Monthly Archives: May 2014
Café Gratitude is probably one of the most quintessentially California ‘granola’ restaurants you can imagine—in other words, my dream come true (even if it does make me feel a bit self-righteous every time I visit). Hence, it’s not surprising you’ll find this restaurant in two locations in L.A. as well as in Berkeley and Santa Cruz—and apparently now there’s a new location in Kansas City? Didn’t expect that one. The story behind how the restaurant was originally founded and the ethics that drive its management are a worthwhile read available on their website.
The ambiance is like an upscale hippie-turned-yuppy café, with outside patio seating and inside tables, booths and community tables plus a long row of bar seating. An assortment of decadent baked goods and homemade, nutrient-dense jarred and bottled concoctions greet you from their rustic-chic displays when you walk in.
I tend to frequent the West Side locale on Rose Street in Venice Beach. The Café is nestled amongst a patchwork of other upscale shops, a yoga studio, and a juicery (yep, that’s a thing in L.A.). Everything on Café Gratitude’s menu is vegan and organic, and a lot of it is raw and/or gluten free. While the range of items might sound daunting at first to your average non-vegan–options like kelp noodles, three-grain tempeh, raw bagels with cashew cream cheese, and daikon-collard wraps–you have to trust me when I say that there is probably something on this menu to please everyone, even the stubborn omnivores out there. It definitely won over my father and his fiancé, who loved the breakfast items, especially the sweet ones.
You just have to be able to survive the hipster crowd and the artsy wait staff that leave you with a poem and a philosophical question to discuss at the table when they hand you the menus. No joke. Oh, and the menu items that are listed as Motivational ‘Intentions’ rather than descriptions of the actual meal. For example, the grilled polenta meal is called ‘I am warm-hearted’; the Indian curried lentils are ‘Humble’; and the vegetable tacos are ‘Transformed.’ Want a drink? You might go with the ‘Divine,’ or maybe the ‘Elevated’, or the ‘I am Outrageous’ for a probiotic kick. Don’t even get me started on the desserts. It’s a unique dining experience, to be sure.
If you can jive with the purposeful (and perhaps slightly forced) communal all-is-love vibe that Café Gratitude strives for, your time will be well worth it. The food here is unabashedly amazing–very fresh, flavorful, healthy, and filling. Because brunch holds such a special place in my heart, that’s the focus of today’s blog. I’ll get right to the spoiler and just state flat out that the brunch items on offer rank as some of the most satisfying food I’ve tasted in L.A., and as an added bonus, are made with some of the healthiest organic ingredients as well. Double win!
I was full for about eight hours after eating here…perhaps it was that extra crepe I ordered on the side. Worth it! The prices are slightly higher than a ‘typical’ café, but in the case of Café Gratitude the price adequately reflects the quality, flavor, and portion size of the meals. I’ve definitely been to other vegan restaurants that over-charge for disappointing food—this is not one of those places. Be ‘Brave’ and try this place out for brunch. You’ll probably want to come back for dinner!
Café Gratitude, Venice Beach
Individual menu items:
WARM, aka Apple Cinnamon Muffin (gluten-free)
Somehow, Café Gratitude has pulled off the difficult task of making healthy food taste like the classic versions you remember growing up—but better! Their muffins are no exception. This muffin melts in your mouth and has wonderful flavor and texture. You can’t tell its gluten-free or vegan. The taste is indulgent, but not overly sweet and desserty like some of the other vegan bakery muffins I’ve tasted. Thumbs up!
Health: 3.5 out of 5 (obviously this place uses pretty healthy ingredients, but I imagine the protein content is fairly low while the sugar content is higher in this item)
Taste: 5 out of 5; scrumptious!
OPEN-HEARTED, aka Buckwheat pancakes (gluten-free)
No words are worthy. Probably the best vegan pancakes I’ve had (and its really tough to compete with Hugo’s vegan pancakes!). I love buckwheat—its hearty yet still makes fluffy pancakes, and these babies certainly had it all: light, airy texture, just slightly sweet with a nice light grain flavor, all topped with organic maple syrup, fresh fruit, and a mouth-wateringly delicious cashew whipped cream. Have I made my point? If you dig pancakes, you MUST put these in your mouth SOON.
