In 2011, beer enthusiasts Meg Gill and Tony Yanow founded Golden Road Brewing to bring fresh beer to the local market in the most sustainable way possible. Golden Road is committed to engaging and supporting the growing community of socially-minded beer enthusiasts. Brewed and canned in Los Angeles, Golden Road’s year-round offerings include Point the Way IPA, Golden Road Hefeweizen, Get Up Offa That Brown and Wolf Among Weeds IPA. Along with the core beers, Golden Road brewers are constantly experimenting with the freshest ingredients through a collection of rotating, seasonal and limited-edition brews including the Custom IPA Series, a line-up of diverse, hop-forward IPAs.
The smell of chiles and meat simmering in a stew, wafting through the house as the sun goes down.
If you grew up in a traditional Mexican home, guisados brought you comfort and familiarity. They were the weekday preparations—simply braised, usually served with a side of rice, beans, and warm tortillas. Born in Boyle Heights in December 2010, Guisados set out to serve homestyle braises on handmade corn tortillas made to order from the fresh ground masa next door at Carnitas Uruapan. We created a simple menu, one which reminded us of home and how mom spent her afternoons. It’s that same feeling that we try to put into every bite—it’s simply how we ate.
As we’ve grown, we’ve expanded to new locations in Echo Park & Downtown, cultivated a community of artists, and remained true to our homestyle cooking. Being so close to home, our stews and masa are still made and delivered from the Boyle Heights location—multiple times a day—in order to ensure freshness and love in every bite.
“Just the way my mom used to make them.”
3. Beer Belly
Beer Belly is a beer bar focused on serving craft beer, and crafty food. We feature craft beers from all over the greater Los Angeles region and are committed to cultivating an appreciation for the quality and creativity that is the foundation of the craft beer movement. To us, craft beer represents a conscious movement of good will and recession-proof merriment. So raise a glass and cheers…to old friends and new.
We’re located at 532 S Western Ave (90020) in the heart of Koreatown, a block and a half north from the historic Wiltern theater (as well as the Wilshire/Western purple line metro stop).
WIth close proximity1 to our kitchen in Los Angeles, California. Sqirl only works with farmers who cultivate their land with the intention of letting the product (many of which are heirloom varieties on the Ark of Taste2) speak to its environment. The fruit is then preserved simply with a minimal amount of organic fair trade cane sugar, naturally occurring pectin3 and carefully preserved in copper jam pans4 handspun by a nearby coppersmith5.
Long Beach-born jam-maker Jessica Koslow spent time working in pastry at the James Beard award-winning restaurant Bacchanalia in Atlanta, Georgia. When she returned to California, Jessica was attracted to the diversity of local produce – beautiful and honest snapshots of the state’s vigorous growing seasons.
Her preserves are made without shortcuts. In order to maintain the brightness of the fruit a batch can take up to three days to produce6. The results are meticulously crafted preserves that not only portray the wealth and diversity of California’s crops and its generous seasons, but also remind us of the value in the antique process of preservation. Sqirl — it’s the jam.
The US Ark of Taste is a wonderful resource cataloging foods in danger of extinction.
Sqirl does not use commercial pectin. It’s time intensive to make it — but we wouldn’t have it any other way.
Copper has 29 protons and one free-floating electron in each copper molecule’s nucleus. This allows for heat to be evenly distributed and cooks food uniformly and quickly near the top of the pot as well as at its bottom.
David Burns is a Copper Artist out of Rough + Ready, California.
It takes up to three days to produce Jelly and Marmalade due to the stove-top pectin making process. SQIRL’s pectin is derived from seasonal fruits, which are soaked then cooked low and slow to pull as much pectin from the fruit and rinds as possible.
Culinary couple Karen and Quinn Hatfield are the chef-owners of Hatfield’s, in addition to being busy parents of two. With Hatfield’s, the chefs have received such accolades as “Best New Restaurants” by Bon Appetit, a perfect four-star review from Los Angeles Magazine, and “Top 10 Restaurants of the Decade” by the Los Angeles Zagat guide. Karen, who oversees the sweet side as well as the front-of-house operations, and Quinn, who oversees the savory, realized their dream of creating a truly elegant fine dining restaurant that speaks to New-American cuisine for the modern diner. In the neighborhood they call home, Hatfield’s is the intersection of an inspired culinary vision and an unwavering commitment to the seasons.
For their next project, Karen and Quinn debuted The Sycamore Kitchen in the adjacent design corridor of District La Brea in summer of 2012, redefining the urban bakery-eatery with their signature handcrafted yet refined touch. Delectable pastries like the Salted Caramel Pecan Babka are paired with a world-class coffee program by Stumptown Coffee Roasters. Sandwiches with house-baked bread, like a Double B-LTA mixing crispy and braised bacon with balsamic tomatoes, meet delicate market salads studded with seasonal highlights. Breakfast spans savory classics like the Croque Madame to sweet iterations such as Cinnamon Brioche French Toast with creme fraiche and grated apple slaw.
The Sycamore Kitchen’s design, personally conceived by Karen Hatfield, similarly blends a vintage rustic sensibility with modern industrial touches, recalling the building’s past life as an iconic 1950s print shop—while a colorful expanse of interwoven iron triangles by local artist Mark Caplan pays tribute to the community’s tradition of shared sculptures and art murals.
“We made our home in Los Angeles years ago because we love it here. This concept is a dedication to our neighborhood, to create the eatery that we crave. Any time of day, you can stop by for wholesome pastries, a delicious lunch, or simply a great cup of coffee.”