Eagle Rock
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Eagle Rock: Cheese and Sandwiches from Milkfarm
Jun 09 2014
If there’s one food thing northeast LA needed, it was cheese. While Auntie Em’s on Eagle Rock Boulevard does have a small selection of great cheeses, up until a few weeks ago, the true cheese shop experience required a trip to Pasadena or Silver Lake. But not anymore. Silver Lake Cheese Shop alum Leah Park Fierro has filled the niche with her new Colorado Boulevard shop Milkfarm. The neighborhood spot offers local and imported cheese, assorted meats, local gourmet products, and a glass case overflowing with fresh-made sandwiches and pastries.
The cheese selection includes the favorites you expect, like Cypress Grove and Cowgirl Creamery varieties, plus more obscure finds from across the country and around the world. “I’m proud to carry some exciting cheeses that I have to special order in advance from other countries. It also feels good to bring in customer requests. I’m the cheese liason!” says Park Fierro, who happily dishes out samples to stymied customers while searching out their preferences to help them find their “it” cheese. She even slices and packages orders right at the front counter, which is a nice touch.
The sandwiches are probably the biggest draw. When I was there on a recent Saturday, customers crowded around outside before the doors even opened to get first dibs on picturesque stacks of rustic sandwiches. There was a long, thin, crusty baguette filled with shaved turkey, thick-sliced smoked mozzarella, and bruschetta; house-roasted beef on potato rosemary slices done up with horseradish aioli, saurkraut and Hooks Two Year Cheddar; and of course, the grilled cheese, which seems to be Milkfarm’s thing. These grilled cheese are not of the hardcore, cheese-and-butter-dripping variety that have become so chic—they’re more restrained with a mix of shredded cheeses and flavorful additions, like leeks, shallots and onions. It should be noted that quality, not size, is the aim at Milkfarm, so most sandwiches require a side.
To that end, you might consider a pastry. Milkfarm doesn’t make their own, but they do source them from Bread Lounge along with all the bread that’s used for sandwiches, which is great news. They also sell their baguettes and ciabatta rolls. The kouign amann is the thing to get since there’s nothing like it for miles. The rare, sugar-crusted, buttery cake with lovely denseness is impossible to stop eating until every last crumb is consumed. The chocolate chip cookies topped with sea salt will also do you right, and the croissants, filled with smoky ham and cheese are a good take-home gift to yourself.
You should also check out the handpicked selection of LA-made products, from Morning Glory Confections brittle to luscious fruit presses from Grace & I (right now they have the Hawaiian one with pineapple, mango, papaya and macadamia nuts). Going one step further, Milkfarm also hosts different local food makers, who come to sample and sell their wares, ever Saturday. They recently had Pagnol Boulanger (see that beautiful basket of bread below), and the next few weeks will bring The Fancy Boyz and Creme Caramel LA. Cheese classes and Parmigiano cracking parties are also in the works.
It’s no wonder Milkfarm is already so popular. Why didn’t anyone think of this sooner?
-Valentina
Milkfarm, 2106 W. Colorado Boulevard; 310-892-1068; https://www.facebook.com/milkfarmla
Eagle Rock: Little Beast’s Late Winter/Early Spring Menu is Seasonal Perfection
Apr 14 2014
When Little Beast first opened last year, I was impressed. I loved how they’d transformed the Craftsman bungalow formerly occupied by soul food joint Larkin’s, turning the porch and side yard into a lovely alfresco experience and, a few peccadillos aside, I also had good things to say about their elevated take on standards, like a beautifully stacked tuna tartare, their beastly house cheeseburger, and an outstanding bread pudding lavished with vanilla creme anglaise. Since then, and a couple of months shy of its first birthday, Little Beast has grown into a neighborhood favorite, and their latest menu, which gracefully transitions from winter to spring, showcases a kitchen that has truly evolved in such a short time.
Small plates-and lots of them-are the way to go at Little Beast. Two of us shared four plus an entree, which may have been one too many, but it was hard to narrow it down. First came two specials: the Crab Louie Salad and Steak Tartare. The salad was a ying-yang combo of fried breaded shrimp offset by a hefty portion of chilled crab meat. The Thousand Island dressing, the very idea of which can be scary, was subtle and tangy. The Steak Tartare was a light and savory mix of minced hangar steak, truffle oil, shallots, cornichon (pickled gerkin), and extra virgin olive oil.
