Posts Tagged ‘Peanut Butter’

People simply love bacon for unexplainable reasons, and will go to crazy distances just for that crispy salty crunchy satisfying feel of biting into bacon. You know bacon has something going for it when people wrap things in bacon to make it taste better, even things most people may not have heard of, such as water chestnuts or peppadews. When you cannot wrap something in bacon, what logically comes next other that chop up the bacon and throw it all onto food? In some instances, you can then directly add the bacon into whatever you make. Like bacon and waffles? Add bacon pieces to the batter prior to grilling. Like bacon and pasta? Roll your own bacon & cheese tortelloni. As one of the most versatile foods in the world, bacon adds that je ne sais quoi to anything one can eat or drink. Today’s culinary culture has taught us that bacon does not always have to apply in a savory preparation. In fact, bacon desserts have risen in popularity over the past few years, so much so that today’s society generally accepts bacon desserts like the norm. If you want to see the norm broken, look no further than Slater’s 50/50.

As their empire expands to a sixth location in Rancho Cucamonga, Slater’s 50/50 continues to push culinary limits with their wicked and unheard-of creations. Known for their signature 50/50 burger consisting of half beef and half bacon, Slater’s 50/50 carries a penchant for the peculiar and unknown, emphasizing fortitude over commonality. In their quest for a multi-stage evolving menu, Slater’s 50/50 continually introduces new menu items over time. This past summer, Slater’s 50/50 introduced a few new menu items, such as their Twice Grilled Cheese w/ Tomato Basil Soup and Kale Quinoa Salad. However, nothing measures up quite like their new dessert, the Bacon Blondie. Unlike normal sized blondies, Slater’s 50/50 serves a spin on their famous Bacon Brownie by taking a layer of brown sugar/vanilla blondies, coating it with peanut butter frosting, topping it with candied bacon, then adding another layer to it, essentially creating a double-layered blondie. When the layering completes, they add vanilla ice cream and drizzle the entire dish with chocolate syrup. Upon receiving this heavy dish, you may wonder how to dive into this thing. As a layered blondie, you have a few options on where to start. First though, I must advise against consuming this entire dish in one sitting, as your stomach’s size fits inside this massive blondie tower. You may opt to share this with someone, or take some of it home to finish later. Most diners will plunge a fork straight down, which can prove effective, especially when trying to scoop up some of the ice cream too. However, recall the second layer of blondie, and that the two layers can detach from one another. Some people like to eat this one layer at a time, scooping up the ice cream to place on top. Others will intentionally split the blondie and place the ice cream in the middle, creating an ice cream blondie sandwich. However you prefer to eat this, embrace everything going on in this dish, as you may not have had anything like this ever.

Intrigued by this massive dessert? You can obtain this from any of the six current Slater’s 50/50 locations: Anaheim Hills, Huntington Beach, San Diego (Liberty Station), Pasadena, Lake Forest, and now Rancho Cucamonga. Come hungry and with an open yet stretched stomach, as you will need all the space you can generate in your stomach for this monstrous dessert.

When people think about dessert, they often imagine sweet treats. Where does this conception of sweet dessert derive from? Upon searching for definitions of dessert, the word usually appears quite often. One dictionary defines dessert as a usually sweet dish usually served at the end of a meal. Why do you suppose civilization has come to the acceptance of sweet desserts? Sources say that humans wanted to balance meals that almost always contained salt or savory flavors, so they added something sweet to follow up. Any respectable health and/or fitness person will tell you not to balance salt with sweet, but instead to chug water to balance the pH levels in the body. Basic science experiments in school teach us that salt absorbs water, which dehydrates humans, while sugar inflates water, which bloats humans. Conclusively, if humans consume a savory meal without drinking adequate water, a sweet dessert would attempt to inflate the water in our bodies, but since the salt absorbed the water, the sugar will inflate other fluids, leading to fat gain. Lesson learned: always drink water with every meal. However, I now digress – you probably now crave something sweet after taking all that in. Continue reading to discover five bacon desserts in the Greater Los Angeles Area that you ought to seek out this season.

