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Market Scene: Boysenberries, Figs, and Pluots the Cure to L.A.'s June Gloom
Burkharts berries are among the best... I used them for this Blackberry-Ginger sorbet recipe last year. The Seascapes are good too, though I found them a bit watery this year.
Market Scene: Spring's Grand Entrance in Hollywood
Simon- Awesome, what are you going to do with them?
Dimsumikeithot- Oh, man. I missed yesterday's market - was up in SLO. Hope they're still around next week. Who had them?
Pizzeria Mozza Just About as Good As You've Heard
As a former Mozza manager, I can assure that the current manager was not lying about how long it can take for pizzas at the resto. They can only cook 7-8 pizzas at a time because of the size of the pizza oven and, during dinner, have more than 20 tickets on the line with multiple pizzas on each.
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Recent Posts
Market Scene: Everything's Coming Up Orange in California
Posted by Leah Greenstein, November 2, 2009 at 3:30 PM
Market Scene: Squash, Sugar Plums, Apples, and Pears in Southern California
Posted by Leah Greenstein, October 5, 2009 at 7:30 PM
Trending: What's Hot in Los Angeles
Posted by Leah Greenstein, September 26, 2009 at 5:00 PM
Market Scene: Santa Monica Pico Farmers' Market
Posted by Leah Greenstein, September 7, 2009 at 4:00 PM
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Recent Comments | Response to Comments
Market Scene: Mar Vista Farmers' Market, Los Angeles
Thanks for the good wishes and welcomes! Stay tuned for more from the West Side!
Market Scene: Boysenberries, Figs, and Pluots the Cure to L.A.'s June Gloom
Burkharts berries are among the best... I used them for this Blackberry-Ginger sorbet recipe last year. The Seascapes are good too, though I found them a bit watery this year.
Market Scene: Spring's Grand Entrance in Hollywood
Simon- Awesome, what are you going to do with them?
Dimsumikeithot- Oh, man. I missed yesterday's market - was up in SLO. Hope they're still around next week. Who had them?
Pizzeria Mozza Just About as Good As You've Heard
As a former Mozza manager, I can assure that the current manager was not lying about how long it can take for pizzas at the resto. They can only cook 7-8 pizzas at a time because of the size of the pizza oven and, during dinner, have more than 20 tickets on the line with multiple pizzas on each.
Cook the Book: 'Simple Italian Snacks'
I love white bean bruschetta with rosemary olive oil, arugula and a little bit of saba. They were a big hit on the appetizer table this Thanksgiving!
Market Scene: Thanksgiving at SoCal Farmers' Markets
I'm not sure where you live joan, but they're not nearly so expensive at L.A.'s farmers' markets; I think less than a dollar per pound. Perhaps they're not grown locally?
Market Scene: Thanksgiving at SoCal Farmers' Markets
Thanks for catching my typo. Will fix that. - Leah
The Hungry Cat, a Seafood Restaurant Serving a Great Burger in Hollywood
Zindh, I'm not sure if they've made a correction since you posted your comment, but it looks to me like Damon got it right.
Great review, Damon! You're writing made me very hungry for the Cat. I might need to skip tonight's sunchoke puree experiment and indulge.
What should I smoke?
Oops, I did. SpicySaltySweet.com.
Vintage Candy Monday: The Charleston Chew
I may not eat much candy these days, but this is still my favorite! I love 'em frozen like I used to get them at camp when I was a kid.
Menu: A Multi-Cultural Rosh Hashana
Islandchild: I read that eating fish heads is a common sephardic practice, because they represent the head of the year. Unfortunately I didn't come across any recipes to cook them.
Fresh & Easy? Not So Simple
The folks at F & E say that the produce is packaged in plastic, like Trader Joe's, for easier traceability and freshness (those packages are date stamped).
-Leah
Fresh & Easy? Not So Simple
Mangabanga-
Apparently other F&E's sell beer and wine--they even have private label wines--but the Hollywood and Highland location has had trouble securing the appropriate licensing. If you like the store, keep your eyes peeled.
