled with olive oil, an acid (such as lemon) and seasonings. A classic Italian dish, there are a handful of Italian restaurants in Los Angeles known for their crudo. With a crudo bar in the center of the restaurant and a variety of crudo dishes on the menu, Culina Restaurant at the Four Seasons Hotel in Los Angeles is one of these restaurants. In addition to the crudo dishes on the dinner menu, which range from $12-$14, Chef Mette Williams has created four seasonal crudo dishes for #crudohour. And, even better, they only cost $6 each. So head to Culina, grab a seat at the crudo bar and order up.
12 August, 2015
According to the British Institution of Mechanical Engineers, as of 2013, half of all food worldwide is wasted! Food waste happens from production to processing to consumption and we all need to do our part to reduce this waste. And, that is exactly what Wildcraft in Culver City is doing. A modern Italian tavern, Wildcraft uses fresh seasonal vegetables and their pizza and pasta is handmade. However, there are scraps left over when they are cutting pasta or pieces of vegetables that typically get thrown away. But, not anymore! Not only is Executive Chef Bryant Wigger using the scraps in the kitchen and the bar, but you can enjoy them during happy hour....or shall we say "Scrappy Hour"? Wildcraft Culver City As the saying goes, "one man's trash is another one's treasure." What we may see as scraps, Chef Wigger doesn't see as waste and utilizes kitchen scraps in some of the cocktails and happy hour offerings.
10 August, 2015
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