Sunday, January 25, 2015
Today I ventured into LA's Sycamore Kitchen, a casual spot run by the Michelin starred couple who brought the tasting menu specialist spot Hatfield's to Los Angeles diners.
I ordered at the counter and settled in for their Jerusalem bowl, a bed of wheat berries, barley and lentils accented with za'atar spiced chicken and roasted green chilis topped with 2 fried eggs. With one bite I thought. . . "Why don't I cook like this at home?"
A simple collage of flavors that could be a really good day at the Whole Foods salad bar, grain bowls -- like Japan's donburi or Korea's BiBimBap -- are a perfect vehicle for leftovers and the components can be prepared in advance. Brought together with a spirited sauce (pesto, tahini, vinaigrette) your collection of grains can be a special dinner or lunch ready in a flash. Avoiding the sprawling bakery counter at Sycamore Kitchen isn't easy but digging into a heathy breakfast on the their pleasant patio is.