Leah
What should I smoke?
Pork loin! Here's an easy recipe for sage-crusted smoked pork loin adapted from the glossies. There's an easy, homemade mostarda to go with it. Yum. I'm hungry again just thinking about it. Good luck!
Finally, figs!
As an appetizer, fig bruschetta with homemade yogurt cheese or ricotta is delicious. Just toss the figs in a squeeze of lemon juice, spread the cheese on grilled bread and drizzle with honey! And since I can't get enough figs in the all-too-short season, I live to make this spiced fig jam .
Buon appetito!
In Videos: Little Gordon Terrorizes Like Gordon Ramsay, But Is Way Cuter
Come on people! Have you ever seen or read about any of Gordon Ramsey's antics? It's satire for goodness sake. And it's funny. No it's not appropriate to talk to people the way G Ram does, but that's the whole point.
What are your coffee shop expectations?
Take a cue from my favorite coffee shop in the country, Jack's Stir Brew in New York's West Village: Great coffee and a sense of community are what makes for a great place. Don't have too many choices, keep things fresh and treat your customers like family!
Market Scene: Tomatoes, Melons, and Figs in Los Angeles
Haha! As someone who despised fresh tomatoes until five years ago I can understand both sides. What finally converted me was eating an in-season grape tomato that had very little of the tomato "gel" in it and it wasn't mealy. The tomato was just a burst of tangy sweetness that I could not get enough of. Now I love tomatoes. In the end though, for all those people who don't like tomatoes, it just means more for those of us who do!
Served: On (Not) Knowing What We Want
As a former manager of a restaurant that only served Italian wine I found great joy in helping my guests find something they really liked that they'd never heard of. Of course, it always helped when they were willing participants in their experience, working to tell me what it was that they did or did not enjoy about what I poured them. On the other hand, I found it frustrating when someone asked for, say, a pinot noir, and when confronted with the fact that we didn't pour pinot by the glass, scoffed at me when I asked whether they enjoyed California pinot, Oregon pinot or Burgundy, to try and find them something in a comparable style. Let servers do their jobs, which is guiding customers through menus and wine lists that they are trained to know.
homemade pasta: worth the time, trouble and storage space?
I use the pasta attachment for my Kitchen Aid stand mixer about once a week--it was well worth the investment and makes making fresh pasta so fast that it's almost mindless. I use a simple recipe from the Italian bible, aka the Silver Spoon. 1 1/2 cups flour (I use Italian 00, but AP works too), a pinch of salt and two lightly beaten eggs. I don't have much counter space so I've ditched the well method and have moved on to the paddle attachment on my mixer just until the dough comes together, then I knead it with the dough hook for 10 minutes. Then I let it rest for 15 minutes and start rolling. If you don't have a mixer, you can make pasta by hand, with a cutting board and a rolling pin. Just as easy, just a little more time-consuming. And the best part? For $10 I can make fresh ricotta and enough ravioli to feed 6 people. You can't buy anything as good for that price.
How do you tip?
Wow! I wish all you Serious Eaters had been my guests back when I was waiting tables. Like many, I think I tip better having worked in the industry--always giving at least 20%. Sometimes I tip better for bad service, too. We've all had bad days that throw us for a loop and you can usually tell. A good tip, while risking rewarding bad behavior, can turn soemone's day around entirely.
I always tip post-tax and after wine or cocktails, because I know that my server will have to tip out a substantial percent to a bartender or sommelier regardless of whether or not I've tipped on those items. I also try to leave cash rather than putting the tip on a credit card; it means better money for the server.
Fish heads, fish heads, roly poly fish heads
What a great picutre, Jen! The colors really pop. Did you blog about this?
what kind of knives do you have and how do you sharpen them ?
I love my Wuestoff Classic chef's knife (10-inch) and offset serrated. They've got great heft and balance and cut clean. I keep them sharp with a steel, but would really love to learn how to use a stone.
Cheap Local, Sustainable, and Organic Food: Is It Out There?
