It was after having my first cup of really good pourover coffee from a geeky local roaster that I stopped automatically adding milk or cream to my coffee. It’s still necessary for most cups but is criminal for the good stuff.
and that was your aha moment in coffee! which roaster?
Every city in America now has good coffee (and beer), no excuse for drinking the bad stuff.
I’m all for drinking coffee black (been roasting for years and that’s how I drink it) but IMO a bit of cream in a cuppa is not light years away from drinking a latte/ cappuccino/ macchiato (all steamed milk/ espresso details aside).
Adding sugar would be a different story however.
Unless you happen to prefer it. That’s a pretty good reason.
Modcup. Unfortunately both the nearby counter and the nearby coffee truck (a reconditioned silver Citroen van) are no more. Their closest location is now a good half hour away.
But surely by definition coffee you prefer is good?
Had high hopes for Le Comptoir, but it fell short. First two dishes were outstanding, some others pretty good, a couple of just ok. It’s a veg focused tasting menu, which we like, but the execution was uneven (poached egg yolk cooked hard, undercooked bean -only one undercooked but you only get 6).
I don’t think so, but I know not everyone agrees with me on this, and they have a point. I believe there are, to some extent anyway, objective standards of quality in things like wine and food and components of these. Taste is not the only factor operating, though to be certain it’s tough to separate out taste and preference. I believe that small-batch, single origin coffee beans, hand roasted fresh and all that other good stuff does make better coffee than you can get at Dunkin’ Donuts (no, I don’t like DD coffee). I just don’t like it - it’s thin and acidic to me. People whose taste I respect enormously, like Paul W., Yaacov, my husband, have the palate to appreciate these things. I don’t. We joke that “the better the coffee is, the less Sarah will like it.” It’s not entirely true, but there’s truth in it!
As I have said before, it’s nice to have one thing where I don’t gravitate towards the expensive version. 
Ah, I see where you’re coming from now. Understood.
Its been a minute but we enjoyed Ado a couple times on Washington.
they offered milk.
This is an excellent list, though I don’t think Venice has any top-level restaurants within the larger context of LA dining choices. Gjelina is very pleasant for lunch, if it’s a nice day, and if you can be seated outside (for dinner, I think Gjelina is highly overrated and has very poor service.)
Two other nearby choices that are good but not extraordinary are Leona and Charcoal.
Not bad. Gorgeous space.
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anyone try chicken at Howlin’ Ray’s? Great reviews.
Great chicken sandwich. Worth the wait.
On that note has anyone had the hot chicken from Prince’s LA outpost?
There’s a food talk la thread that discusses this
- chicken supposedly isn’t good
- yes it’s the niece of the owner of prince
- the recipe is not the same recipe. Owner from prince confirmed.
- not affiliated with prince at all, hence the no reference to the name.
Go. Worth the time. The chicken sandwich is great, their sides are great, the fried chicken is perfect. Careful of spice levels.
i like what they do, but they do so much cooking prep beforehand that it tends to be a little un even. I guess that’s what happens when you rely on induction stove tops and so few at that.
I may be a bit biased as I’ve been eating Gary’s food for a while and have gotten to know him pretty well, but what he is doing at Le Comptoir is pretty unique. He is serving you a dish with ingredients that he often planted the seed for in his garden. Like almost any restaurant I go to with a tasting menu, there may be a dish that really doesn’t do it for me, but I deeply appreciate what he is trying to do, and each time I go it always evolves for the better. If I could just eat his vegetable tasting plate each day, I’d be a really happy guy. And his bread is outstanding.
Cassia continues to be one of my favorites, even though I have to drive to the Westside from DTLA to get there (wish Spice Table never had to close…)
Spring is really good - need to go back more often.