We charted a vegetable course with the help of burrata and prosciutto. Though not unexpected, the duo never fails to jazz up any veggie it touches-charred asparagus, in this case. This dish represented the seasonal crossroads so well with the meat and cheese adding a cozy element to the ready-for-spring asparagus and frisee. The Charbroiled Artichoke was more firmly planted in the new season. The simplicity of its preparation, the only additions being a sprinkle of sea salt and a light lemon aioli dipping sauce, made it the perfect springtime snack.
Our only entree was the stellar Scottish Salmon, flaky and well-seasoned, served on a bed of mashed, creme fraiche-laced fingerling potatoes and watercress. A light caper butter sauce and salmon roe caviar took the ordinary right out of this dish, and the presentation, topped off by a sprig of fresh dill, can only be described as lovely.
Much like my first time at Little Beast, I was easily tempted by the dessert menu. The Belgian Chocolate Pudding was deep, rich and creamy. A hefty dollop of chantilly cream and a dash of sea salt kept the chocolate from becoming overwhelming. Also well composed was our favorite of the night, a Buttermilk Panna Cotta covered in a layer of sweet, ripe strawberries and crumbled vanilla wafers-we made sure to get a little of everything in each luscious bite. And, yes, my spoon was scraping the bottom of the jar at the end.
-Valentina
Little Beast
1946 Colorado Blvd.
Eagle Rock: Ham & Cheese from Auntie Em’s
Jan 16 2014
I’m not really a ham and cheese kind of girl. I like a good turkey or veggie sandwich for everyday and maybe an Italian sub when I feel like going for it, but I barely give a passing glance to ham and cheese on a menu. The fact is they rarely impress, and ham usually has one flavor profile-salty.
However…
There’s one variation that refuses to be ignored: Auntie Em’s Black Forest Ham And Mustard Seed Gouda. This sandwich is something special and (caution) crave inducing. Perhaps the most important thing is that it comes on delicious pretzel bread, which is thick but pleasingly pillowy. None of that hard stuff they try to pawn off at you at, say, Whole Foods. Secondly, the smokey ham is folded and stacked high above a couple of slices of creamy Gouda, which is flecked with mustard seeds, giving it a fantastic intensity that wakes up the whole combo. It’s definitely as crucial as the pretzel bread and should never be substituted for a simple cheddar or jack. Dijon mustard is spread on the top piece of bread, complementing that robustness of the cheese while a healthy schmear of mayo on the bottom slice keeps the flavors under control. Lettuce and tomato finish it off.
I’m not usually one to crown anything “the best,” but for my money, it really is the best ham and cheese sandwich I’ve ever had (not counting trips to France). Plus, it’s so hearty that you only need to get half, which opens you up to the full array of Auntie Em’s lovely seasonal side salads.
-Valentina
Auntie Em’s
4616 Eagle Rock Blvd
Los Angeles, 90041
Last Minute Holiday Giving: 12 Deliciously Local Food & Drink Gift Ideas
Dec 18 2013
Christmas is next week, and if you’re sane, you’ll stay away from the mayhem of the malls and big box stores. Trust me, there’s nothing there that anyone wants anyway. The stuff people will really use can found in your local neighborhood markets, bakeries and gourmet shops—gifts of the food and drink variety are great last minute options, and you can be sure that they won’t sit around in someone’s closet or junk drawer. Plus, price doesn’t determine deliciousness as some of the best food gifts will run you less than $5.
Here are some great food gifts to buy on this side of town:
Sugar Cookies from Elsa’s Bakery
Elsa’s Bakery in Highland Park makes stellar sugar cookies, and they only cost 30 cents. I’m not lying! These cute little galetas are one of the bakery’s best-selling items, and owner Edmundo Rodriguez says they ship them all over the country to former neighborhood residents. The long-distance craving for these soft, buttery cookies with a hint of cinnamon makes perfect sense. Buy a dozen each for all your friends—you can afford it! 5102 York Boulevard
Morning Glory Artisan Brittle
Peanut brittle is one thing, but Thai curry peanut brittle is quite another. Morning Glory Confections makes a slew of wonderful artisan brittles with an experimental bent. The New Mexican Chili & Pumpkin Seed is spicy-sweet in the best way while the Chocolate Bourbon & Pecan brings on that warm southern charm. Boxes range from $5-$10. Buy online or at Auntie Em’s, Cheese Store of Silverlake, or Atwater Farmers’ Market this Sunday.