Buy local and in-season whenever you can. It saves lots of money and your produce tastes much better. If you're fortunate enough to live near a farmers' market go as often as you can and make friends with vendors. There are a lot of farmers who don't spray their fruits and veggies, but can't afford the costs of organic certification and their food usually costs less. And while we're all busy, finding the time to cook like grandma did can save lots of money. Buy a bag of masa and make tortillas, they'll taste better and cost about 15 cents a pound. Making pasta is really easy too, and you can buy a bag of flour for what it costs to by 8 oz of organic pasta. It's a slower, more time-consuming way to live, but you'll know everything that goes into your food and you might enjoy it more, too.
Father's Day Gift Guide: Food and Wallet-Friendly Wines
I think he'd be thrilled. Don't forget to grab yourself a bottle while you're out. Giving wine is always more fun when you've got something too!
Pizzeria Mozza Just About as Good As You've Heard
I think Mozza is great. But I actually like the taste of the Pizza at Bottega Louie better. It seems more classic NY pizza then trendy Mozza and is much cheaper!
Market Scene: Mar Vista Farmers' Market, Los Angeles
I love the Mar Vista Farmers' Market. It has everything I need and a great little organic section. Rancho Padre Organic Fruit has the best nectarines EVER and Gloria's corn. They recently added a whole vegan section which is AWESOME -- with Oaxacan Raw and another guy with to-die-for eggplant parmigiana and another with great soups and salads. Plenty of places to sit and a booth to park your dog! Easy parking and a cool neighborhood vibe. I try not to miss a Sunday.
Market Scene: Mar Vista Farmers' Market, Los Angeles
The near peppers in the picture look like Mariachis, a mildly hot (and variably hot) fruity pepper that I've really come to love. Seed avail from Burpee and Park Seeds. They're perfect for pizzas, and for adding just a little heat to just about anything. Freeze perfectly, and then I just take them out and cut off as many rings as I want, stick the rest of the pepper back in the freezer.
What are your coffee shop expectations?
Hi Vicki..I am an Iowa girl. but have lived in the Southwest a long time..so glad to hear that you are located there:) It is so beautiful in Iowa inJune and July...minus the humidity of course!! I grew up outside of Dubuque-You?
Here's an update for you-for some reason the food issue lessened a bit when I wrote "No Outside Food Please" on the large whiteboard sign at the entrance of our cafe. We have had signs on each table since we opened 3 years ago but find that folks ignore them...see last posting, right?!
Anyway, we have no walls separating us from the rest of the library..oh how we wish we did. So it seems that while the Library staff here (who are valued regular customers and truly wonderful folks) support our no food policy, they allow or overlook food and drinks in other Library areas. Hard to draw a line on the floor and say "See? This is the Library and THIS is the cafe..Food is okay here but not over THERE." And there is our food dilemma-even with Library support.
Also, to make our lives more interesting, the Library is under renovation for the next year...80 computers were available and now that is down to 30...and 2 of these 30 sit in the cafe. Again, the way we are constructed means that people waiting for these 2 computers (reserved at the reference desk) sit at our tables and do not purchase any cafe items.
Then, our safe is far away from my office where I do the money managing everyday...I now have to make my way thru these folks carrying the money bags...imagine how secure that feels.
The lady in the office next to mine is a grant writer and organizes the use of our large meeting room. Oftentimes, she is on a teleconference or hosting a "webinar". Throngs of people outside our offices waiting for their computer times are NOT conducive to business. Because you know Mr. Youtube and his teenage buddies are all using the same computer and commenting or playing the latest rap video without considering the others around them. Also, people walk into our offices (Labeled STAFF ONLY!!!) looking for the printers tied to these 2 computers.
I was told today that these 2 computers would be removed from the Cafe-hooray-can't happen soon enough. So, one difficulty down...just the food and messy people to go! Hope you are hanging in there! Have a great weekend-Julie
What are your coffee shop expectations?
Julie,
Sorry it's taken so long to post here!
I had a meeting with our library board and they are in total support of our coffee shop.