Health: 4 out of 5 (maybe a bit lower with excessive cashew cream and/or maple syrup; otherwise, light and healthy while still hearty and satisfying)
Taste: 5 out of 5, if it wasn’t already obvious!
FANTASTIC, aka Crepe (gluten-free, raw)
This raw, GF take on a classic French crepe is definitely an interesting twist. You can’t capture the same light, crisp texture of a crepe sans eggs. That said, this was an enjoyable rendition, though it was a bit heavier and chewier. The crepe itself tasted almost like a waffle cone, but the sweetness of the crepe was set off nicely by the slightly tangy coconut yogurt and fresh fruit and nuts that topped it.
Health: 3 out of 5 (probably a bit high in fat and sugar)
Taste: 4 out of 5 (interesting, unique, but no where as rave-worthy as the pancakes, though if you want a bit lighter breakfast the crepe is a good option)
TRUSTING, aka Tempeh Scramble
This savory scramble is a blend of three-grain tempeh and mixed seasonal vegetables including shitake mushrooms, spinach, scallions, cilantro and avocado, and comes with whole grain sesame toast. This is definitely a hearty meal, more like a lunch or dinner item, with a nice healthy vibe, but the flavor didn’t really stick out as exciting or unique–sort of had an Asian stir-fry vibe. A solid staple kind of meal.
Health: 5 out of 5 (lots of fresh veg, high protein tempeh, light seasoning)
Taste: 3 out of 5 (nice fresh veggies and seasoning, just nothing that really popped out as exciting or note-worthy. My dad was a bit ho-hum about it—although he was obsessed with the muffin)
TERRIFIC, aka Kelp noodle salad
This dish combines kelp noodles with a Pad Thai type marinade tossed in an almond sauce with mixed vegetables including carrots, bell peppers, and kale, topped with crispy almonds and sprouts. The creaminess of the sauce was enticing, and the flavor of the dish was well balanced—light, but complex and satisfying without being overpowering. The hint of almonds really enhanced the flavor, and the avocado rounded everything out (what ISN’T better with avocado, really?). Another nice savory dish.
Health: 4.5 out of 5
Taste: 4.5 out of 5
I have a penchant for picking out the most expensive products at farmer’s markets. Whether it’s raw honey, organic pomegranate juice, or avocado hummus, I’m a sucker for specialty artisanal foods.
By far one of my greatest weaknesses is for good quality, vegan dark chocolate—and it just so happens that my local farmer’s market is happy to oblige in the form of Chocovivo, a small artisanal chocolate making company that makes minimally processed, stone-ground chocolates free from dairy, soy lecithin, and refined sugars.
While I typically buy Chocovivo chocolate at the farmer’s market (they maintain a stall at the Culver City market on Tuesday evenings, and one at the Mar Vista market on Sunday mornings), the company also has a small storefront on Washington Boulevard where they host chocolate tastings (awesome!), both of solid chocolate and assorted hot and iced chocolate drinks as well.
One evening I just couldn’t hold out anymore, and I convinced by boyfriend to accompany me on a chocolate tasting adventure. Even before you enter Chocovivo, the storefront lures you in with its warm, rich lighting and whimsical wooden décor. Is it a wine bar? Tapas bar? Nope! It’s all about the chocolate in this place! When I entered the shop, I felt like Dorothy leaving Kansas (a.k.a. Culver City) and landing in Oz (a.k.a. magical chocolate land). Or many Willy Wonka’s chocolate factory, but with none of the weird song/dance numbers or snotty children–although they do call the chocolate makers Oompa Loompas here.
No, this is a very adult type of candy store—where couples sit closely on bar stools made out of tree stumps, leaning in towards each other as they share a thick, indulgent cup of dark hot chocolate, or sample a platter of various home-made cacao concoctions. Lining the walls are various cacao products for sale, including the chocolate bars—in myriad flavors—that Chocovivo is perhaps most well-known for. Also for sale or hand filled bags of raw cacao nibs, cacao powder, and chocolate spreads. It was hard to keep my cool when all I wanted to do was try IT ALL.
It turns out, you pretty much can. One of the menu options is a chocolate sampler (along the lines of a wine or beer flight, or cheese sampler)—you can choose how many chocolates to sample, all the way up to the max, which is thirteen (I’ll give you one guess which option I went for!). I had my partner in chocolate crime with me, so I figured we could handle it.