Growlers from Golden Road Brewing
Your beer-loving friend is easy to please. Just head over to Golden Road Brewing in Atwater Village and buy him or her a Growler. The jugs of beer come in two sizes: 64 oz or 32 oz at $12 and $7, respectively, for Golden Road’s regular varieties, including their very versatile Hefeweizen and the surprisingly accessible Point the Way IPA. Specialty beers will run you slightly more at $14 and $10. The best part is that the bottles are reusable, so the lucky person you gift this to can get a refill at a discounted price. Suddenly, you’re a hero. 5410 W San Fernando Road (Photo courtesy of Golden Road Brewery)
Chocolates and Petits Fours from Valerie Confections
Maybe your See’s Candy routine needs a shakeup. Enter: Valerie Confections. The unassuming storefront on First Street is easy to miss, but once you’re inside, you’ll be blown away by the bounty of beautiful sweets. The petits fours are made the traditional way with four layers of cake and three layers of filling—try the Rose Petal, vanilla bean cake and rose petal granache surrounded in white chocolate (I know, right?). A box of 4 is $18, and so worth it. If you want to go bigger, they have grander boxes, and if you want to go smaller, just give some chocolate bars. 3360 W First Street or at the new Echo Park location: 1665 Echo Park Avenue or buy online
Sugar Pretzels from La Mascota Bakery
La Mascota Bakery has been a Boyle Heights tradition for over 50 years. They sell really tasty pan dulce and tamales, but I’m all about the Sugar Pretzel. With its crispy texture covered in big flecks of sugar, it’s so simple, but so delicious. Each one costs 50 cents. You could get a stack of them, wrap them in some fancy cellophane, and make someone really happy. They also have these cute miniature versions of the essential panaderia pink and yellow cookies that wouldn’t make a bad gift either. 2715 Whittier Boulevard
Cathy Chaplin’s Food Lover’s Guide to Los Angeles
While not technically food, Cathy Chaplin’s Food Lover’s Guide to Los Angeles will afford you and your friends a 2014 full of great culinary experiences. The popular food blogger and writer for Los Angeles Times has compiled the ultimate reference book for LA foodies, including a full list of food festivals, specialty shops, farmer’s markets and restaurants. Organized by neighborhood, it covers old and new establishments plus recipes from local chefs. Available on Amazon, in bookstores, and at Good Girl Dinette in Highland Park.
Cheese from Say Cheese in Silver Lake
Cheese is not a bad gift. Just throw it into a basket with a box of crackers and a bottle of wine. Or don’t. A true cheese lover will be happy with a nice, fancy wedge without any fixings. Say Cheese in Silver Lake is a small space, stacked high with a wide variety of mostly Euro, and some domestic, cheeses. When it’s crowded, the service can be a tad unfriendly, so try to go earlier in the day and avoid after-work hours if you know what’s good for you. However, even if there’s a line of people tapping their feet behind you, don’t be afraid to ask questions and request samples. They’re pretty good about that at Say Cheese, and they’ll work with your budget. 2800 Hyperion Avenue
DIY Soda from Galco’s
If DIY gifts are your thing, make your way to Galco’s. The Highland Park pop purveyor now has a Soda Creation Station, which means you can make your own handmade sodas with over 80 traditional-to-exotic flavors that are begging to be mixed and matched. Plus—and this is big—you set your preferred carbonation strength! Each bottle is only $2.99, and the label lets you personalize every soda you make. Grab some old timey candy while your there and give your friends the sugar shock of their lives. 5702 York Boulevard (Photos by Martha Benedict)
Pickled Veggies, Jams and Granola from JamIam
One of my favorite food finds of the year is JamIam. From chutneys to granola, this Silver Lake-based company makes small batches of all my favorite things. Owner Carolyn Cooper has been canning since the ’70s, and she kills it with her Dilly Beans, pickled green beans that are so addictive you could eat the whole jar in a day, or maybe an hour. A jar of those, along with her Blueberry-Lime Jam and Cranberry Orange Sauce would make a good additions to any gourmet gift basket, though they can all stand alone provided you pop a festive bow on the lid. They’ll run you anywhere from $7-$10. Buy online or at the Atwater Farmers’ Market every Sunday.