They are also understanding of the public's desire to have a place at the library for family eating.
While they had planned for folks to come to the library and buy items from the cafe and eat or drink at the available tables, they did not plan for people bringing their own food. Since this is a public library they would like to accommodate their patrons.
I think they have decided to amend our lease, with no extra cost to us, to include the 6 tables in the entryway. The four tables outside are to be for public use.
This really works for me as I figure the outside tables are least profitable. Here in Iowa they are not used at all during winter and later this summer it will be to hot to sit outside. The tables are metal. I have also stopped maintaining those tables to discourage people from using them! Since they are not part of the lease I feel it's not my responsibility to clean off the bird poop, except for my customers who want to use them, of course!
I highly recommend you meet with your foundation people, they support your shop, yes? and find out what their expectations are for your space. Let them know how detrimental to your business the practice of customers bringing food and beverage into your coffee shop. I know you said you chase them to outside tables, that is good and you must continue to do this. I would encourage you to put signage on your tables letting people know which tables are for coffee shop use exclusively (with the support of the library) and which can be used for the public (hopefully none of them) and be very vocal about enforcing this decision.
I personally told a lady unloading her fast food onto a table the other day that she needed to take it outside. She replied that it was raining (it wasn't!) so I told her she needed to take it inside and she did. I let her know those are my tables and to move on!
Yes the table had signage that said tables reserved for our customers!
Once you let people take over your space they will continue to do so. Most customers appreciate the signs and feel people bringing food in are rude.
Get the support of your library and enforce it!
By the by, I spoke with another library coffee shop and they pay a bit less rent that I do but they only rent the counter and the space behind it so the serving portion of the shop is library property but they still maintain it and ask people to leave if they are busy. They said while they allow people to bring in food and drink it is rare and they really hate it when people leave their trash to be cleaned up! Can you imagine?
Look forward to hearing how you're doing
Vicki
Market Scene: Boysenberries, Figs, and Pluots the Cure to L.A.'s June Gloom
Even for market regulars like me, I sometimes get blinded by all the great produce and friendly faces--and forget to ask the growers the name of their farm. Thanks for doing all that beat reporting for us LA farmers' market junkies!
What are your coffee shop expectations?
Vicki-Pleeeease share any suggestions your friend can pass along! Yesterday, two young men came into our cafe toting a large green cooler and TOLD me (they did not ask for assistance or request my permission) that they were going to be leaving their large cooler in the cafe while they were studying in the library for most of the day. WHAT? We find that more and more folks consider the library as a dining destination -bringing their own food and drinks, or provisions in the case of these two men.
SIlly me, but my first thought when I leave KFC (as if!) with my dinner bucket IS NOT "Hey, let's eat this in the Connections Cafe at the Tempe Library!" Help-any comments and suggestions are welcomed!
As for sanitizing...yeah, we know:) -makes us better consumers if that's all that it does. Continued good luck to you and your exciting venture-do keep me posted...I'll be sending the picnic folks packing til we chat again!! Julie
What are your coffee shop expectations?
Julie,
Thanks for all your comments. I too have used the health department to discourage folks from bringing in outside items. However, when I checked with them the other day I learned they HAVE NO REGULATIONS regarding restaurant seating and tables. They recommend that the tables are cleaned and sanitized a minimum of every 4 hours! Consumers beware! Can you believe that? Behind that counter I practically have to wash my hands every minute and sanitize everything with bleach water after each use, but hey after it leaves the counter you all are on your own! It also turns out that my insurance already covers the outdoor and indoor seating areas so I will meet with the library to see how I can get those tables in the lease for as little money as possible. They are extremely interested in our success and I think are somewhat disappointed in the folks who said "if you build it we will be there". Not that we are struggling but I think that allowing people to bring in food and drink is very detrimental to what I'm trying to accomplish here. I will meet with them next week and keep you posted. For the most part if I ask people to leave they do so as they consider the library tables are something of a picnic ground. They do not know that I pay the library rent, how else would it work? There is another library coffee shop not far away and I know the owner, she has the same problem and I'm going to give her a call and see how she is handling this situation.
