chicken liver mousse, green apple gelee
An impromptu dinner at Breadbar with six wine-loving peeps seemed like a good plan for a Friday night, at least until they lost our reservation. Fortunately there was one table left inside, since it was one of the first nights
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the succinct, intelligent, beautifully photographed, voice-of-reason review is here. the following is sheer indulgence. you have been warned. * "oh. my. god. there he is. he is so. cute." i peer over susan's shoulder into the restaurant. whowha? him? the scruffy guy? that's the chef? er. okay. * i met some of my favourite bloggers, susan and bramble, along with some friends at breadbar on third street last week; breadbar is one of my favourite bakeries, and when i heard that it was hosting an ongoing event called ludobites prepared by chef ludovico lefebvre--he of the bare-chested fishing and orange nehi-spritzing--i thought, well...
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Eating L.A. can't wait to try Ludobites, a series of small plates that chef Ludovic Lefebvre is doing Tuesday through Friday evenings at Breadbar on Third St. When we stopped in for a gravlax sandwich on a fleur de sel baguette today, the tattooed titan of the kitchen was hunkered down at a corner table working on the menu, which changes every day. It's sponsored by the Cheese Store of Beverly
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guncgh. just looking at the photos i took at breadbar, i get a carb crash that just makes me want to sleep. no wonder it has taken forever to do a post on it. all i want to do is get one of those almond croissants (split buttery croissant, filled with mar
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Saturday was going to be a busy day, and I wanted to get an early start. After Friday night's after-hours vino-fest though, my body was not so excited about this prospect. I had to run an errand in Beverly Hills, and I had to have a coffee (the tea thing goes well, by the way. This was a rare treat). There's a place about a block from said errand called Breadbar, that I've been wanting to go to forever.
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French baker Eric Kayser is managing to turn carbfraid Angelenos into converts. The bread is top notch, as expected -- particularly the cheese bread and the hazelnut bread, which I brought home to Maria (we both quickly devoured it).
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