Heirloom LA’s Lasagna Cupcakes
Give the gift of lasagna, in the cutest form possible. Heirloom LA‘s Lasagna Cupcakes are famous for a reason, and that reason is two fold: they’re delicious and you can eat the whole thing yourself. They come in a variety of flavors, including Confit Baby Artichoke, Heirloom Tomato & Basil, and Smoked Mac n’ Cheese, plus they freeze like champs. At $9 a pop, they’re a little pricey, but even just one is a nice, thoughtful gift. Buy them online or at Silver Lake Wine (Photo courtesty of Guzzle & Nosh)
Cookies from Proof Bakery Cookies from Proof Bakery
Proof Bakery might make the best chocolate chip cookie in the universe. No exaggeration. It’s sweet, rich, a little bit salty, and completely heaven sent. The Ginger Molasses isn’t bad either. Get a few of them for the most special people on your list, remembering that jerks do not deserve them. Each costs $1.75, and Proof is open on Christmas Eve, so go early for the best variety because those things sell out. 3156 Glendale Boulevard
Anything/Everything from Auntie Em’s Kitchen
Auntie Em’s Kitchen has an unbelievable marketplace. Every shelf of the small space is filled with jellies, jams, mustards, chocolates…you name it. There’s also a nice cheese selection, and of course, their famous cupcakes and cookies. You could do all your shopping here and call it a day. Highlights include flavored (think peppermint and chocolate) marshmallows from Little Flower Company, brittle from Morning Glory (see above), beans and spices from Rancho Gordo and a well-curated selection of cookbooks. 4616 Eagle Rock Boulevard
Happy Holidays!
-Valentina
Glassell Park: Gulasz & Pierogi at Polka
Sep 13 2013
Polka has been on my culinary to-do list for a while, but for some reason, I just couldn’t get there. Maybe it the location—the Glassell Park restaurant is hidden in one of those only-in-LA strip malls where parking kerfuffles run rampant, and every other space is a five-minute only job. But, if that’s what’s been holding you back, then park on the street. Polka is worth it.
Polish restaurants are a rare find in Los Angeles. There are only two within the city limits, and this one has been around for a whopping 19 years. The original owners, reportedly the salt of the earth, have gone back to Poland, but a relative took over and has kept up the tradition of simple, hearty dishes with more flavor than fluff.
When you walk into Polka, you’re immediately transported to your great aunt’s house. It’s homey and sweetly decorated with a touch of frill. Plus, everyone gets a big cup of soup to start. It was spinach, cabbage and potato on our visit, with flecks of shredded carrots and a creamy base. Cozy even on a hot summer day, this soup is delectable and heavy on the comfort. Salad came next, but it’s not much to speak of, just some iceberg lettuce with shreds of jicama and carrots. Strangely enough, the dressing was a sweet sesame, which gave it a tinge of Chinese flavor.
Eagle Rock: Little Beast Takes Over
Aug 09 2013
Taking over the former Larkin’s space and making the absolute most out of it with ample outdoor seating, Little Beast is Eagle Rock’s newest restaurant. Behind the venture is Sean Lowenthal, most recently a sous chef at Chateau Marmont, and his wife Deborah Schwartz. The concept, first test driven as a pop-up at Le Petit Beaujolais, is “progressive American comfort food,” which I’d say is a fair description. The menu is full of recognizable standards taken up a notch or two, a pretty common find Mid-City and on the Westside, but harder to get in our neck of the woods.
Starters at Little Beast pack the most “wow,” but I’m a girl who likes an appetizer, so maybe I’m biased. Do not bypass the Wild Salmon Tartare, a three-tiered snack with a lot of soul that doesn’t skimp on fish or guacamole. Gyoza crisps act as tostadas, salsa verde gives it zest, and kumquats punch up every bite. We also had the duck liver mousse, nestled under sweet carmelized onions. It was good, but I’d probably forgo it for the Watermelon and Feta or Charred Melon Salad next time.
Eagle Rock: Hot Dogs & French Fries at Meea’s
Jul 05 2013
With gourmet burgers having reached the point of utter ubiquity in LA, the humble hot dog is now set to be exploited. Thank goodness. Meea’s in Eagle Rock is one of the first wiener meccas to hit Northeast LA, and it’s a nice start. You’ll miss the tiny hot dog storefront if you blink, but it’s worth a few u-turns to find it.
The menu at Meea’s is small, but thorough. The list includes iconic regional American favorites, like the “Southland,” their version of LA’s own “Danger Dog,” bacon wrapped and heaped with grilled onion, jalapenos, mayo, mustard and ketchup; and the “Chi-Town”, which stays faithful to the original with a poppy seed bun, pickle spears, tomatoes, onions, and sport peppers. The only thing missing is that florescent green relish—a non-neon sweet relish is used in its place.
Eat at Home: How to Make a Perfect Veggie Burger
May 23 2013
Summer barbecues are traditionally meaty affairs, but there’s always room for a veggie burger. And I don’t mean a Boca Burger. I’m talking a homemade one that’s hearty, delicious and made with, you know, actual vegetables. I asked Eagle Rock’s Four Cafe owner Michelle Wilton how to make such a veggie burger, and she was nice enough to show us. On video. Check it out and then see the recipe and step by step instructions below.