TTFN
Vicki
What are your coffee shop expectations?
Hi Vicki-Oh boy do I have a few comments about the outside food and drink!! Since we are located inside the public library there are food and drink restrictions already in place re: maintaining clean surfaces for computer use, books, and study areas. However, once some folks enter the cafe space all bets seem to be off! We have had entire families come in toting their Taco Bell items, fried chicken and even a 6pack of brewskies! We do have signs posted that are pretty blunt in stating "No outside food please" but ...?! I do try to gently remind folks that the Maricopa County Board of Health makes the rules and we must follow them. I do offer these folks a table on outdoor patio but as we approach the AZ summer weather that becomes less of an option. Perhaps that solves a bit of the problem for us. Making the Board of Health the"bad guy" does seem to work with most folks.....so far!
Our Library is beginning to undergo renovation of the lower level which houses, among other things, the entire children's area. This area has been relocated to just near our Cafe and means that we now have to become more family-friendly...and that opens up other cans of worms...but also, how do I handle the mom of the toddler with the little box of Cheerios? That IS outside foood, right? I am a mother myself so I have compassion for the situation...best thing for us is to create a "Kid's Cafe" area with smaller furniture and a kid's menu from the items we already stock...or at least that's the idea so far.
To answer your question about our business structure, I can tell you that we are funded by the Friends of the Tempe Library-see their website also. I do know that we also have grant monies from the Virginia Piper trust...but never enough!!! We do also have non-profit status but I am not sure how those details work.
I hope this info is helpful-got a little long winded! Have a great weekend! J.
What are your coffee shop expectations?
Julie, I did check your site and congratulate you on your success. I am interested in how your business is structured. Currently I pay rent to the library and have to pay insurance, to the tune of $1600 + per year, on the space that I rent which is less than 600 square feet. There are six tables just outside my facility and 4 tables outdoors that are not included in the rent. Several times since opening people have brought in food and drinks that have been purchased outside of my business. Lately I have put signs on the tables stating that they are for Cafe del Sol Coffee & Tea patrons only and that product from other sources can be consumed inside the library. I have had a positive response to these signs as customers think it is rude for people to bring food and drinks into areas that I maintain. I have also asked people to take their food elsewhere. Legally I have no right to do this as these are not included in the rent. To include them would be a huge increase, possibly not in rent, but in insurance cost. I feel food and drink being brought to tables that I maintain is rude and extremely detrimental to my business as I offer these items also. Any thoughts or comments on this?
What are your coffee shop expectations?
Vicki-Glad to hear from you. Log on to our website at www.tempeconnections.org to see our menu, etc. I currently have a staff of 9 super people of all ages and backgrounds but with great customer service skills in common. We have been in operation for 3 years on May 19th and welcome any suggestions for ways to celebrate beyond a big old cake and coffee special:) Keep the questions coming! J.
What are your coffee shop expectations?
Julie,
Vicki here! I would be very interested to know what you serve in your coffee shop. We have good loyal customers and all say they appreciate our being there. How many people do you have on staff? To many questions!
Vicki
What are your coffee shop expectations?
Just found this site and wanted to respond to the folks opening a coffee shop in the public library. I have been managing our Cafe inside the Tempe Public Library, Tempe AZ since August 2008. Maybe you have moved on in your business and decided to try other things...may not even see my comments ...wanted you to know that we have had great success and hear from our friendly customers daily how appreciative they are that we are here in the Library and wish others would consider doing the same thing. Good luck!
Market Scene: Spring's Grand Entrance in Hollywood
@leah greenstein: the mushroom guy next to The Bread Man and across from the seafood truck has them. they were so lovely, but do get there early!
Market Scene: Spring's Grand Entrance in Hollywood
Yep, it's true. Things are really starting to get great at the Hollywood Farmers Market! How I love the peas! And the Ramps! and the....
What are your coffee shop expectations?
