Archive
for March, 2013
Glassell Park: Lemon Poppy Kitchen is Your New Favorite Lunch Spot
Mar 22 2013
Not too far from Verdugo Bar, hiding under a “Bakery #1” sign in a strip mall, is a breakfast and lunch spot that should be packed every day. It’s not, and selfishly I’d like to keep it that way, but I believe in restaurant karma. So, here it goes: Lemon Poppy Seed Kitchen is a small restaurant run by friendly people that specializes in Romanian flatbreads called plachintas—two tortilla-like layers stuffed with feta, dill and scallion or bacon and cheddar, for example. They are divine, scrumptious, lovely, addictive, and served three ways: warm and sliced with a side of sour cream; folded over melted mozzarella, greens, olives and tomatoes; or under two yolky eggs, swiss chard and onions.
And that’s only half of it. Lemon Poppy Kitchen’s menu also covers big, meaty (and vegetarian) sandwiches, a breakfast menu that includes a biscuit sandwich and polenta cakes, a solid pastry case, real coffee and house-made sodas. It’s that place you’ve been looking for…that we’ve all been looking for.
Echo Park: The Bright Spot Gets Better
Mar 04 2013
Drunk, ravenous and too late for anything else. For years, all three conditions had to be met for me to brave The Brite Spot. But, it’s a new day, and the classic Echo Park diner recently received a makeover by owner and habitual restaurant revamper Dana Hollister (she’s also behind renovations at Villain’s Tavern, 4100 Bar and Cliff’s Edge). The update brings new outside seating, a slightly more sparkly interior, fresher ingredients and an updated menu.
Breakfast is how I like to judge diners, so we decided to try out the new Brite Spot on a busy weekday morning. Chicken & Waffles, Brussels & Bacon Hash (yes, brussel sprouts) topped with poached eggs, and The Hangover, a scramble Chicken Andoullie sausage, potatoes and habanero pesto, all intrigued. However, we took one for the team and ordered the A Burger for Breakfast special—a turkey patty, hash browns, bacon, and fried eggs all crammed between a maple-aioli-smeared brioche bun. It was as tasty as it was ridiculous.