5. Chunk N Chip‘s The Elvis

Desserts date back to ancient civilizations, when humans consumed raw products like fruit, honey, and nuts. Over time, as foods evolve, taste evolves too. Time gets to a point where we finally get to do and try things we always wanted to as children, but could not due to age restrictions. When Elvis Presley grew up, he finally could eat peanut butter, banana, and bacon sandwiches to his heart’s content. Those who have not heard of The Elvis may not immediately find this type of sandwich appetizing, but the folks at Chunk N Chip have discovered a fun way of delivering the legacy. Their version of The Elvis consists of bananas foster ice cream and candied bacon sandwiched between two warm peanut butter cookies. The bacon carries a texture similar to candied pecans, or pralines, but with its trademark salty meaty flavor. In this ice cream sandwich, the bacon adds a crunchy texture to an otherwise soft and gooey treat. Chunk N Chip changes their daily selection, so if you crave The Elvis, contact them on Facebook or Twitter and ask when they plan to carry this. Who says no to bacon for dessert?

4. Suite 106 Cupcakery‘s Pancakes N’ Bacon Cupcake


Shown on right

Some time after the frozen yogurt fad took off around 2004-2005, the cupcake trend emerged thanks to the opening of Sprinkles Cupcakes in Beverly Hills. After their success, hundreds of pastry chefs across the nation followed that trend and soon opened up their own cupcakery. Many have tried, yet many have failed due to bad cupcakes. However, some cupcake stores have proven that they deserve to remain in the business. While Suite 106 Cupcakery lacks their own independent storefront, they make up for it with their moist and delicious cupcakes. Located inside the Victoria Gardens food court in Rancho Cucamonga, Suite 106 utilizes organic and all-natural ingredients to give their cupcakes the texture, moisture, and sweetness that makes a cupcake worth it. Prominently, their frosting does not taste overwhelmingly of butter, which many other cupcakeries seem to not pay any attention to. This allows their cupcakes to portray more of the true flavors of the cupcakes rather than the richness found in most other frostings elsewhere. On weekends, their cupcake rotation includes the popular Pancakes N’ Bacon Cupcakes, a buttermilk spice cake topped with spiced bacon buttercream, real bacon bits, and maple syrup. The concept of bacon cupcakes started just a few years ago, yet many of those so-called bacon cupcakes fail to accurately balance the saltiness of the bacon with the sweetness of the cupcake, not to mention all the terrible frostings I have attempted to taste. Suite 106 understands the art of baking, as evident in their little packages of goodness. Make a road trip to Suite 106, and you will not regret it.

3. Chapter One: The Modern Local‘s Bourbon Bacon Banana Donut

I blame the saturation of generic donut shops across the nation for the poor conception of donuts. In a similar vein to old food trucks, generic donut shops cause most people to view donuts as cheap sugar foods that police like to eat out of convenience. No one ever took donuts seriously until Krispy Kreme expanded in the late 1990’s. Their significant improvements on donuts paved the way for chefs and restaurant owners to attempt their skills at further improving the donut. If you seek one of these superior donuts, look no further than Chapter One: The Modern Local. This little restaurant in Downtown Santa Ana pushes the limits of quality in food, drinks, and service. With an amazing selection of eats & drinks, they constantly hold a full house on weekends. Perhaps everyone crowds around the bar because of their infamous Bourbon Bacon Banana Donut. Take a banana donut, layer it with bourbon maple frosting, marmalade, and cocoa nibs, then brûlée a banana with candied bacon bits, and sit it on top of the donut. This treat attracts eyes everywhere, which will envy anyone ordering this epic donut. The rich donut carries more density than standard donuts, so I suggest splitting the donut if possible. Once you do finally get to dig in to this donut, remember to scoop a little of every ingredient in each bite. All ingredients contribute to the dish, so you do not want to miss any feature of it.

2. The Factory Gastropub‘s Breakfast For Dessert

The media does an evil job of portraying sweets for breakfast. When kids watch commercials saying “Trix are for kids,” they program into their minds that they should eat that sugary cereal for breakfast. Sadly, many cereals oriented towards kids carry more sugar than a candy bar. I mean, how can anyone consider Lucky Charms an acceptable breakfast? Marshmallows have no place at the breakfast table. Real people eat bacon for breakfast! But what if you want to enjoy your bacon breakfast later in the day? If you so please, you can have your bacon breakfast and eat it later in the day too at The Factory Gastropub in the Bixby Knolls community of Long Beach. In this quaint neighborhood, The Factory attracts gourmet food and craft beer lovers from all over to soak in the smooth atmosphere in a quiet setting. The taps pour local brews, while the kitchen cooks up local organic and sustainable ingredients. They love to experiment with food often, and will host special dinner nights every now and then as test plates for customers to try. When an experiment works, it earns a spot on their menu. In the case of Breakfast For Dessert, this genius idea easily won hearts and a permanent spot on the dessert menu. This plate receives a scoop of peanut butter ice cream, sea salt focaccia French toast, stout-chocolate-covered bacon, and maple syrup. With as much butter as they use in the French toast, you would swear Paula Deen made this dish. The stout they use for the bacon depends on the current stout on tap. Fast food has capitalized on the idea of breakfast any time of the day, so when a local restaurant seizes this idea, one can expect great things to churn out of the kitchen. To get your bacon, breakfast, and dessert all on the same plate, head to The Factory and order the Breakfast For Dessert.

