This Studio City favorite serves up a seasonal and market-inspired menu, as well as a diverse and elaborate brunch on Saturday and Sunday. Be sure to try co-owner and executive chef Ted Hopson’s grain bowl—one of the lighter brunch options—which features ancient grains, kale, a poached egg, avocado and toasted almonds.
With several locations across the Golden State, there’s no excuse not to stop by this vegan hot spot for an organic array of gourmet dishes inspired by flavors from around the world. Their Mucho Bowl comes complete with black beans, guacamole, pico de gallo, nopales, salsa verde, cashew nacho cheese and romaine lettuce, with your choice of sprouted probiotic brown rice, quinoa or a mix of both.
E.P. & L.P.
Head to WeHo for executive chef Louis Tikaram’s menu that’s filled with fresh fish, shrimp and shellfish all designed to be shared family-style. Our pick? The Nama Sea Pearls bowl with seaweed ceviche, fresh coconut milk, lime and chili.
Inspired by family recipes from the kitchens of Mexico, this L.A. outpost serves farm-fresh, locally sourced food that’s 100 percent vegan. In addition to more traditional Mexican plates, the eatery also offers up three bowls—Uno, Dos and Tres!—but the Bowl Tres with quinoa, kale, roasted squash, pesto cashew creme, white beans, peppers and onions is truly the local fave.
Don’t let their size fool you—this tiny 800-square-foot space packs a powerful punch full of flavor. If you’re looking for a healthy yet hearty meal, try the long-cooked chicken and rice porridge bowl made with free-range organic chicken, Kokuho brown rice, dried lime, ginger, turmeric, cardamom ghee, frizzled onions and cilantro.
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