The Butcher, The Baker, The Cappuccino Maker (West Hollywood, CA)
by guest blogger @btsunoda of Discovering LA
The Butcher, The Baker, The Cappuccino Maker takes it name from the famous nursery rhyme (the Butcher, The Baker, and the Candlestick Maker in the nursery rhyme Rub-a-dub-dub). They cleverly substitute candlestick maker with cappuccino maker and it works quite well for their concept. They opened a few weeks ago and I recently paid them a visit.
The Butcher, The Baker, The Cappuccino Maker takes it name from the famous nursery rhyme (the Butcher, The Baker, and the Candlestick Maker in the nursery rhyme Rub-a-dub-dub). They cleverly substitute candlestick maker with cappuccino maker and it works quite well for their concept. They opened a few weeks ago and I recently paid them a visit.
BBCM is located in the iconic Sunset West Plaza. This is a
popular destination visited by the locals due to the chic shops and outdoor
cafes. People in the know take advantage of the free parking available behind
each business.
The intent behind The Butcher, The Baker, The Cappuccino
Maker is one of community. Breakfast was central to their strategy and so they
created a bakery as the foundation. Not wanting to be breakfast-only, they
designed their menu to incorporate their seasonal farm to table cuisine for
lunch and dinner.
The appearance is one of a classy European cafe.
The appearance is one of a classy European cafe.
The use of
marble is extensive; the counter top for the bar is a large block of marble and
even the plates are made of marble. The outside is landscaped with beautiful
100 year-old olive trees and there are quite a few tables available for al
fresco dining.
The kitchen is led by the duo of Executive Chefs Ren Nisenbaum (formerly of Jaleo, Washington, D.C. and Morimoto and Jean Georges in NYC) and Craig Hopson (formerly of Le Cirque, Picholine and Beautique in NYC) and features seasonal local farm-fresh ingredients.
The kitchen is led by the duo of Executive Chefs Ren Nisenbaum (formerly of Jaleo, Washington, D.C. and Morimoto and Jean Georges in NYC) and Craig Hopson (formerly of Le Cirque, Picholine and Beautique in NYC) and features seasonal local farm-fresh ingredients.
Consistent with their European bakery foundation, they use the French galette for some of their dishes. I tried two of their galetes: the Beef Short Rib with cherries, arugula and boursin was tasty. The use of cherries blended extremely well with the beef short ribs.
I especially enjoyed the Galette of Bacalhau. The flavors of mushrooms, jalapeƱos and a sunny side up egg worked extremely well with the salted dried cod.
Other highlights from my visit:
Chestnut Pappardelle - The rich taste of duck and mushrooms permeated the pasta noodles and transformed the pasta to a nice savory taste.