Akasha | Culver City, CA

It’s hard to imagine a time when words like “seasonal,” "local," and “sustainable” weren’t necessary bylines on every restaurant menu. In today’s market, concepts like these are all but obligatory - but just under ten years ago, when Akasha Richmond opened her namesake restaurant in the historic Hull Building in Culver City, things looked a little different. Healthy eating at the time often conjured images of alfalfa sprouts and mashed yeast, and thoughtful details like biodegradable takeout containers were enough to warrant commentary from the likes of S. Irene Virbila. But Richmond forged on, developing an organic, farm-to-table menu that remains both surprising and innovative, sourcing biodynamic wines and craft cocktails, and offering a robust set of options for vegans and vegetarians… any of that sound familiar?

Akasha Restaurant in the historic Hull Building, Culver City, CA

Akasha Restaurant, Culver City, CA

Café space at Akasha Restaurant, Culver City, CA

Indeed, Akasha Richmond was doing all those things before they were cool; even at the risk of being labeled “crunchy-granola.” And when you dig a little deeper into Richmond’s past, it's apparent that such a title wouldn’t be so far off the mark: while she’s a self-taught cook who learned her craft at home under the guidance of family, Richmond’s love affair with cooking truly began while living at an ashram and working for Yogi Bhajan at The Golden Temple, a famed vegetarian cafe that once catered to Hollywood’s elite. So it’s no wonder that a healthy dose of crunchy-granola makes its way into her cuisine, though when set amongst a well-rounded menu with influences reaching as far as India and the Middle East (a result of her extensive world travels as a personal chef to the stars, no doubt), it’s hardly noticeable. Especially when that granola is really, really good. 

Akasha Restaurant, Culver City, CA

Akasha Restaurant, Culver City, CA

Akasha Restaurant, Culver City, CA

Even today, when the restaurant landscape is saturated with responsibly-sourced, healthful options, the cuisine at Akasha remains relevant. There’s no question that a nourishing, healthful meal is what our bodies need - and by crafting thoughtful, elevated cuisine using those healthful ingredients, Richmond is able to translate that need into a want. At dinner, farmers market vegetables are paired with fragrant herbs and luxurious cheeses, pasture-raised meats are enhanced with exotic spices, and onion rings are made impossibly crispy using only gluten-free and vegan ingredients. At brunch, farm eggs are served alongside grass-fed steak, house-made granola is submerged in fresh almond milk, and buttermilk pancakes are made hearty with whole wheat flour. The result is a menu packed with all the favorites you’d hope to find, made with ingredients you can feel good about. 

Lemon Bird Preserves available at Akasha Restaurant, Culver City, CA

Patio at Akasha Restaurant, Culver City, CA

Bar area at Akasha Restaurant, Culver City, CA

Prosecco Fizz (front) and Seasonal Sangria (rear) at Akasha Restaurant, Culver City, CA

Even the cocktail list at Akasha is infused with choice produce - our Prosecco Fizz came topped with a dollop of vibrant fresh sorbet, and the Seasonal Sangria is garnished with chopped peaches and plump raspberries. If your cocktail doesn’t meet your daily fruit quota, the Fresh Fruit Salad will fill the gap - apples, berries, and mangoes are married with just a touch of local honey, and optional greek yogurt is available for an added burst of protein. 

Seasonal Sangria at Akasha Restaurant, Culver City, CA

Fruit Salad at Akasha Restaurant, Culver City, CA

Fruit Salad at Akasha Restaurant, Culver City, CA

Shakshouka at Akasha Restaurant, Culver City, CA

If vegetables for breakfast are your jam, then look no further than Akasha’s Shakshouka - two eggs are baked to jammy-perfection in a sea of saffron tomato sauce and tender braised greens, accented with a hint of spice and dotted with salty, tangy feta cheese. On the side, two slices of lightly charred ciabatta offer a vehicle for leftover sauce - and are especially useful for scraping up those stuck-on bits around the edges (in our opinion, the very best part). 