1. Animal Restaurant‘s Bacon Chocolate Crunch Bar

If it moos, oinks, baas, clucks, coos, or swims, you can eat it. Only the brave can stomach what the public does not accept as “normal” food. But when has conformity stopped anyone from doing what they want to do? The media explains the acceptance of eating chicken, pork, and beef, but at the same time, the media loves to display groups like PETA, providing a contradictory stance of survival of the fittest. As such, most people find it unacceptable to eat meats like lamb, venison, wild boar, and more. In addition, most people do not consider all parts of an animal as food, and thanks to the media, the general public shuns the notion of eating animal parts like offals, guts, and other appendages. When cooked right, people have nothing to fear, and the lads at Animal Restaurant boldly go where no chef has gone before – into the hearts of the animals. A legendary institution of Fairfax, the folks at Animal treat every party of an animal’s body with utmost care and equality. They do not discriminate against which part of the animal goes into a dish, believing in reducing waste by consuming everything. The main menu changes monthly depending on the market’s offerings, but the dessert menu remains fairly consistent. When you carry something famous like the Bacon Chocolate Crunch Bar, you would think twice about modifying that section of the menu. This dense bar of chocolate and bacon gets served with salt & pepper ice cream and vanilla bean powder. Take a moment to understand the constituents of the plate. First off, look at that Bacon Chocolate Crunch Bar. They carefully layer the bar to appear like a glorified bacon strip after slicing it. No term can accurately describe the bar, since its high density makes it beyond a cake. Now look at that ball of ice cream… Salt & Pepper ice cream. They took it a step beyond vanilla bean ice cream and made their own unique ice cream flavor, tasting like a cold creamy treat of salt and pepper. I dare you to find salt and pepper ice cream like this anywhere else in the world. Just to bring things back into perspective, the plate gets topped off with vanilla bean powder. Do not underestimate the small stature of this plate – this dense bar will easily fill up one person, so take care of yourself and whoever else you bring here by splitting the bar and ice cream. Everybody wins in this case.

Eat dessert first.

As we enter April, we enter the start of Q2 2013. The start of Q2 indicates the turn of a new season, and with the turn of a new season comes renovation and innovation. When people quote the phrase “reinventing the wheel,” the wheel in this case can represent practically anything. What approach can one use to identify an existing item or concept, and reconfigure it with typically improved performance? Sometimes, in order to progress and move forward, one has to regress back to the ground level, and decipher a new path to climb the tree. At the very core, what constitutes the foundation? Any tree starts with a seed. On that same train of thought, any good burger starts with the right patty. If you arrive at a restaurant that serves a well done burger by default, you should question the quality of the meat. The best chefs intend to cook burgers medium rare, as that cooks the outside of the patty while sealing the juices and flavor inside to create a full pink color that should run all the way to the ends of the patty. Very rarely do restaurants cook medium rare burgers as they should, but a small handful understand the craft of cooking a hamburger. For the upcoming season, seek out the following five burgers to understand the depth and quality that a medium rare burgers brings to the table. Also keep in mind for the locations that allow customization – judge them on their actual burger, not the additions you selected.

