Forage

pattycakes1

Joined 5 years ago

otstanding at every level. This is the true farm to table. But even gets better every day, week, and month. a must try! i have been more than 10 times

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TastyLA

Joined 3 years ago

A bright spot for fresh artisan-made food. Sunset Junction has been waiting for Forage LA-- a place where food is actually delicious, the counter service is mostly snappy and ladies-who-lunch (yes, there is such a thing in Silver Lake) can have perfect quiche and a light soup or salad. I heard it referred to as "a Boston Market for hipsters," and the description, though somewhat of a putdown, is accurate. There's a choice of mains (like the oh-so-light quiche $6.50) and several sides; sandwich selection is limited but the open face chicken salad had chunks of chicken, raisins, celery and topped a slice of crispy Bread Bar bread. The brioche are so appealing you'll want to try both the savory (with cheese) or the cinnamon-topped. On Sunday afternoon, bring in extra produce from your garden; if the chef-owners like it, they may add it to the menu and name it after you. I had a locally grown blood orange agua fresca ($3.00)

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Mar Yvette

Joined 6 years ago

Citysearch Editorial Review. In case you hadn't noticed (we'll wait till you get your face out of that McDonald's bag), there's a growing food movement headed in a more natural, local and sustainable direction. So it was only a matter of time before a place like this cropped up. From the outside it might be mistaken for some sparse boutique (a mix of glass and white exterior/interior walls with nothing more than a small brushed-silver sign), but this unit is, as its name clearly states, a modern day forage find. Not only does the kitchen harvest food from local farms and ranches, but it also actively seeks produce from anyone who'd care to share. Have too many tangelos on your hand? Or extra peas from your garden? Bring them in on Sunday between 3pm-5pm for "Harvest Call"--the chef will inspect and taste your produce and, if it cuts muster, buy your edibles and figure out how to best use them in the menu. While there are some standard dishes (sandwiches, salads) on the blackboard, the menu changes often based on what's been foraged--so if you see that honey-chamomile cake behind the glass case, best to grab a slice (or two) before it's too late. Sunday brunch, which aims to maximize the latest ingredients that've made their way to the kitchen, also changes based on a theme, so one Sunday it might be Mexican almuerzo, another week something entirely different. Amazingly, the food is utterly affordable and even better, a real community achievement.