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Posts Tagged ‘Larchmont Larder’

Let’s Talk Turkey

In Food on November 18, 2009 at 11:19 pm

Is it really possible that Thanksgiving is a week away??? I recently posted about our menu lineup and OH MY GOD cannot wait to try the updated version of Russ Parson’s “Judy Bird” that ran in today’s LA Times. Today I also made the executive decision to put in my order for gravy at Larchmont Larder, which is featuring a fantastic Thanksgiving menu avail for online ordering and delivery. It seems like the gravy always stresses me out since it is the last thing to deal with when I’m trying to get everything on the table. And this year I thought, why make myself crazy?

It’s funny because I’ve had conversations with two friends today—two friends who are really good cooks—who are on the fence about going to the trouble of cooking the entire meal. In years past, I might have viewed this (as well as ordering gravy) as blasphemous. But this year, there just seems to be general chaos. Is it just me? So why not fill in with a few fanatastic sides from the Larder and support a local business? I love how great owner Katie Trevino is, and the food is just plain GOOD.

Larchmont Bungalow: Time to Get Saucy

In Food, On Location: Out and About in L.A. on October 31, 2009 at 10:49 am

Larchmont Bungalow

Last week, my sister and I decided to give Larchmont Bungalow a go despite the hate email being circulated amongst neighbors and the fact that one such neighbor accosted us on the way in and snapped disapprovingly, “well, you gotta do what you gotta do.” So I was determined to like this place, if only out of spite. My first visit was just okay, and I figure they still need to work out some service kinks. The burgers were fine (Claire got one with mozzarella and I ordered a stuffed turkey burger) and the buns very good—love the oniony herb situation baked into the top—but both burgers were totally lacking in goop. How about some aioli or something? Anything? Also, Claire ordered the sweet potato fries and they came without any dipping option. Again, a little green goddess or garlicky aioli or even plain old mayonnaise would go a long way here.

Then on Friday, my friend Katie and I made a repeat visit. We both ordered veggie burgers, which are not veggie burgers as we discovered when they arrived at our table despite the menu indicating otherwise, but portabella burgers. (“Our all natural veggie burger layered with goat cheese, grilled portabella, roasted bell peppers, tomatoes, and spinach.” Sounds like there’s a patty involved, right?) Again — needs some sort of sauce. And Katie’s sweet potato fries were dry and soggy—which is something of a feat to achieve. The guy at the next table ordered the neon red velvet pancakes (which just sounds gross, so really he had only himself to blame) and declared them “disgusting” after one bite. I want to like this place, so but I think I’ll give it a few more weeks to hit its stride before going back and risking ostracism from my neighbors. Especially with burgers starting at $12.95 and up. And yeah, the owner is being kinda jerky about city zoning. But if they do indeed get a beer license, who am I to judge?

sweet potato fries

In the meantime, Katie and I will be taking our weekly lunch date back to Larchmont Larder up the street, which has the friendliest staff and SUPER FREAKING YUMMY EGG SALAD! (And a Swiss Barley and prosciutto soup that is to die for.)

New Fave Egg Salad

In Food on September 5, 2009 at 10:43 pm

egg salad

This morning, for reasons that aren’t quite clear even to myself, I got up ridiculously early and ran 8 miles at the beach. Naturally, I needed something a little indulgent to “refuel,” and what better than an egg salad sandwich with chives, tarragon and butter lettuce on brioche from Larchmont Larder? The tarragon is what sets this version apart. The brioche doesn’t hurt either. After some initial inconsistencies, Larchmont Larder has definitely hit its stride, and I can tell that having this egg salad sandwich beckoning so close to home is going to be a problem.

Meatloaf to the Rescue

In Food on March 31, 2009 at 8:09 am

meatloaf

Yesterday I had jury duty, and was exhausted by the time it was all over (guess who got on a jury?). So we decided to try takeout from Larchmont Larder, where we’d been when it first opened and enjoyed, but hadn’t been back in a couple months. We wanted something easy and extra comforting so we went with the meatloaf. It’s a classic blend of pork, beef and veal, and comes with a naughty mushroom cream gravy, which, let’s be honest, was kind of just what the doctor ordered. It’s not cheap—for four slices of meatloaf, and sides of sauteed spinach and mushrooms with shallots and herbs—it came to $35. But when you consider that I spent $17 on an egg salad sandwich and an Arnold Palmer last week at Café Midi, it’s a little easier to swallow. Plus, the meatloaf was satisfying and good, and we have leftovers.

Update 4/3/09: I feel it’s important to call out my friend Selena’s comment in the section below. She and her office ordered takeout from Larchmont Larder today, and it was very disappointing. It seems there are consistency issues, e.g. our meatloaf was tender and tasty on Monday night, yet a sandwich order with meatloaf today was like a “brick of clay.” Please post if you have any recent experiences—good and bad, please.

Everything’s Better with Bacon

In Food, Recipes on March 15, 2009 at 10:26 am

bacon

We had a lazy morning today, a requisite of which is, of course, bacon. My absolute favorite bacon is the sweet and sassy thick-cut bacon served at Grub in Hollywood. It’s caramelized in maple syrup with a spicy kick. At home, we have our own riff, which is mixing brown sugar and cayenne pepper (about 1 1/2 tablespoons golden brown sugar, 1/4 tsp cayenne, a couple grinds of black pepper per 12 ounces of bacon). First, you cook the bacon slices on a broiler pan at 350 degrees for about 15 minutes. (Or you can do on a cookie sheet on top of a pan.)

bacon2sugar

Remove from oven, turn the bacon slices over, and sprinkle with brown sugar/cayenne mixture. Cook for another 15 minutes or so, until crisp and sugar is caramelized. Eat and enjoy while reading the most excellent blog, Everything Is Better With Bacon. It’s written by the über-talented Elizabeth Shaw, who went to my rival high school in the Napa Valley. The blog is loaded with great recipes, and is every bit as addictive as bacon.

Finally, one more bacon note. On March 24 at 7pm, the Larchmont Larder is offering a cooking class called Everybody Loves Bacon! It’s $75/person, and here’s the menu:

 

Menu:

Warm Bacon Fontina Fundido

BLT Salad

Bacon-Wrapped Trout

Brussels Sprouts with Crispy Pancetta

Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil

Chocolate-Oatmeal Cupcakes with Maple-Bacon Butter Cream

For more info, call 323-962-9900.

Larchmont Larder

In Food, On Location: Out and About in L.A. on December 31, 2008 at 1:28 pm

larchmont

Daily Candy reported last week that The Larchmont Larder opened at 626 N. Larchmont Blvd., and then yesterday my friend Hugh mentioned that he had stopped in for a meatloaf sandwich with herb remoulade on a rustic roll, which he thought was pretty good. I followed suit today and wholeheartedly agree. Plus, I hadn’t expected it to be so cute inside! (See Daily Candy for interior shot.) It’s in a Craftsman bungalow with little tables and red metal garden chairs for seating, and an open kitchen where you can watch all the action. The sides and salads look yummy—golden beets, green apples, goat cheese with citrus shallot vinaigrette; baby artichokes with parsley, lemon and olive oil; and lemongrass-coconut rice with cilantro—as did an inviting key lime pie. Next time.  

Oh, and one observation. It’s not super handicap accessible. And by “handicapped” I mean hauling a 5 ½-month old in a monster stroller up five stairs. But then again, 6 months ago, that would’ve sounded like a very good thing indeed… 

UPDATE: Please read comment below from Katie at The Larchmont Larder re strollers, etc. A full service operation, I tell you! Makes me love this place all the more.