With the holiday cool-down comes a cornucopia of figs, pomegranates, persimmons, apples, pears, beets, mushrooms and squash at the farmers markets. Following the lead of the color-changing leaves, restaurants have switched up their menus, showcasing local, seasonal produce. Here are some eateries crafting fall delicacies that tantalize the palate while supporting regional farmers.
Navigating: Local, seasonal fare
Compiled by Krista Simmons
Special to MetromixDecember 1, 2008
0 comments
| Add Your Own
Akasha
9543 Culver Blvd. - Culver City310-845-1700
This bakery, restaurant and bar is all about sustainability. Even the cocktails are made with fresh juices, and the proprietors source organic beer and wine. Chef Akasha Richmond is a spokesperson for Silk soy milk and has written a book called Hollywood Dish. FALL 2008 SPECIALTY: Sweet potato fries with ginger salt.
Angeli Caffe
7274 Melrose Ave. - Los Angeles323-936-9086
Chef Evan Kleiman, author of six best-selling cookbooks and host of NPR's Good Food, learned to prepare meals at her mother's side and in the cucinas of Italy rather than apprenticing in fancy restaurants. More than 20 years ago, she put her training to the test when she opened Angeli, an affordable family eatery serving rustic food in a stylish environment. Today she’s still serving up some of the most talked-about locally produced food in the city. FALL 2008 SPECIALTY: Creamy butternut squash and fontina Lasagna.
The Blvd
9500 Wilshire Blvd. - Beverly Hills310-385-3901
Chef Brian Moyers utilizes California produce at the Blvd inside the Beverly Wilshire Hotel. The center of the menu lists which specific seasonal ingredients you’ll find in your dish. Thursday and Friday nights he offers candlelight dinners, in which the entire dining room is lit the old-fashioned way in order to conserve energy. The outdoor patio is perfect for people-watching, and the dining room’s interior gives the perfect ambiance for a classy (and eco-conscious) night out. FALL 2008 SPECIALTY: Roasted Bosc pear salad with black mission figs, candied pecans, wild arugula and Gruyere cheese; pan-seared foie gras on brioche with berry preserves, prosciutto, basil and passion fruit reduction.
Cafe Carolina
17934 Ventura Blvd. - Encino818-881-8600
This quaint, friendly Italian cafe serves delicious organic fare, including homemade bread, salads and pastas. Always accommodating, chef Giuseppe Dossi will also make wheat-free and vegan dishes if you so desire. FALL 2008 SPECIALTY: Cannelloni stuffed with butternut squash, spinach and ricotta.
Dakota
7000 Hollywood Blvd. - Los Angeles323-769-8888
Dakota is the Roosevelt Hotel’s sleek, chic steakhouse, where the lighting is just bright enough and the leather banquettes just low enough for perfect star-spotting. The menu features a showstopping chateaubriand, a number of seafood cocktails, and awe-inspiring cheese and dessert menus. FALL 2008 SPECIALTY: Artisanal foie gras duo with fig marmalade and hazelnuts; roasted beet salad with arugula and candied walnuts.
The Foundry on Melrose
7465 Melrose Ave. - Los Angeles323-651-0915
Famed chef Eric Greenspan (formerly of Patina and Meson G) strives to create “fine dining for the everyman” at his trendy Melrose restaurant. Unique tasting menus packed with seasonal ingredients allow adventurous diners to sample a bit of everything, with selections from the extensive wine list complementing each course. Live jazz performers add to the lively bar scene. FALL 2008 SPECIALTY: Jidori chicken with persimmons, endive and pine nuts.
Osteria Mozza
6602 Melrose Ave. - Los Angeles323-297-0100
Part two of the Silverton-Batali collaboration is as sardine-packed as its next-door predecessor. At Osteria's literal center is the much ballyhooed mozzarella bar, where Silverton, a regular at the markets, will hand-create dishes from fresh Italian cheeses (much to our heart’s delight). FALL 2008 SPECIALTY: Butternut squash mezzalune with amaretti.
Palate Food + Wine
933 S. Brand Blvd. - Glendale818-662-9463
This storefront space in Glendale is quickly turning into a foodie emporium. The main event is of course the restaurant, where dishes from potted meats to dark chocolate pudding are created to pair perfectly with the wine list, which is curated with love and passion. Palate’s site details which organic producers the ingredients come from, taking a leap from simply supporting to actually promoting local farmers. FALL 2008 SPECIALTY: Gnocchi with baby heirloom squash.
Riva, Santa Monica
312 Wilshire Blvd. - Santa Monica310-451-7482
The name of chef Jason Travi’s Santa Monica dining spot means “shoreline” in Italian—and the Mediterranean cuisine, near-ocean locale and fresh ambiance of their kitchen coincide with the semantic title seamlessly. Perhaps the proximity to the ocean inspired Travi’s respect of the environment and implementation of local foodstuffs on the menu. FALL 2008 SPECIALTY: Pomegranate sorbet or fig and caramel creme de fraise cake topped with pine nuts.
Rustic Canyon Wine Bar and Seasonal Kitchen
1119 Wilshire Blvd. - Santa Monica310-393-7050
Rustic Canyon’s seasonally evolving menu and handpicked boutique wines will please foodies and oenophiles alike. The elegant off-white-and-wood decor gives the space a clean, architectural feel, but the friendly waitstaff and posse of loyal regulars really warm the place up. FALL 2008 SPECIALTY: Fuyu persimmon, fig and fennel salad; trumpet mushrooms with seared diver scallops; steamed persimmon torte.
Saddle Peak Lodge
419 Cold Canyon Rd. - Calabasas818-222-3888
Saddle Peak is the perfect place for the tree-hugging foodie to hang. Once Ernest Hemingway’s favorite post-hunting hangout, this historical stone-and-timber lodge in the Santa Monica Mountains has been repurposed as a gourmet game restaurant with one of the most unusual menus in Los Angeles. Aside from the food and the 50-page award-winning wine list, not much has changed here since the place was built in 1920—from the rawhide pillars and the bent-willow armchairs to the crackling hearth and romantic view. FALL 2008 SPECIALTY: Apple terrines with cookie crust, apple chip, apple caramel and homemade vanilla ice cream; the homemade cookie plate featuring pumpkin seed brittle.
Wilshire Restaurant
2454 Wilshire Blvd. - Santa Monica310-586-1707
With an eye for organic farmers-market produce and meats, this sleek and trendy Santa Monica eatery puts a fresh spin on new American cuisine. Diners love the upscale, wood-paneled bar and cigar veranda almost as much as they love the duck confit salad and rack of venison. FALL 2008 SPECIALTY: Red curry wild-boar pot pie with garnet yams, parsnips and eggplant.
