Every week involves a seemingly continuous stream of food, drinks and people. Of course not every taste or conversation is post-able, but the range of experiences is usually pretty amazing. Discover favorites from July 18 – 24, 2011, some of which will help to fuel full posts.
Kristofer Keith designed Mohawk Bend, which features an industrial vibe and a massive back patio with brick walls, a central fireplace, 18 skylights and ficus trees. Co-executive chefs Sera Pelle and Randal St. Clair are overseeing the seasonal, veg-friendly menu, Paige Reilly is the GM and Keith Taylor is the bar manager.
7/22/11 – LAX-C Express, the steam table café in a restaurant supply store northeast of Chinatown, has been around for over a decade. To feed hungry shoppers (or the general public), they offer one item for $4.95, two items for $5.95 and three items for $6.95. It’s a pretty simple formula that yielded good results during lunch with Midtown Lunch LA founder Zach Brooks, Matthew ”Mattatouille” Kang and Cognoscenti Coffee owner Yeekai Lim.
My favorite LAX-C dishes involved fish fillet with peppercorns, ground chicken with basil and chilies and pink noodles with egg strips, bean sprouts and tofu.
7/23/11 – I cast a wide net on Saturday, starting in the port town of San Pedro, snatching the last square of pizza at Joseph’s Bakery, a side street institution that dates to 1966. Yes, the tray was empty by 9:30 a.m., but they still had sweet rolls, brownies and lemon squares in stock.
7/23/11 – Busy Bee Market apparently gets mobbed on Saturdays, but we beat the rush for the belly buster, a foot-long Portofino bakery roll that’s loaded with a choice of two meats, either hot or cold. My choices were BBQ chicken (an entire breast) and roast pork, which joined shredded iceberg lettuce, Provolone cheese, mustard, mayo and a ladle full of tomato sauce. They only have a couple benches in-house, so it was an easy decision to take the sandwich to a clifftop park that overlooked the Pacific Ocean, kayakers and Catalina Island.
7/23/11 – My first trip to Beachwood BBQ and Brewing included a flight of brewmaster Julian Shrago’s beers: Punk Wheat Ale, Uno Belgian Single Ale, Knucklehead Red Ale and Kilgore Stout, plus a taste of The Bruery’s Batch 300, an oaked tripel with Citra hops. The tanks are visible through a window, behind the bar, and customers also have a view of the “flux capacitor,” a Gabe Gordon innovation that allows him to set individual temperature and gas controls for each of his 36 taps. It also looks pretty damn cool.