Stuzzichini By The Beach

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Stuzzichini By The Beach

Superba Snack Bar  Venice  www.superbasnackbar.com

sum up: A pastaria by the beach mixing Old World technique with New World style. Come for the extraordinary pasta, stay for the housemade charcuterie and produce-driven dishes.  Thanks to Chef Jason Neroni's culinary chops, this neighborhood joint is jumpin' jumpin'. 

looks: Sun-soaked by day, candlelit by night, the award-winning interior is cool without being cold, thanks to an open-kitchen, communal tables, and Mexican blankets to keep you warm on chilly nights.  Nab a seat on the patio to watch Venice skate and strut by.

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A Night In & Out

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A Night In & Out

e·ly·sian- relating to heaven or paradise. see blissful, delightful

In a city named after angels and bent on bliss, elysian fits right into L.A.'s vernacular. There's Elysian Park, an idyllic spot for picnics & ambles and Elysian Heights, the hilly, Eastside 'hood. Though shuttered, Elysian Fields, the Topanga nudist colony, lives on in L.A. lore and memories from my first year in town.

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Tuck Into Tasty

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Tuck Into Tasty

Like Vienna's Wiener Schnitzel and Naples' pizza, Montreal boasts her own gastronomic stereotypes:  poutine, smoked meat, bagels, and, more recently, pig-centric cuisine (see Au Pied De Cochon).  While indeed they are delicious (and naughtily not nutritious), after dozens of family trips to the City Of Stars, I was eager to venture beyond the culinary cliché.  My newfound friend and native Montrealer, David, guided me on this edible expedition. Luckily, he led me to Tuck Shop.

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This Little Restaurant From A Market

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This Little Restaurant From A Market

"Our produce, meat and seafood comes from farms, ranches and fisheries guided by principles of sustainability"  

This credo lines the menu at Cortez, the new, pint-sized restaurant on the edge of Echo Park. Phrases of this sort, peppered with utopian, food lingo--seasonal, local, organic--have become standard practice all over town.  Yet, how does a diner know if they are true?

Considering that Cortez is run by the pair who own Cookbook, the neighborhood's green grocer, the the proof is in the product. Cookbook's shelves are stocked--by owners Marta Teegan and Robert Stelzner--with artisan cheese & charcuterie, fresh-picked produce, and grass-fed beef. Each visit makes me feel like a kid in a candy store, yet instead of sweets, I swoon for caperberries, purple cauliflower, and olive bread.  

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