A New Sweet Spot

There is a little food empire cropping up in the south west corner of The Farmer's Market. I often rail against the latest food craze by chef celebrities, but Amy Pressman and Nancy Silverton have created quite a trifecta of deliciousness it has been hard to ignore. The branding alone was enough to lure me in.

If you pass by the corner of 3rd and Fairfax you have probably noticed Short Order, the latest addition to The Farmer's Market at The Grove. I went there a day or two after it opened. It is a tasty, trendy, and of course expensive burger joint. (watch out for those $8 truffle fries, they'll get ya.)

What you don't see from the street is Short Cake which lies inside the market. You can immediately tell that this cafe is exactly what comes from experience and good investors. I'm a little jealous.  Every detail from the menus, to the coffee cups, to the custom espresso machine were carefully thought out. Even the waiters all wear hipster denim vests.

Single Origin (SO) coffee is served at Short Cake and is the third branch of the company. As you have probably guessed, they pride themselves on coffee that is from a single origin. (Duh.) I'm not always sold on the whole "special" coffee is better thing, but there coffee is veeerrrry nice and doesn't taste like acid (*cough* Intelligentsia *cough*)

I've made Short Cake a weekly stop. The cafe is a nice addition to the market and you don't have to wander too far into the market maze to get to it. Check it out. Get some coffee, take some instagrams of your treats,  and enjoy some prime people watching. Tourists are hilarious.


http://www.shortcakela.com/
http://www.shortorderla.com/
http://www.socoffeela.com/

BBB (Better Banana Bread)

Mmmmm. Banana Bread is one of the few breads I like. I've been collecting overripe bananas in my freezer for awhile now and can I just say that thawed overripe bananas are super gross. I'm glad the end product is so tasty because sometimes I have a hard time getting past the initial squish factor.

I used a bundt pan this time.  I find a giant slab of BB to be a bit daunting at times. The bundt pan allow for more manageable slices to be cut. The bread also bakes faster, 30-40 mins instead of the usual 55-75. (less wait time = YAY!)

I really like adding fresh banana slices sprinkled with sugar on top before going into the oven. The slices caramelize while baking and add some extra banana-y goodness. Not to mention it looks pretty. I got this idea from Cooks Illustrated. (Their BB recipe is amazing as well. Check out the video: http://youtu.be/DtokStgEQKM)

I wish we had smell-o-net. You'll just have to imagine how good my apartment smells at the moment I guess. Tee-hee.