5. Hole In The Wall Burger Joint‘s Pretzel Bun Burger

More often than not, a hole-in-the-wall restaurant serves better food than large corporate restaurants. Local mom & pop hole-in-the-wall places focus more on authenticity and preserving their culture first over capitalizing on the popularity of food. Once in a while, a chef will play the sly card and open a place with a tricky name that forces unforced double takes. If you ever find yourself at the DMV in Santa Monica, you may have noticed a small strip mall of food places across the street, of which one of the spaces bears the name Hole In The Wall Burger Joint. Fans already know that the place existed elsewhere prior to moving to this new location. The charm of a basic design allows this business to fit in virtually anywhere, and serve a small variety that could satisfy anyone’s hunger. At Hole In The Wall, customers can fully customize their meal using their menu notepad that you can strip off and fill out to hand to the cashier. Customers select the patty, bread, spread, cheese, veggies, and extra additions. Also take a look at their specials that rotate weekly, as that features the burger-of-the-week and salad-of-the-week. First-time visitors should immediately go for the beef burger (medium rare, of course) paired with the pretzel bun. Out of all the breads, the pretzel bun does the best job at retaining the burger’s juices; however, this says much, as Hole In The Wall unapologetically cooks the burgers in such a way that they ooze with juices. Avoid piling on too many extras, as you want to savor the burger for the first time. Once you understand the flavors and juices behind this burger, you can then start throwing on your precious extras.

4. Silver Trumpet‘s Burger

Although hole-in-the-wall places tend to carry more authentic food, this does not mean that fancier places do not cook their food well. Even for a place that touts themselves as a bar & lounge, Silver Trumpet dishes out some amazing bar-like food. Located within the Wyndham Costa Mesa complex, Silver Trumpet serves your typical American cuisine – steaks, seafood, chicken, pasta, etc. However, slide on over to the bar & lounge area for an entirely new hip vibe not present in the main dining area. Here at the bar, you can order goodies like Lobster Corn Dogs, Crab Cakes, or Surf & Turf (Scallops & Pulled Pork, Carnitas style), while still ordering from the full bar and gazing at the TV if they show any games at the time. For the ultimate bar snack, you can order The Burger and slightly customize it with extras. This burger comes with cheddar, fried onions, lettuce, tomato, and a caper aioli. The aioli alone tastes wonderful and pairs well with any meat, not just the burger. Customers may choose to add bacon, avocado, a fried egg, caramelized onions, and/or sautéed mushrooms to their burger. Take care when selecting extras, as this burger already has a lot going on, especially with their aioli. However, nothing shall stop you from going extras crazy and adding them all, so… more power to you.

3. Slater’s 50/50‘s Peanut Butter & Jellousy A La Mode

We move from the hole-in-the-wall to the fancy, and now we venture into the eccentric. If you ask a random person on the street what they like on a burger, any item they mention not a vegetable will relate to some sort of salty or savory taste. People love their cheeses, bacon, sauces, and anything else as long as they can fulfill their sodium cravings. What about those bearing a sweet tooth? Sweet burgers do exist, but so few and far in-between that anyone seeking such a rare treat likely requires a guide. Luckily, I can say right now that Slater’s 50/50, with their dashingly sharp minds, has concocted strange creations involving flavors not typically associated with burgers, and their creations have landed a permanent spot on their menus. By now, most people have heard of a burger with peanut butter, jelly, and bacon, thanks to a few strong burger places in Southern California. Slater’s 50/50 would like to take that concept a step beyond by throwing in a scoop of ice cream to generate the Peanut Butter & Jellousy A La Mode. A spin on an existing menu item, customers can choose between a beef patty or the 50/50 patty, and that receives bacon, peanut butter, strawberry jam, and a scoop of vanilla ice cream. Every time I mentioned this burger, people always ask “Why though?” Truthfully, like their Donut Burger in the past, the vanilla ice cream does a great job at synchronizing the salty and the sweet, and brings it all together quite nicely. Whereas the original burger pitted salt versus sweet, the vanilla ice cream calms the two sides down so that they can embrace in the middle of the burger. This burger hides no tricks – as soon as you receive it, consume it immediately before the ice cream melts. While you chew your way through this burger, you can ask yourself what will Slater’s think of next.

2. Hopscotch Tavern‘s The Duke

Throughout all the restaurants in the world, few dedicate themselves to the art of grilling burgers. In today’s society where restaurants strive to serve the tastiest and most unique entrées, often times food items deemed as kids’ food get left behind, especially the burger. Thanks to the gastropub movement, the popularity of burgers has revitalized, so patrons understand that gastropubs will carry amazing burgers. Even if a gastropub follows a specialty, such as how Hopscotch Tavern specializes in slow-cooked foods, they will incorporate a burger on the menu somehow. Hopscotch carries burgers in a small section of their menu, but one particular burger deserves a space of its own rather than sharing a small room on the menu. Dubbed The Duke, this behemoth burger consists of a custom grind stuffed with cheddar cheese. This patty gets topped with pulled pork, romaine lettuce, tomatoes, bacon, and American cheese. Consider this burger a modified double bacon cheeseburger, as it contains twice the amount of normal cheese, bacon strips, and a custom patty that contains more beef than their other burgers. Oh, and they threw in some pulled pork… just to call it something else besides a bacon cheeseburger. Bite through to the middle to get to the best part, where the cheese and juices of the burger slowly ooze out. Remember to get a little of everything on this burger in every bite, including the pulled pork. You must get messy while eating this burger to absorb the full experience of this burger.

