Fresheast : Be Kind to Yourself

Although I adore Chinese food, I'm quite wary of going to Chinese restaurants *Note: in America*. Partly because my parents dragged me along to way too many as a kid and I feel as though I've fill my lifetime quota. But mostly, I'm not too fond of the queasiness I am left with after a meal. The copious amount of oil and MSG within each dish just wreaks havoc to my stomach. 

So, when Ravine, the owner of Fresheast, invited me for a meal at his newly opened restaurant, I was cautious. 

But I did some research and learned that Fresheast wasn't a Chinese restaurant, but rather an eatery dedicated to sustainable ingredients and showcased flavors from Asia. Interesting.

I called up my friend and off we went to explore Fresheast. Tucked away in an unsuspecting plaza with Pavilions and a Chase bank in Weho, the restaurant is easily overlooked with the exception of day-glo green vinyl patterning on their windows.

The interior houses an eclectic mix of modern furnishings and traditional decorations tied together by the theme of sustainability. There were recycled chairs made out of coke bottles, reclaimed wood floors, Japanese wood screens and vintage bird cages—interior-wise, they certainly do as they preach.

However, we're there for the food so we ordered a few of their offerings. The menu was easily navigable with your choice of protein and sides as well as a few specialties (a burger even!).

For drinks, we tried the melonade, a refreshing blend of watermelon, lemon and palm sugar, which can be liken to a milder aqua fresca, and the Fresheast juice. The latter was the standout star, which startles at first with beets and kale, but then finishes on a sweet note with orange and apple. 

The Shanghai beef with brown rice and stir fried veggies came out first. The flavors was spot on for the beef, but the Harris Ranch grass fed beef unfortunately didn't have enough fat so it was too tough for my taste. I quickly abandoned it for the veggies, as they were crisp and had a kick coming from an abundance of grated ginger.

The grilled miso jidori chicken was my favorite. Perfectly grilled and lacquered with a no-too sweet miso glaze, it was a great pair with the quinoa. My friend and I fought over for the last piece! 

By then, we were both full, but we couldn't resist ordering their sorbet of the day: comice pear. Unbelievably creamy, yet made without dairy (impossible!!) and full of pear goodness, it was a great end to a tasty meal.

Best part? As we walked out, I was not overcome with the urge to go to the ladies room or the need to sit through a food coma. Rather, I felt uncharacteristically good and filled with energy. Even though we were off to watch Tangled, I was ready to run or lift something. Crazy huh? 

On that basis alone, I'll be back to Fresheast. I mean, of course it's a noble cause to support their goals of being sustainable and socially responsible—even their plates were made of recycled palm leaves. But it's rare to find a restaurant that's able to produce healthy dishes that actually taste good as well. Kudos!

Gastrobus Serves Up Sustainable, Organic Cuisine... in a Truck

I'm a woman of strict principles... food principles that is. They include:

1. Eat 3 square meals a day.

2. Include vegetables alongside each meal (even if it's only in the garnish).

3. Avoid salads at all costs. Thanks to my upbringing by germophobic parents, uncooked vegetables just don't seem right by me.

4. Always drink water with food instead of soda to prevent muddling of flavors.

And my newest one, to never chase after food trucks.

You won't find me obsessively following the latest truck du jour's Twitter page, tracking it down like an unsavory paparazzi or driving to the opposite ends of LA at inconvenient times just to taste their offerings.

I guess I'm an old-fashioned girl regarding food trucks as I would much rather have them chase after me. After all, what's the point of having a restaurant on wheels if I still have to go to it? Besides, nothing makes for a better anecdote then having a serendipitous run-in with a food truck and hitting it off fabulously.

Well, that was exactly what happened to me last week. My good friend was showing me around the Los Feliz Farmers Market when I first laid eyes on Gastrobus. Although it was hanging out in the back corner, it beckoned me with its striking yellow paint job.

Having struck my curiosity, my friend and I walked cautiously past the mushroom booth and around the coffee stand to check out the handwritten menu that stood next to the yellow bus, I mean, truck.

The Gastrobus' menu is short and focused, with a handful of a la carte items that you can piece together into a full meal or have individually as a small snack. My friend and I already had breakfast, but after reading the phrase, "apple & almond pancakes with toffee syrup," we were sold.

With a fist-full of dollar bills in our hands, we ordered their apple and blueberry pancakes. As we waited for our food, we struck up a conversation with our server, who is the wife to the chef, Antonio Medina. Together, the husband and wife duo are the owners.

The idea for it arose from their frustration of having differing work schedules—with one being an educator and the other a chef, the only time they saw each other was when they're sleeping—not exactly quality time. So they jumped off the entrepreneurial diving board and became the proud parents of the Gastrobus. At the beginning of each week, they stock up from the farmers market and create a menu that best utilize the fresh, organic produce, meats and dairy.

And it shows, as the apple pancake was amazing. A fluffy pancake cloaked thin slices of crisp apple and crushed almonds, which was then drizzled with a complex toffee syrup and a small mirepoix of candied apple.

The blueberry pancake was of a lighter fare, with plump blueberries encased in a wheat pancake and topped with a lemon-scented yogurt. My only wish was that the topping was sweeter.

Perhaps seeing how my friend and I were in sheer bliss, Antonio sent over a few samples for us to try. My friend and I were only too happy to oblige him.

The first was a grown-up parfait made of persimmons, grapes, walnut and yogurt. The stars here were the fruits, both unbelievably full of flavor. The yogurt, while delicious, seemed to hinder the dish with its strong tartness however. We ended up moving it to the side to uncover the rest of the fruit cache.

The other sample was the potato galette with peanut sauce—a mashed potato griddle cake topped with a luscious sweet and spicy peanut sauce. The sprinkling of green onions added a burst of freshness and contrast as well as satisfying my principle of having vegetables with my meal. It was the highlight of the meal and definitely a dish I would gorge myself on if I had enough funds.

It was such a delightful meal that maybe I'll just "happened" to be at the Los Feliz Farmers Market next weekend...