Shakshouka at Akasha Restaurant, Culver City, CA

Seasonal Sangria, Buckwheat Waffle, Prosecco Fizz, Fruit Salad, and Shakshouka at Akasha Restaurant, Culver City, CA

Buckwheat Waffle at Akasha Restaurant, Culver City, CA

Perhaps the most perfect example of sinful-meets-healthful can be found in the Buckwheat Waffle. Here, a crispy-on-the-outside, warm-and-fluffy-on-the-inside waffle is made wholesome with buckwheat, offering a texture that feels both substantial and comforting. On top, a lightly salty cinnamon butter gently melts beneath warm caramelized bananas and luscious salted caramel sauce, filling the waffle’s nooks and crannies with a melt-in-your-mouth ambrosia. Maybe we’re suckers for that moment when sweet meets salty, but to us, it doesn’t get much better than this. 

Buckwheat Waffle at at Akasha Restaurant, Culver City, CA

Buckwheat Waffle at at Akasha Restaurant, Culver City, CA

Buckwheat Waffle at at Akasha Restaurant, Culver City, CA

Whether it was all that time spent practicing with Yogi Bhajan or just some natural sixth sense, Akasha Richmond somehow knew what was next for Los Angeles’ food scene long before we did. By achieving decadent flavors with natural, responsibly-sourced ingredients, Akasha meets us at the intersection of what we want and what we need. 

Akasha Restaurant in the historic Hull Building, Culver City, CA

Akasha Restaurant in the historic Hull Building, Culver City, CA

Akasha
9543 Culver Boulevard,
Culver City CA 90232
 

The Standing Room | Hermosa Beach, CA

It's summer. That wonderful time of year when time seems to slow down and a lazy day on the beach feels somehow productive. Maybe you follow up that long day in the sun with a refreshing beer at a bar that's just a few steps from the pier, and if you're lucky maybe there's a live show playing that night, too. The band's pretty good, so one would judge you if that beer turned into several with a side of some fries, and you made a proper evening of it. This is summer, after all, the season synonymous with all things fun, and you deserve some fun. But this isn't college anymore (or maybe it is - if so, lucky you), and a day full of that much fun is bound to leave you feeling like a brandy-soaked raisin. The best cure for such an affliction, of course, is a big, greasy brunch - so the obvious choice is to swallow your pride, return to the scene of the crime, and order some Loco Moco and a Bloody Mary. That's right - there's a place in this world where you can wander off the beach, enjoy all the debauchery involved in creating a hangover in the evening, then cure it with brunch the next morning while sitting at the very same table. It's called The Standing Room, and we think you're gonna love it. 

The Standing Room began, oddly enough, in the back of a liquor store in Redondo Beach. When self-trained chef Lowell Bakke started working at the store to help his cousin out, he realized that its fledgling deli counter could be put to better use - and within a few years, he'd transformed the space into a cult-favorite burger stand that still has people lining up around the corner. If a chef's food can convey his personality, then Bakke's "sammies" paint him as a rebel and a dreamer with a great deal of pride for his roots. They're over-the-top, lighthearted, quirky combinations of Korean and American flavors, all presented with aloha (Bakke was born in Oahu, after all). At first, the joint was actually standing room only, leaving patrons to devour their mile-high, sauce laden burgers crouched atop milk crates in the parking lot, silently praying that they could walk away with their work shirts unstained. As The Standing Room gained popularity, the parking lot was tricked out with tables and chairs, and the line grew longer. A sit-down restaurant and bar seemed like the logical next step. 