1. Kings Row Gastropub‘s King’s Burger

Ever since an unmentioned chef developed his legendary burger, many others have crafted their own version of that hit burger. Some quote about imitation and flattery applies here, but sometimes the imitation bears the necessary means to surpass the original. Of all the burgers in this same category of burgers, Kings Row Gastropub has secured a bullseye in crafting a burger so scrumptious that customers return over and over just for it. If you ever find yourself in Pasadena, stroll into Kings Row and order their King’s Burger, cooked medium rare as always. This patty of 21-day dry-aged beef receives a generous helping of St. Agur Bleu Cheese, duck fat onions, and arugula, while aioli and white cheddar finish off the burger. The clashing flavors of the onions and cheese opens the palate, allowing customers to take in all the glory of the beef patty. Praise whoever discovered that combination – although the flavors clash, they still taste amazing together, likely due to their properties of opening the palate. I say they clash thanks to the massive up-front flavor rush from the duck fat and the overwhelming scent of the bleu cheese. Some customers cannot handle this burger due to both the duck fat and bleu cheese – to them I say hold your nose and just bite through it. If you want a great burger, you have to find them at a gastropub, and Kings Row has the burger you need in your life and in your belly.

Orange County Restaurant Week
Now through March 2
Various restaurants in Orange County
http://www.orangecountyrestaurantweek.com/

For one week, numerous restaurants in Orange County will offer prix-fixe multi-course meals, ranging from $10-20 for lunch and $20-40 for dinner.

2013 OC Music Awards Showcase Series Finals
7:30 pm – 11:30 pm, February 26
House of Blues, Anaheim
http://www.facebook.com/events/491275007570240/

This free and all-ages show will feature some of the nominated musicians for the OC Music Awards. Five different local artists will perform and compete for the title of Best Live Band awarded at the OC Music Awards in March. Come see the best of the 7-week series duke it out one last time.

Mustard Plug, Los Kung Fu Monkeys, Matamoska, Just Like Before, and more @ DiPiazzas
7:00 pm – 1:00 am, February 28
DiPiazzas, Long Beach
http://www.dipiazzas.com/index.php?option=com_events&task=view_detail&agid=1658&year=2013&month=02&day=28&Itemid=12

Ready for this ska show? Mustard Plug rarely plays on the west coast, so you do not want to miss out on this, plus the reunion of Just Like Before. Tickets to this all-ages show cost $10 presale and $13 at the door.

2013 Long Beach Health Freedom Expo
10:00 am – 7:00 pm, March 1-3
Long Beach Convention Center, Long Beach
http://www.healthfreedomexpo.com/hfe/page.php?id=4

Seek out information about fresh, natural, and healthy living at this expo this weekend in Long Beach. Whereas other expos focus on sales and pushing products onto guests, this expo deals more with information and seminars, educating guests about a natural and healthy lifestyle. Tickets cost $20 for one day or $35 for the entire weekend pass. Parking costs $10, so I suggest parking in the neighborhood east of Alamitos Ave, or taking public transportation.

First Fridays
5:00 pm – 10:00 pm, March 1
Various locations
Long Beach: http://firstfridayslongbeach.com/
Venice: http://www.abbotkinney1stfridays.com/

This monthly artwalk occurs on the first Friday of every month. Each location offers different activities, but most will contain food & drink specials, art exhibits & displays, street performers, and more. Venice and Long Beach have the two largest gatherings of all First Fridays. Other locations include Westchester, Fullerton, and City of Industry. Most First Fridays locations cost nothing to attend, while the local businesses uphold their standard rules (e.g. bars 21+ only).

Noche de Estrellas
6:30 pm – 10:30 pm, March 1
Aquarium of the Pacific, Long Beach
http://www.aquariumofpacific.org/events/info/noche_de_estrellas/

This all-ages Latin-themed party celebrates the sea stars of the aquarium. Live bands, DJ’s, dancers, and more will keep the Latin music going all throughout the night. Entry into this party comes with the cost of admission into the aquarium.

