Four Reasons to visit The Oaks Gourmet Market
1915 North Bronson Avenue
Los Angeles, CA 90068
323 871 8894
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Greg Morris debuted The Oaks gourmet market on October 2 in the former Franklin Village home of Victor’s Liquor. He’s already stocking 4000 distinct items, and he’s still waiting for 30% of his merchandise to arrive. That’s a lot of product to sift through. Instead of giving you an exhaustive run-down of every bottle, package or bite, here are four reasons to hit The Oaks on a regular basis.
Fresh pasta magician Matthew Poley of Heirloom-LA is stocking an entire fridge with his seasonally-inspired food, including squid tagliatelle, wild mushroom ravioli, spinach artichoke borsette, beet balsamic agnolotti and signature lasagna cupcakes. You’ll also find Poley’s braised short rib ragu, pork and veal meatballs, peppadew cole slaw and purple potato salad with speck. He’s even supplying raw materials for home cooks, including lobster butter, saffron Parmesan cream and roasted tomato sauce.
The Oaks is carrying Cake Monkey Bakery’s increasingly popular snack treats. If you like dessert, you’ve probably already tried the wholesale bakery’s premium twists on childhood classics. The Oaks is stocking Li’l Merri’s, Yo-Hos, Cakewiches and Pop Pies, and they’ve also got new offerings from baker Elizabeth Belkind and co-owner Lisa J. Olin. Cake Monkey’s breakfast treats sell out quickly, so get there earlier if you want butterscotch sticky buns, lemon pistachio tea cakes, maple pecan scones, or sage, cheddar & bacon scones.
Wednesday is Grilled Cheese Night at The Oaks. Every Wednesday from 6 PM – Midnight, executive chef Greg Paul is preparing 6-10 grilled cheese sandwiches (8.25 – $10 each) inspired by the market’s prodigious cheese selection. Expect options like the Oaks Monsieur with crispy Serrano ham, Danish Fontina & Camembert on sourdough; Grilled Bacon & Cotswold w/1000 Island on sourdough; and 5 year Hook’s Cheddar and tomato confit on sourdough.
Finally, Sunday Pasta Night features Heirloom LA chef Matthew Poley cooking his ever-changing roster of homemade pastas.