9/16/2023 0 Comments Final draft discount upgrade![]() ![]() Padma visits Shamshiri Grill and makes kabob with chef-owner Hamid Mosavi, who says, “Kabob shows love and care, and brings people together.”Īs Padma told Weekend Edition on NPR: "I love the kebabs at Shamshiri Grill. Padma Lakshmi explores Persian Square in “ Where The Kabob is Hot,” from Season 1 of her Taste the Nation series on Hulu. "Persian Square" also refers to the area between Wilshire and Pico Boulevards, which includes numerous Persian restaurants along Westwood. In 2010, the City of Los Angeles officially recognized the intersection of Westwood Boulevard and Wilkins Avenue as Persian Square to celebrate the local community of Persian residents and businesses (aka Little Persia). There's a Foodie Kids version (for ages 10 and under) that includes a drink and side. "Handhelds" showcase plant-based versions of classic sandwiches, including the Meatball Sub, Cauliflower Po'boy, and The Real Nashville Hot.Įnjoy a moment of zen with the gluten-free Buddha Bowl - teriyaki sweet potatoes, avocado, pineapple, roasted almond slices, roasted corn, daikon sprouts, green onion, and jasmine rice. Favorites include the Gastropub Burger (Native Foods signature burger patty, plant-based provolone, tomato bacon jam, crispy onion rings, plant-based mayo, toasted pretzel bun) and the Poppin' Jalapeño Burger, made with two Native Foods patties, plant-based cheddar and jalapeño pimento cheese, pickled jalapeños, crispy onions, mixed lettuce, and green goddess dressing on a toasted pretzel bun. The popular Burger Combos come with a regular side for $1.50 you can upgrade to gluten-free Sweet Potato Fries or Seasonal Soup Cup. The fast-casual vegan chain features a seasonal plant-based menu with dishes made daily, and carries its philosophy through to sustainable packaging and restaurant design. A la carte selections include focaccia sandwiches like Mozzarella and Arugula with Casella’s Prosciutto and a vegetarian Eggplant Banh Mi.įounded in 1994, Native Foods has locations in Southern California, Oregon and Chicago. A recent lunch menu offered antipasto, choice of Chicken Milanese or Mexican Chicken Soup, and Lemon Tart or Chocolate Pavé for dessert. The kitchen is helmed by Tanis, who showcases local farms that practice regenerative organic agriculture.įeaturing seasonal menus that will change daily, Lulu is currently open for lunch with a three-course prix fixe menu and a la carte options. ![]() Taking over the former Audrey courtyard space, Lulu was conceived by Waters in collaboration with museum director Ann Philbin. Opened at the Hammer Museum in November 2021, Lulu reunites two culinary legends: Alice Waters, the world-renowned chef/owner of Chez Panisse, pioneer of the farm-to-table movement, and longtime food activist and David Tanis, the executive chef at Chez Panisse for 25 years, cookbook author, and writer of the New York Times monthly Food column, City Kitchen. ![]()
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