Regulars at this tiny, toast - forward, breakfast - all - day café in Silver Lake are a loyal bunch, lining up for thick slices of burnt brioche slathered with ricotta and pretty
housemade jam, bowls of «kaboulleh» (kale, raw cauliflower, and crispy fried rice), and jam - filled French toast with crème fraîche.
Not exact matches
Our favorite, from chef Renee Erickson's unstuffy steakhouse, is a study in simplicity: dry - aged, grass - fed beef, onion
jam, and aioli, all on a squishy
housemade semolina bun.
It's our take on a local «cheesecake - y» ice cream with a slight ribbon of
housemade strawberry
jam.
From the «Munchies» section, I opted for the panko crusted
Housemade Fried Pickles ($ 7) served with a remoulade side; the plump Shishito Peppers ($ 8) accompanied by a smoked paprika aioli; and a bold flavor - packed trio of Pork Belly Sliders ($ 11) comprised of brioche, arugula, tomato
jam and avocado.
We pair our toast plate with butter and
housemade beet - rhubarb
jam.
The man in charge of food here, Chef Matt Carter, took his French training and created a menu with a Latin focus, including dishes such as a Chilean Salmon with citrus - cured salmon, guajillo tomato
jam, crispy padron peppers, huitlacoche and sweet corn puree, and a Chorizo Porchetta with
housemade chorizo, rosemary, cotija, white bean puree and sweet garlic crema.