Enter the Hermosa Beach location, a surprisingly spacious bar/restaurant/music venue just a stone's throw from the picturesque Hermosa Beach Pier, complete with a sizable stage for live shows, a patio perfect for summer day-drinking, and a healthy amount of L.A. Kings paraphernalia. The place is comfortable and full of personality; even in the early morning (ahem, 10 am) when it's nearly empty, it's easy to imagine how lively the atmosphere must be when it's packed on a warm summer night. The menu boasts many of Bakke's most popular sandwiches from the liquor store location, including the sky-high Napoleon Burger, which comes topped with a fried egg and an entire braised short rib, among other things. Brunch is a recent addition to the restaurant's repertoire, and with dishes like Loco Moco, Hawaiian Bread French Toast, and Kimchee Fried Rice, its menu feels like a natural extension of the restaurant's popular lunch and dinner offerings. Sure, there's an Egg White Frittata thrown in for health-minded brunchers, but for the most part this is that incredibly satisfying, almost sinful kind of brunch that is exactly what you need during a summer beach weekend. 

On a recent Saturday morning, we went all-in and sampled some of The Standing Room's most popular brunch fare - and of course, wound up with a spread of heartwarming, stick-to-your-ribs, undeniably delicious food. It was probably enough to feed an army - or at the very least, enough to feed a couple of hungry Brunchographers with enough leftover for their hungry boys at home. These portions are no joke. 

First up was the Chicken & Biscuits, with passion fruit tea brined fried chicken, fluffy buttermilk biscuits, and a generous heap of thick country gravy. One bite of these biscuits will transport you to the south - they taste just like the ones mom used to make: buttery, salty, with just the right amount of crumb. The chicken is sliced thin, which allows for the maximum fried-chicken-batter-to-actual-chicken ratio, and provides plenty of surface area for all that gravy you're going to want to soak up. To balance out all this salty, delicious richness is a sprinkling of sweet pickle slices (just like the ones grandpa used to eat before supper) and some bright pink pickled onions (which we've determined to be some of the most underrated brunch ingredients - bring on the pickled onions!). 

Next, the dish that made Johnna's Hawaiian boyfriend so envious - the Loaded Loco Moco. It begins with a bed of comforting, super-flavorful fried rice that's packed with onions, edamame, kimchee, and pork. Next, a layer of short rib gravy, followed by a perfectly seasoned half-pound beef patty draped with a layer of melted cheddar cheese. To top it all off, a runny fried egg coated in hot sauce and dusted with shredded nori and sesame seeds. Loaded, indeed. This is the kind of meal that you just can't stop eating once you start - it's so comforting that it feels like receiving a really nice hug that you don't want to let go of. So yeah, good luck putting down your fork. 

Those buttermilk biscuits made an appearance once again in the Pork Belly Benedict, this time cloaked in a thick, velvety hollandaise sauce, and paired with crispy pork belly and poached eggs. They were just as satisfying as before, and took on a completely different flavor experience when paired with smoky paprika, rich and salty pork belly, and the bright and slightly tangy hollandaise. This is not a dish for the faint of heart, however - "rich" doesn't even begin to describe it - but for a pork lover, this is the ultimate indulgence. 

No matter where you're from, the food at The Standing Room will make you feel comforted, like you're getting a little taste of home. Maybe it's all that love that Bakke puts into his recipes, with nods to his family and his hometown, or maybe it's that laid-back, summertime vibe that this place always seems to have. Either way, there's something special about a morning spent at The Standing Room, sipping coffee just steps from the beach, and sharing laughs over brunch with friends. 

The Standing Room
1320 Hermosa Ave.
Hermosa Beach, CA 90254

Go Get Em Tiger | Los Angeles, CA

If G&B Coffee in Grand Central Market is the posh, outspoken, sexy, sophisticated sister, then Go Get Em Tiger on Larchmont is the mellow, down-to-earth, quietly beautiful one who, if you're lucky, might also invite you over for an incredible home-cooked meal. The second brainchild of Los Angeles coffee powerhouses Charles Babinski and Kyle Granville, "GGET" both compliments and contrasts their first permanent coffee shop with its more relaxed, comfortable vibe. While G&B is like a sleek, neon beacon amidst the chaos of the market around it, GGET is a calm, minimalist retreat snuggled into one of the most charming neighborhoods in the city. It fits into the Larchmont neighborhood well, its beautifully designed space and expertly crafted offerings are exactly what you'd hope to find on this dreamy, tree-lined street. 