The list of ingredients is lengthy but not too exotic, and the recipe makes about 12-15 burgers. Plus, you can freeze left over patties for 6 months.
1 red onion, diced
2 minced garlic cloves
1 cup of mixed kale and spinach
3 portobello mushrooms, chopped and grilled
3 c of cooked kidney beans
1 c of cooked black lentils
1/2 cup shredded carrots
1/2 cup shredded beets
1/4 cup breadcrumbs
1/2 cup quinoa
Sauce:
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp black pepper
1 tsp salt
1/2 tsp ground flax meal
1 1/2 tsp agave
1 1/2 tsp Dijon mustard
1/4 tsp liquid smoke
2 tsp soy sauce
Here’s how to do it:
Step 1: Sautée diced red onion and minced garlic in a large pan over medium heat until softened. About 5 minutes. Add kale and spinach mixture and cook until softened for about 5 minutes more.
Step 2: Pulse grilled mushrooms, half of beans, onion mixture and half of lentils in a food processor. You can always mash and blend by hand if you don’t have a food processor. Transfer to a very large bowl.
Step 3: Add the rest of the beans, carrots, beets, quinoa and breadcrumbs.
Step 4: In a separate bowl, mix together all the ingredients for the sauce. Add it to the bean mixture. Mix very well.
Step 5: Form patties and lay them on a cookie sheet. For best results, chill them for 30 minutes. This will help maintain their shape once you begin cooking.
Step 6: If you’re using a frying pan, make sure the surface is very hot and well oiled. If you’re using a grill, make sure it’s very hot. Cook each side for 3 minutes. Melt cheese on top.
Step 7: Dress it up. Michelle uses a brioche bun, pickles, a thousand island style dressing, butter lettuce, red onions and cheddar cheese.
Is there a dish at an Eastside restaurant that you’d like to learn how to make? Let me know, and we’ll try to get the recipe for a future post.
-Valentina
Eagle Rock: Creative Sandwich-ery at Dave’s Chillin’-N-Grillin’
Dec 21 2012
Order one grubby thing and one (relatively) sensible thing, then split both. That’s the way my husband and I usually navigate menus. This best-of-both world’s tactic works well at a place like Dave’s Chillin-N-Grillin, where there are plenty of options of either persuasion. The Eagle Rock sandwich shop has a big, but not overwhelming menu of melts and subs made with locally-sourced produce and unprocessed meats and cheeses. Not to mention malts, smoothies and sherbert coolers. It’s a real Northeast LA gem.
In addition to favorites like their famous Tuna Melt and Italian Sub (made with a delicious housemade red pepper spread), Dave-the likeable Bostonian behind the counter-also serves up daily specials. The week starts with a Grilled Reuben on Rye, giving way to the Pulled Pork with Bourbon BBQ Sauce midweek. On Fridays, it’s the Meatball and Sausage Combo, stuffed with Italian meat and made sloppy with spicy tomato sauce. This sandwich is of the classic hoagie variety, made with high-quality ingredients. If you miss it, you can get it sans sausage every day of the week.
While vegetarians get the shaft at most sandwich shops, Dave’s puts real effort into their veggie options. A good one is the Hott Hippie, an avocado sandwich with hummus, tomato, and cheese. Pepperoncini give it the oomph it needs while grilled rosemary bread makes it extra special. It’s not one of those contemptuously thrown together lettuce and tomato sandwiches that leave you wanting more.
But if you do want more, seriously, get a shake.
-Valentina
Dave’s Chillin-N-Grillin
2152 Colorado Blvd
Los Angeles, 90041
Eagle Rock: Masacasa, a Japanese Cafe
Sep 13 2012
If there’s one restaurant I’ve been urged to write about lately, it’s Masacasa. This gem of a Japanese cafe in Eagle Rock is hidden in a little strip mall, but its low profile hasn’t kept it from fast becoming a neighborhood favorite. That’s because the menu at Masacasa is simple and well-edited, the prices are affordable and the flavors are spot on.
There are plenty of little bites to be had at Masacasa. They offer a selection of onigiri (filled rice balls), sushi rolls and sozai (side dishes). We opted to begin with kabocha, sizable chunks simmered pumpkin served cold and dotted with sesame seeds. The Japanese lunch staple made for a sweet, savory and refreshing start. Although, I did regret not adding plum onigiri to the mix.
