Monthly Archives: June 2009

Leftovers: Rollie’s Bakery and Café

Bolivian basics for the LA Times:


PHOTO by GINA FERAZZI / LA TIMES

The wall of sweets inside Rollie’s Bakery Café in Tustin — a collection of shell-shapedconchas, rows of cinnamon-crusted confections and a group of fluorescent pink pastries — is deceiving. The year-old restaurant is part panadería, but it has also evolved into something more anomalous: a rare outpost of Bolivian cooking.

That Andean element crept slowly into the kitchen: In its nascent months, Rollie’s operated only as a bakery, serving the sugary Mexican staples that satisfy those not quite close enough to neighboring Santa Ana. Slowly, however, the restaurant began adding Bolivian dishes until it arrived at a set of parallel menus — one each for Roland Guerra and his wife, Ebie.

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Leftovers: Mustard’s

Downing dogs for the District:


PHOTO by ROSHEILA ROBLES

It’s the first taste of tubed meat that’s often the best—the snap of charred skin, the unearthing of a dozen dead memories. The hot dog isn’t just a signal of summer, but of an American childhood spent at the beach, or the fair, or the ballpark. And although the Southland isn’t without its own famous dog dealers—Pink’s, Tail o’ the Pup, the surreptitious street chefs grilling bacon-wrapped Sonora dogs—it’s common knowledge that this is the taco truck’s domain. Mustard’s knows this and has always known this. That’s why the restaurant smartly subscribes to the Chicago school of hot dogs.

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Leftovers: Pizza and Chicken Love Letter

Korean pizza for the District:


PHOTO by ROSHEILA ROBLES

Korean pizza has little history. Unlike other global creations—the so-called Mexican pizza, for example, has an antecedent in the Oaxacan tlayuda—Korean pizza is a pure product of globalization, and a recent one, at that. It wasn’t until the 1990s, when American flavors crept even farther into Korea, that homegrown pizza chains started reshaping our fast-food traditions to fit the local palate. Artesia’s Pizza and Chicken Love Letter follows this formula, serving American-style pies tweaked to slightly different tastes.

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To Do: Taste of the Nation

Eat for a good cause on June 14th for Share Our Strength’s 21st annual Taste of the Nation at Culver City’s Media Park. Organized this year by Too Hot Tamales Mary Sue Milliken and Susan Feniger, the festival is aimed at ending childhood hunger in America. Find the presumably delicious details below:

More than 45 of the city’s finest restaurants and mixologists will participate in the gastronomic event. Led by Chefs Mary Sue Milliken and Susan Feniger of Border Grill and Ciudad, the event will honor Chef Nancy Silverton of Mozza for her outstanding contributions to nutritional education and philanthropy; feature on stage cooking demonstrations by Milliken, Feniger as well as Michael Mina of XIV; a “Mole Cookoff” hosted by food critic Jonathan Gold; special apperances by Food Network TV personalities and an enriched VIP experience and exciting live and silent auctions.

Participating restaurants include The Bazaar at SLS, Tiara Café, Ford’s Filling Station, Locanda Del Lago, Fig, Akasha, Angeli Café, Animal, Church & State, Comme Ca, Craft LA, Fraiche/Riva, Gelato Bar, Grace/BLD, Jar, Joe’s Restaurant/Bar Pintxo, K-Zo, Loteria Grill, Lucques/AOC, M Café/Chaya Brasserie, Melisse, Mozza, Nobu, Palate Food + Wine, Rivera, Susan Feniger’s the Street, The Foundry on Melrose and more.

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