It sounds like it's a small place, but for me, my advice would be to invest in good staff. Just because a 16 year old can pull some espresso, doesn't mean he or she can interact with the customers. I don't want flaky service, I don't want giggling employees who nominally pay attention to me while talking with each other. I love the idea of a daily quiz, first five people who answer correctly receive a free cup of coffee, or something to that effect. Hire genuinely friendly people without attitudes who are knowledgeable about coffee and not pretentious, and you'll have people coming back time and again.
What are your coffee shop expectations?
I know this sounds obvious, but some places only serve milk in their coffee and I hate milk. It has to be light cream or half and half or I will not go back. Also, if you have a self serve station to put in your own cream/sugar, please make sure it's well stocked. I hate going into a place and not a drop of cream is left for me to put into my cup.
What are your coffee shop expectations?
This coffee shop is my business. Yesterday a meal, none of it purchased from me, was consumed at tables that I clean and maintain, also sandwiches were consumed and several people walked in with beverages purchased elsewhere. I serve all of these products that could easily have been procured at our location. Now, lets pretend you HeartofGlass, are the owner of my place. You pay employees minimum wage (yes they do need tips). I have just come into your place with a friend and my friend gets a cookie for $1 and I have brought in my own PB & J sandwich, which you can also make for me. I sit there with my friend and use your table, your internet, your napkins and ask you for a glass of ice water to go. How long can you stay in business when you have rent to pay and $50,000 in equipment as well as product to purchase that you hope to sell and employees to pay, utilities etc. After I have lingered a few hours using the net, I decide to leave and now you have clean up the table I used and sweep up the crumbs from the floor where I dropped my sandwich. By the way I also used your bathroom so you need to go clean that up also.
I would be interested in knowing how you keep this business viable.
Vicki
What are your coffee shop expectations?
This is the Internet so I will be honest:
1. You say you will evict people who make negligible purchases. What if I don't want something, but I am with a friend who does? You will lose my friend's business if we both decide not to come in, as a result of your no freeloading policy. Also, what if I just buy a cookie one day or plain coffee because my friend wants a sandwich but I have my own pbj--do I not get kicked out but a single person with a coffee does? Do you kick out me but not my friend? What if I want a sandwich one day, a cookie the next--if I get kicked out because my purchase is deemed negligible I am not coming back for anything.
This is a coffee shop, not a restaurant.
2. I hate tip cups with cute phrases like 'money for tuition.'
What are your coffee shop expectations?
I'm thinking also of adopting a waitress/waiter style for awhile. Put menus on the tables and have approach customers at tables to see what they'd like to order. I think they'd get the message. Since our place is so small delivering the order to the table is no problem.
Also, lately the tips have been poor. We need a campy statement to put on the tip jar (ex. Tips for poorly paid baristas!) Something to get attention. By waiting on tables more tips might be left.
Vicki
FYI: We will make you a fresh drip coffee any time. I use the melitta cones. (This for chardonnay who might request this at the current coffee shop) Right now we just place then on top of the cups but if we overfill we don't notice. I know I can get a drip station but they are obnoxiously expensive, take up a lot of room and usually require drainage.
What are your coffee shop expectations?
Even more effective might be a sign on the door or near the entrance that says "no outside food and drink". I know this seems a little off-putting, but in my experience, if someone has already walked in and found a table they want to sit at, they will ignore table tent signs. Good luck with this!
What are your coffee shop expectations?
@Vicki...yes, I would put table tents or some other signage indicating that at least the tables inside the shop are for shop patrons. You may have to 'police' the area for a bit...but after awhile people will get used to it. If they need further explanation, perhaps pointing out to them that if you don't make any money the tables will not be available because the doors to your coffee shop will be closed may be necessary.
Good luck!
What are your coffee shop expectations?
Even though it's been posted several times already, good fresh hot coffee. The last 3 times that I have been out to eat my coffee was served to me luke warm. It's such a turn off. I usually have my lunch around 3 pm and it seems that after the lunch rush places just either forget to make fresh coffee or they just don't care.
