June 23, 2017 | Feature Features
AQUAFABA
Don’t throw away that chickpea juice—bartenders and chefs have discovered that the liquid, especially frothed up, makes a perfect vegan stand-in for eggs in desserts, dishes and cocktails. At the Accomplice Bar (Mar Vista, 310.574.7610), Gaby Mlynarczyk uses the stuff to smooth out her This Is Not a Daiquiri, made with mezcal, five spice and Cynar. Jason Eisner, bar manager for Gracias Madre (West Hollywood, 323.978.2170), even uses it for sours and fizzes like the Nos Vamos Fizz, made with tequila, gin, lime and citrus aquafaba. Versatile, indeed.
MATCHA
Everything’s turning green this year with this Japanese tea powder. You’ll see matcha in desserts at ROKU (West Hollywood, 310.278.2060) where green tea ice cream adds color to tiramisu. At the hidden Birds & Bees lounge (DTLA, 213.537.0510), the Doris Day cocktail is a combo of bourbon, honey, lemon and matcha tea foam. And at MatchaBar (Silver Lake, 323.522.6810), there’s everything from matcha-spiked juices to matcha mochi.
ZA'ATAR
Usually made up of herbs, seeds and spices, this traditional Middle Eastern seasoning has made an impact on menus around town this year. Find it adding some zest to parkerhouse rolls at Georgie (Beverly Hills, 310.860.7970), on heirloom tomato crostini at Farida (Hollywood, 323.498.5100), and adding kick to the octopus and fingerling potato salad at Sawyer (Silver Lake, 323.641.3709).
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