Greenleaf Gourment Chopshop in LA Magazine

Los Angeles Magazine 
January 2009

Table of Contents

Features


L.A.’s Best New Restaurants


With dishes from hanger steak and potted Berkshire pork to braised monkfish tail and foie gras tartine, the city’s top new spots strip away the artifice and focus on the fundamentals. Gone are obscure ingredients and byzantine preparations, and beer and french fries have taken their rightful place. What’s to miss?


By Patric Kuh


GREENLEAF proudly not only made it into this section, but took the #2 spot under Brew

Masters: 

Time was, the best a beer lover could expect at an upscale restaurant was a Heineken.  Then Bastide starting pairing tripel ales with tasting menus, Rustic Canyon hired a beer sommelier, and Father’s Office matched curried mussels and smoked eel with its 36 drafts.  Today’s chefs know that an IPA cuts through rich sauces and a grassy lager makes seafood sing.  Here are five new spots that perform.


GREENLEAF GOURMET CHOPSHOP – A salad counter in Beverly Hills is a novel place to find a long list of microbrews.  The Paulaner HefeWeizen (no lemon, please), with a tinge of cloves and fresh yeast, suits lighter fare.  North Coast Scrimshaw is a hoppy German-style pilsner from Fort Bragg, California.  The Belgian standard Affligem Blond smells like bread and honey.// 9671 Wilshire Blvd., Beverly Hills, 310-246-0756 or greenleafchopshop.com.