It's clear that this place is very popular, but even when it's buzzing with people, there's still room to sit down and relax or lean up against the bar and chat with a fellow coffee enthusiast. The crowd is mixed; there are film industry types, students, hippies, moms, and plenty of Instagrammers, but it doesn't feel so much like a place where locals hang out. Instead, you get the feeling that this is a destination, and that the mobs of people are here because they've heard just how good (and hip) it is. That floating astronaut painted on the wall behind the bar does make for a rather compelling photo for the 'gram, you must admit. 

GGET utilizes many of the same concepts that were set forth by Granville and Babinski at G&B, including the bar-style ordering system, rotating coffee selections based on frequent blind tastings, and an emphasis on consistency in their coffee through automation - a concept that is not embraced in most coffee shops. Rather than having a barista grind each espresso shot individually and then determine when to stop extraction by eye, things here are broken down like an assembly line: espresso shots are ground ten at a time to a precise measurement, then an automated machine cuts off each shot at the exact spot for ideal quality and flavor. This streamlined operation allows for optimal speed and efficiency, getting customers their excellently crafted coffees in record time. 

My cappuccino lived up to the high standards set at G&B; the flavorful 49th Parallel espresso shone through and the foamed milk was perfectly smooth. The espresso's flavor was bold, reminding me of charcoal and dark cherry. The drink was presented beautifully in the same glass cups used at G&B, showcasing the gorgeous line where foam meets coffee as well as some impeccable latte art on top. 

I also indulged in some of GGET's food offerings, as my visit fortunately occurred within acceptable brunching hours. When I visited G&B a few weeks ago, the smell of the malted waffles being made right in front of me was so tempting that it was permanently seared into my brain - so you know I had to start there. But since a waffle does not a balanced meal make, I also ordered a salad. 

This waffle was delightfully unique. I can't say I've had too many yeast-raised waffles in my day (despite my being an avid waffle-lover, so shame on me), so perhaps this is exactly what a yeast-raised waffle should be - no matter, it's delicious. Mine was served warm, with a big dollop of ricotta cheese in the center, a generous sprinkling of fresh berries, and the most delicate drizzle of honey on top. The flavor combination was just right; the malty, almost beer-like flavor of the waffle was light and just barely sweet (sounds weird, but it's so good), and it paired so nicely with the creamy ricotta, tart berries, and the light touch of honey. For the purists out there, for a dollar less you can also enjoy this waffle with butter and maple syrup, which I'm sure is also mouthwateringly delicious. 

In nearly any brunching situation, when a waffle is paired with a salad, you're going to expect the salad to be sad and boring in comparison - there's no way it can live up to the delicious decadence of a waffle, right? So, so wrong. I went for the Chopped Salad, comprised of Napa cabbage, seasonal vegetables, black sesame, and samal-miso vinaigrette, with an addition of shredded chicken - this was such a delicious and satisfying meal, that I'm still dreaming about it days later. The textures were varied and balanced - there was a satisfying crunch from the cabbage, thinly sliced radish, sesame seeds, and crisped rice. The chicken and the seasonal vegetables, which were roasted carrots and potatoes, were perfectly tender. And to round everything out, the mix was topped with the flavorful samal-miso dressing, which was decadently creamy, and offered a sharp kick of ginger. 

There are a lot of opinions out there about whether or not Go Get Em Tiger lives up to its hype, and for me, it does. This is a triple (maybe quadruple?)-threat that fits perfectly into the utopian Larchmont Village, offering excellent coffee and food, in a beautiful environment, with excellent service. So let's embrace this place for what it is: eat something fun and flavorful, post your photo of that astronaut on the wall to Instagram, and go get yourself some delicious coffee. 

Go Get Em Tiger - 230 N Larchmont Blvd, Los Angeles, CA 90004