Brunch
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Eastside Goes to Bell: Brunch at La Casita Mexicana
Feb 07 2012
I’ve never had a bad—or even just okay—meal at La Casita Mexicana. The small South LA restaurant, clad in vibrant colors, giant paper mâché produce and an Our Lady of Guadalupe painting, has become a legend in the 14 years it’s been around and for good reason.
Created by Jaime Martin del Campo and Ramiro Arvizu, La Casita is different by design. The goal of the two mustachioed chefs, who both hail from Jalisco, Mexico, is to challenge the Angelino perception of Mexican food by moving far beyond the standard combination plate.
The result is a large menu of imaginative dishes that draw from their “ancestral food heritage” and the recipes of their grandmothers. Regulars gush over their moles, chiles en nogada (a cream and pomegranate topped poblano pepper stuffed with spiced meat, nuts and fruits), and rather lovely seafood dishes. Not to mention their lemonade chia seeds—a must!
Devotees also go on and on about La Casita’s chilaquiles, and I felt so left out because I’d never tried them…until a recent sunday.
Now that I’ve had them, they’ve stamped my mind, much like those mole chilaquiles I had a few months back at CaCao in Eagle Rock. La Casita’s version come in few different variations: red, green, mole poblano, red or green pepian style (made with pumpkin seed, peanuts and chiles), and chipotle.
Happy New Year: Blueberry Pancakes in Ojai
Jan 02 2012
I’m not superstitious about most things, but I think the first meal of the year is important. What you eat on New Year’s Day should set a precedent for the next 364 days to come—and this year is a leap, so 365.
With this in mind, I was a little skeptical yesterday when we stepped into Eggs n’ Potatoes, a little strip mall cafe in Ojai. We had dreams of brunching out at The Farmer & the Cook, which was suggested by Natalie of Fashion Intel, but they were closed just like most restaurants on our last morning in the tiny town. So, Eggs n’ Potatoes (formerly Eggs n’ Things) it was.
The service was a bit lackadaisical and the decor is all roosters, but the blueberry pancakes? Stellar! My love for whole grain pancakes is well documented, so I was pretty excited when I saw that oat bran batter was an option. And when I forked into the stack and realized that each cake was awash in fresh blueberries, my New Year’s breakfast optimism was revived. Whipped butter and real maple syrup provided even more life blood.
How to Eat a Buffet Brunch: A Plan of Action
Dec 20 2011
A brunch buffet is serious business. Not windpocalypse or electromagnetic field attack serious, but you know, relatively important in the moment. Let’s face it: when a sushi station, charcuterie table and five-foot pastry platter are confronting you, you need a strategy.
I realized as much when I was recently invited to sample the Sunday brunch at the Catalina Kitchen at the Terranea Resort in Palos Verdes—yes, I drove to PV (in the rain) to eat brunch. You would, too, if you saw this menu, which promised cheese boards, Italian meats, three types eggs benedict, smoked fish, Belgian waffles, gelato, etc. etc. etc.
Talk about overwhelming.
But in the end, I think I did well. I executed a three-plate plan to make sure the experience was properly exploited. Take note:
Eagle Rock: A Chilaquiles Revelation at CaCao Mexicatessan
Aug 29 2011
Whenever I go to Mexico, I have a habit of eating chilaquiles every day for breakfast. They’re on every menu, whether you’re in Mexico City or the Mexican Riviera. I just can’t pass them up.
The best part about it is that they’re always different—sometimes they’re green, sometimes red, super saucy or on the drier side. Chips can be used, or maybe you even get broken up tostadas. Eggs scrambled or fried, maybe with some chicken mixed in or chorizo even, if you’re lucky.
Ah, chilaquiles…let me count the ways.
Silver Lake: Local Makes Perfect Whole Wheat Pancakes
Aug 05 2011
I’m what you might call “whole grain obsessed.” It’s not that I don’t eat white bread—put a baguette in front of me or a some sourdough, and I’ll eat more than my fair share, but for the most part, I like my grains unrefined. And while I started my whole grain habit for the health benefits, over the years, I’ve just come to plain old prefer their hearty texture and substance. For instance, a peanut butter and jelly sandwich on a piece of well-made whole wheat bread is beyond satisfying taste-wise, and it keeps you full for eons.
This preference has even overcome my feelings about pancakes. Lately, a plain old buttermilk pancake just doesn’t have give me the same thrill as a whole grain one, but sadly they’re hard to come by. Which is why I became unreasonably excited when I realized that Local has not one, but three varieties of whole wheat pancakes—regular, banana walnut and apple pecan. Hello, new brunch obsession!
Downtown LA: Bottega Louie’s Sandwich Makes No Sense
Jan 28 2011
A food grudge is hard to shake. I should know because I’ve been holding one for a couple of weeks. The object of my rancor is the Vegetarian Club from Bottega Louie. On the menu, it sounded so good: zucchini, avocado, hard-boiled egg, whole grain mustard and curry aioli on 7-grain bread. Yes, please, I’ll take that!
