“What should we eat?”
The golden days of late summer are upon us and the lush flavors coming from our kitchens are infused with California sunshine.
Silky avocado toast is transformed with the sweet tang of heirloom tomato compote, a morning revelation. Pristine hamachi crudo sparkles with kumquat puree and citrus emulsion.
Rigatoni puttanesca pairs summer squash with artichokes and briny olives for a dish kissed by Italian inspiration.
Is it really only lunch?
Your fork slices through layers of rosy red watermelon, the most quintessentially summer “cake” you have ever seen. Adorned with summer berries and crisp mint, it is so simple, so deliciously refreshing.
An afternoon libation, the Par-Loma, with hints of mezcal smoke and lime zest, awakens your palette.
Citrus again adds the perfect note to a bacon-wrapped branzino, light, yet decadent at the same time. Just like the languid last weeks of summer.