First stop: The Oyster Gourmet.
Spoiler alert; gourmet oysters. Super fresh and freshly shucked to order. A dozen to share, people squeamish about shellfish, beware. These are some of the freshest oysters I’ve had in LA, and if you’re not an oyster fan, some of these might convert you.
The smallest hail from Sunset Beach Washington, concentrated all-butter nubbins of minimal brine. The ones on the right are from Paradise Cove in British Colombia, a most buttery better-balanced butter and brine. The Gray Pearl from Baja are a little more briny, but they taste more like sea air than brackish water.
The Scallop Ceviche is too pretty to eat. Supple bay scallops served in a mermaid shell, pliable piles of tender tops. A glowing gob of orange masago adds texture to a light lake of vinegar.
A side trip to DTLA Cheese turns into a full platter of five cheeses, and even for two, their generosity presents a delightful challenge.
There’s a soft slice of Brebirousse D’Argental, a double-cream sheep in all its milky glory. Narrow triangles of Pantaleo express a the brighter notes of goat’s milk, and the L’amuse Brabander is the same goat but so much sweeter. The Matos St. Jorge is an assertive cow, and the Belamy Blue moos from Tennessee. It’s a less pungent bleu with a sweeter finish, comforting like a soft Southern drawl.
There would be more, but the cheese platter derails us. Alas, the food journey ends at Kismet Falafel.
We opt for the Classic Falafel, and the fried balls of batter do not disappoint. They are salty, but it’s that salt that shines through the fluffy pita and overshadows the earthy tahini. The pickles pack some acid, and the lettuce and tomato add some spring to the mix.
The cool-down comes from G&B Coffee, a Cappuccino freshly-brewed, with aromatic beans to die for. I’m not a coffee fanatic, but I know a perfect cup when I see it.
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