When the sandwich came to the table, it was beautiful—from their high ceilings to their meticulous plating, presentation is where Bottega Louie shines. But take a closer look. Camouflaged by the appetizing color scheme and cute little cups of veggies is a sandwich that makes no sense.
I’m not a stickler for tradition, but the whole point of a club sandwich is that it has two layers of filling and three pieces of bread. That’s its point of distinction. This, however, was just a series of tea sandwiches speared by a wooden stick. Unless you’re willing to chuck a few slices of bread, most mouths aren’t big enough to eat this in proper club fashion. Plus, since there are 5 pieces, you’d be left with an extra layer.
Are you grasping the gravity of the situation?
Atwater Village: Rainy Day Reprieve at Canelé
Dec 27 2010
I’ve been aiming to go to Hugo’s Restaurant for awhile now. You see, my husband recently had to go gluten-free, and restaurant menus have been tough for him to navigate. We heard that Hugo’s offers a lot of GF options, so, of course, a Sunday drive to Studio City was in order.
And then we got on the 5 freeway—the rain was torrential, visibility was nil and our Southern California hearts just weren’t in it. Urgings of “let’s just go to Atwater” began to gnaw at us as we neared the Glendale Blvd. exit. Suddenly, with one quick jerk of the steering wheel, we were Atwater bound.
Avoid the Malo Scene. Go for Bueno Brunch.
Jun 30 2010
I’ve always liked Malo, but I really don’t like the crowd it has been attracting. Sounds snobby, I know, but the last time I was there on a Thursday night, I had to endure a table of loud/flashy/drunk executive types, who harassed the waitress, hit on other diners and made a general ruckus. It’s depressing—like when a band you like blows up and suddenly you have to share them…with people you don’t like.
The problem is that I don’t want to give up on Malo. Even after all these years, I still crave their Ground Beef and Pickle Tacos (pictured) more than is dignified. But, if I’m spending more than a few bucks and a few minutes in a restaurant, I also crave a good vibe. And all the Habanero Creme Salsa in the world won’t make up for a bad one.
So, what’s my solution?
Brunch. I’ve been a few times now, and it’s freaking delightful. The atmosphere is laid back, service is extra attentive, and there are Bloody Marias to boot! Could you ask for more on a Sunday morning? There are even open tables on the patio. It’s completely different from the nighttime Malo.
Another high-point is this Pozole dish that’s on the brunch menu. It’s a tasty rendition of the popular soup, complete with poached eggs—like Mexican Hotpot. Lots of smoky flavor. My grandfather’s wife, a pretty traditional Mexican cook, said about this dish: “I don’t know why there are eggs in my pozole, but I like it.”
My grandfather is a Mexican dude from LA, and he was impressed by Malo’s salsa. So, maybe the astronomical price (4 for $12—Ay yi yi!) is worth it.
You can get the Cucumber Tomato Salad at night, too, but the orange-flavored dressing works better in the AM.
-Valentina
3 Good Bloody Marys: Top Picks in Silverlake & Highland Park
Jun 23 2010
A good mimosa is redundant. You can use the cheapest champagne and any old orange juice, and they’re still alright. But a good bloody mary is a rare and glorious thing. It requires balance—enough vodka to give it punch, enough tomato juice to give it body, enough Tabasco to give it kick, and enough worchestershire (or reasonable alternative) to give it character. A lot of things can go wrong.
Here’s my list of eastside restaurants that get it right:
Edendale Grill (pictured): This is one of my go-to brunch spots for two reasons: the ivy-clad patio all tucked away in the quiet part of Silverlake and the magnificent bloody mary. It’s one of the best I’ve ever had with lots of spice and enough ice that it stays chilled to perfection but doesn’t get watery. Plus, they garnish with lemon, lime and three olives! They used to include celery, but for some reason, they’ve stopped, which is slightly disappointing but not a deal breaker. About their food, it’s not spectacular, but they assemble a satisfying bagels and lox plate, and their BLAT is one of my faves.
Downtown Brunch Spot: French Food at Angelique Cafe
May 28 2010 Angelique Cafe doesn’t get enough props. Maybe it’s because they don’t have a liquor license, but even if you can’t have a mimosa, you can have quiche, which is almost as good.
If you haven’t been, you’ve probably seen it-it’s that place that sits on that island where Main and Spring Street become one. It’s a cozy little restaurant with a big menu that includes most of the Frenchie stuff you’d want: lots of different croissants, crepes, ratatouille, escargot and a few duck dishes.
Josh got the Spinach and Goat Cheese Quiche, which was very good. The goat cheese made it light and the crust was nice and flaky, so it didn’t give you that ton-of-bricks feeling that plagues many quiche-eating experiences. And since they make them in-house, it was also really fresh.
