Showing posts with label east LA. Show all posts
Showing posts with label east LA. Show all posts

Wednesday, July 2, 2014

Healthy Food that Surprises at Stamp Proper Foods in Los Feliz

If you're looking for healthier food that isn't boring, try Stamp Proper Foods that's recently opened in Los Feliz. Owner and Chef Catherine Baker was a model for 20 years before opening Stamp Proper with partner David Beckwith. Said partner is actually also Catherine's fiance, who apparently had lost a lot of weight since they started dating and loved the food so much he thinks she should open a restaurant.

Sure, as with healthy restaurants, there are lentils, gluten free baked goods, smoothies/juices, and all that. But what I like about Stamp Proper Foods is Catherine's twists on all of these.

For breakfast, I really enjoyed the Moroccan Lentils and Eggs (lentils, sauteed spinach, poached eggs, date chutney, toasted almonds, currants, and grilled lemon - $14)
It's the little things she added that impressed, like the crunch from the toasted almonds, and the sweetness of the chutney and currants.

Sandwich options included Bison meatloaf sandwich, with sharp cheddar, spicy ketchup on sourdough ($14, choice of house-made slaw or mixed greens)
As you can see, this isn't a vegetarian restaurant, but they opt for the leaner meats.

Wednesday, April 9, 2014

New Cocktails and Western Whiskey Menu at Bigfoot Lodge in Los Feliz

Bigfoot Lodge in Los Feliz didn't really have a craft cocktail menu - until now. Only for this bar, the 1933 Group has tapped Aidan Demarest and Marcos Tello's consulting company, Liquid Assets, to redesign the cocktail and whisky selection. Keeping in the theme, they've decided to go all Western for the whisky list - everything comes from west of the Mississippi.

Photo credit: Bigfoot Lodge
All cocktails are $11 and here are a sampling of them:
On Top of Old Smokey made Bainbridge organic whiskey out of Washington, honey, citrus juices, and "forest fire" which is a sprig or rosemary which they burnt upon serving, giving out a lovely aroma
Amazing how aroma could accentuate a seemingly simple sour!

Tuesday, April 6, 2010

Pal Cabron: Cemitas & Clayudas Cabronas

Pal Cabron is the brainchild of siblings Bricia and Fernando Lopez, whose family own the Guelaguetza restaurants. Pal Cabron is also perhaps the only restaurant in town serving Cemita Poblana, the sandwich that is the street food staple of Puebla.
Pal Cabron generously offered to donate a bunch of gift certificates for Bid and Eat when I was doing a fundraising for Haiti, so one Sunday I drove over to pick them up. And have lunch, of course.

Javier Cabral, aka The Glutster, was an early discovered of Pal Cabron and his blog post brought bloggers' attention to the place. They even added a painting of him on the wall.

Even though it was only lunch time and on a Sunday, I couldn't skip the much-praised Michelada.
Spicy and savory! Worcestershire sauce and a little Piquin chile is topped with Pacifico beer. A strong wake-upper here.

I dragged a friend of mine from East LA here. My friend asked me what he should get, and I recommended the one thing I've had (during Glutster's bday wine tasting trip) which I really enjoyed before: La de Barbacha ($5.95) which is Barbacoa de Borrego Enchilado (Seasoned Lamb)
Cemita Poblana here is made with a freshly baked roll sprinkled with sesame seeds and stuffed with the meat you ordered, avocado, onions, quesillo, milanesa, queso panela ... all that good stuff. When I had it during our lunch picnic, I really enjoyed all the flavors that went in and the tender meat itself.

Since I've had their cemita before, I wanted to try their clayuda this time. I was still full so I avoided meat and went with the basic with black beans and Oaxacan string cheese, Quesillo ($5.95).
It may look like a pizza to you at first, but don't be expecting similar flavors. The large and crispy tortilla is spread with pork fat, black bean paste and topped with cheese. It's crunchy, it's rich and fatty and cheesy. Very satisfying. Next time I'll add some chorizo on top.

Even though I was full, as we were leaving I gave in and got a horchata after all. The horchata here, just like the one at Guelaguetza, is topped with pecan bits, melons, and tuna (cactus) puree.
The perfectly refreshing end.

Cemitas y Clayudas Pal Cabron
2560 E Gage Ave
Huntington Park, CA 90255
(323) 277-9899
Pal Cabron on Urbanspoon
Cemitas and Clayudas Pal Cabron in Los Angeles

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