What are your coffee shop expectations?
Update on the new location!
Thought I'd pop in with an update on how things are going.
Most of the suggestions above had and will continue to be implemented. We opened the first part of December 2008. Business is continuing to grow and we intend to offer afternoon tea on Sundays.
While nearly all is good the one major dilemma I must now deal with is freeloading. The footprint of my shop is very small, less than 600 square feet. The library provides outside seating and seating in the lobby outside my shop. I maintain tables that the library provides for me. My only responsibility to those areas are keeping the tables clean.
The dilemma comes with people bringing their own food into ALL of the space.
Let me go back a bit. When coffee shops became popular they were something of a unique phenomena. Now we have gourmet coffee being served at every convenience store (similar to mine? NO!) Pushing a button on a machine and having every ingredient magically appear in the cup is not what we do here! Starbucks and Caribou on every corner and all good restaurants in town serving great product, mostly ours! Competition has increased within the business so I feel the need to offer more. We do offer fresh baked goods every day, they are purchased in frozen batter form and we bake them. Also have smoothies, ice cream and we do make fresh sandwiches and soup. Will stop the soup soon and make salads.
People bring in their own food and drinks and use the tables inside and outside that I maintain, they even bring their stuff into my small space. Sometimes no purchase is made and many times the purchase is insignificant (water, a cookies)
Would it be prudent for me to place signs on the tables stating that they are for coffee shop patrons?
People are allowed to take food and drinks into the library and they can play card games or majong (sorry, spelling!) at the tables inside the library.
Help is requested please!
Vicki
Pizzeria Mozza Just About as Good As You've Heard
@Daniel: I prefer Mozza's crust to UPN's, too, but I'm not a topping guy. If you're going for a basic pie I think there's a lot more flavor on the whole at UPN.
While NOT the case at Mozza, I think that toppings can sometimes be a crutch. There's a much-ballyhooed place in LA (Eagle Rock) called Casa Bianca that has this amazing sausage... but if you get a plain pie it tastes like cardboard.
BTW, what's your top 3 in Chicago? Thinking of doing pizza tour there.
Recent Posts
Market Scene: Everything's Coming Up Orange in California
Posted by Leah Greenstein, November 2, 2009 at 3:30 PM
Market Scene: Squash, Sugar Plums, Apples, and Pears in Southern California
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Trending: What's Hot in Los Angeles
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Market Scene: Santa Monica Pico Farmers' Market
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Market Scene: Mar Vista Farmers' Market, Los Angeles
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Market Scene: Summer's in Full Swing at the Hollywood Farmers' Market
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Market Scene: Boysenberries, Figs, and Pluots the Cure to L.A.'s June Gloom
Posted by Leah Greenstein, June 15, 2009 at 11:00 AM
Market Scene: Cherries, Beets, and Sour Plums
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Market Scene: Spring's Grand Entrance in Hollywood
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Posted by Leah Greenstein, April 2, 2009 at 8:55 AM
Pulled Pork Sugo, Winter Greens & Chestnut Polenta
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Pistachio Persimmon Cupcakes
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Market Scene: Thanksgiving at SoCal Farmers' Markets
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Market Scene: Fall's Hollywood Cameo
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About Leah Greenstein
Website: http://www.spicysaltysweet.com
Location: Los Angeles
About: I'm a L.A.-based food & wine writer with 12+ years experience managing & working in some of the nation's top restaurants. I have written for the SF Chronicle, Tahoe World, Tahoe Quarterly and am currently the author of SpicySaltySweet.com.
Favorite foods: I love balance! Whether in wine or food, I enjoy dishes and drinks where all of the ingredients work in harmony, like roasted fruits with aceto, black pepper and mascarpone: spicy, salty and sweet!
Last bite on earth: It changes often, but it might just have to be the egg and guanciale pizza at Mozza in Los Angeles or ramps with prosciutto butter like I had at 'Inoteca a few years back.
Thanks for the good wishes and welcomes! Stay tuned for more from the West Side!