Beer Savage Art Show
7:00 pm – 11:00 pm, March 1
Noble Ale Works, Anaheim
http://www.facebook.com/events/616659161684018/

Independent artists from across the country fly in for one night to exhibit their work at Noble Ale Works this Friday night. Free to attend, this event will also feature a live DJ, food trucks, and a special beer release.

The Secret Affair – 60’s Night
9:00 pm – 1:00 am, March 1
Alex’s Bar, Long Beach
http://www.facebook.com/events/430639640351114/

Occurring on every month’s first Friday, this 60’s night at Alex’s Bar will play all vinyl music of motown, northern soul, boogaloo, 60’s pop, and more. Feel free to dress up too, as the bar staff will hold costume contests and dance contests.

Bake ‘N Buy Fundraiser + Bake Sale
11:00 am – 4:00 pm, March 2
Jones Coffee, Pasadena
http://www.facebook.com/events/227067910758518

Buy delicious treats from various chefs and bakers from around Los Angeles, or fill yourself up from the Grilled Cheese Truck at this fundraiser this Saturday in Pasadena.

Grand Park Downtown BookFest
11:00 am – 6:00 pm, March 2
Grand Park, Downtown Los Angeles
http://grandparkla.org/ai1ec_event/grand-parks-bookfest-2013/

Book lovers rejoice! Readers of all ages can enjoy this free gathering that brings together the joys of books and more. Live DJ’s will keep music on the entire time, and food trucks will keep hungry guests fed.

12th Annual Lantern Festival
12:00 pm – 7:00 pm, March 2
Chinese American Museum, Los Angeles
http://www.camla.org/lanternfestival.html

This free and all-ages festival celebrates Chinese tradition with recreations of street fairs filled with illuminating lanterns, music, lion dance, interactive arts & crafts, and more, all culminating with a glow-in-the-dark dragon dance at the end of the day. Local food businesses will sell authentic Chinese food and drinks as well.

You know it is good if people are willing to wait in a line outside for half an hour in a highly urban neighborhood. You know it is good if other restaurant owners & staff say it is the best they have ever had. You know it is good if people walk up, see the line, walk away, and then a server tells them that they would not enjoy it anyways.

This is all for Griddle Cafe, a breakfast restaurant on Sunset & Fairfax in Hollywood. The folks here at Griddle Cafe take traditional breakfast foods and make them more advanced. From the Red Velvet PanCAKE to the Blueberry Pancakes to the French Toast to the Egg dishes, everything here has a unique spin to it. As I say, to make something successful, you have to do one of two things: Invent, or Reinvent. In the case of Griddle Cafe, I believe they have effectively done both. I cannot quite describe it, but perhaps these pictures will do the explaining for me.

“Peanut Bubba” Crunchy French Toast – Egg-dipped bread griddle dipped in a peanut butter crunch, topped with powdered sugar and whipped butter

“Poached y Papas” Benedict – A thick slice of tender baked ham and two poached eggs served atop seasoned potato skins, covered in Hollandaise sauce

Who would think of this? First off, the Benedict is served not over English muffins, but potato skins! This actually is quite genius because the skins perfectly catch the Hollandaise sauce and the drippings from the ham and eggs. In addition to already being seasoned, once you get to eating the potato skins, they will be loaded with the flavors of everything else, creating the guiltiest bites of the dish. Speaking of guilty, just look at that French Toast. Not only was the bread coated in an egg batter, but it gets further dipped in a peanut butter coating before frying and adding sugar and cream. I fail to see much nutritional value in it, but boy did I savor every bite. After all, I do have a weakness for peanut butter 🙂

If you plan to visit Griddle Cafe, try to come with one other person – with Griddle Cafe’s demand, waiting for a table for two is quicker than waiting for a table for more. If you do not mind walking, the neighborhoods east of Fairfax have 2-hour parking for free. Griddle Cafe has been recommended by many locals & tourists for a reason – if not for their Red Velvet PanCAKE, then… well who am I kidding, you want the Red Velvet PanCAKE. Go to Griddle Cafe and start off your day RIGHT.

Griddle Cafe
7916 Sunset Blvd
Los Angeles, CA 90046
(323) 874-0377
http://www.thegriddlecafe.com/
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