As the store assistant began pulling open drawers behind the counter and removing various pieces of chocolate to line our plate, he explained the process of harvesting, fermenting, roasting, and grinding the cacao to turn it into the bars, powders, and spreads before us. Chocovivo does not use any sort of heat processing—a step most chocolate producers use to maximize efficiency—they just grind the cacao using traditional lava stones, then mix in pure unrefined can sugar and whatever flavors they are using for each type of chocolate bar. Their website explains the process, and their relationship with cacao farms, in more detail. The result of their approach is a high quality chocolate that retains much more of the natural nutrients, as well as flavor, contained in cacao beans. Chocovivo chocolates are all vegan, natural, organic, with no additives (e.g. soy lecithin, cocoa butter, etc.).
For someone who has never tried minimally processed chocolate before (or dark—I’m talking 80% chocolate), Chocovivo may take some getting used to. The bars have a slightly gritty texture, from the pure ground cacao beans, and a rich, slightly bitter flavor that is non-existent in processed milk chocolate—because milk chocolate has barely any real chocolate in it at all! Needless to say, the texture and the flavor are actually what draw me to Chocovivo. A little goes a long way—the two of us only made it through about half of our chocolate flight—but the complex flavors and textures are ooh-so-satisfying.
Included in our tasting flight were four types of plain dark chocolate (ranging from 60% to 100% pure cacao!). Of these, I’d have to say I preferred the 85%, followed by the 75%, which was just ever so slightly sweeter and milder. My boyfriend was more into the lighter side of dark, going for the 60%.
Then came the blended chocolates: Almond with sea salt, Shangri-La (black sesame with goji berries), Mayan Tradition (cinnamon and spice), Cherry-almond and Black peppercorn, and coffee and vanilla bean. Each of these was intriguing in its own right, and it wouldn’t really be fair to rate them in any order. However, the Shangri-La is one of the most uniquely flavored chocolates I’ve come across, definitely worth a taste. I always love coffee flavored chocolate because of the contrast between sweetness and bitterness, and the cherry-almond flavor was satisfying on a number of levels. But we weren’t done yet.
There were also the limited edition blends: Macadamia Nut and Coconut, Lavender and Lemon, Nibby Bar with raw cacao nibs, and Hazelnut and Sea Salt. Wow. Talk about an overwhelming array of flavors. We bravely took our time sampling each one and compared notes. The macadamia/coconut blend was the richest, the nibby bar was an all around winner with nice texture and flavor, but my favorite was the lavender/lemon combo—a slight perfumy fruitiness balanced with rich dark chocolate. Out of all of the thirteen flavors, the only one that fell flat, surprisingly, was the hazelnut/sea salt blend. Neither of us thought it compared to the rest—something about the flavor fell flat. Perhaps it was just a bad bunch of hazelnuts, or not the right balance of nuts to other ingredients. But it was the only bar out of the thirteen that I wouldn’t miss.
Even though we couldn’t finish our chocolate flight, I felt it was my duty to try something else on offer, perhaps a warm chocolately drink. I also was looking for excuses not to leave this adorable sanctuary of a shop so I could continue to watch the oompa loompas (that’s literally what they call the chocolate makers at this shop) work their magic on the other side of the glass. So, ignoring my satiated stomach and my already-overloaded on polyphenols brain, I ordered a hot chocolate that blended a mix of dark and mayan spice with almond milk.
As we waited for the drink, I watched the owner of the shop, Patricia, meet and greet various customers, explaining with passion the various aspects of her business and the sourcing of her chocolate. I worked up the nerve to approach her and chat for a few minutes, and even took a picture with her! It’s always rewarding to meet the entrepreneurs behind socially and environmentally forward-thinking ventures.
The hot chocolate was incredible; thick, rich, warming, soothing. But soooo intense after 13 other chocolate flavors! I tried to finish as much as I could (also pressuring the BF to help out), and eventually we slid off our bench seats, still in a chocolate stupor, and wandered out of the shop just before closing time (oh, and I definitely had a doggy-bag in hand with our un-eaten remnants of the chocolate flight).
I had successfully fulfilled a lifelong dream of eating chocolate, and nothing but chocolate, for dinner; and supporting a wonderful local business while I was at it! Chocovivo is an absolutely perfect place to go on a cute first date, a romantic second, third, or hundredth date, or just to treat yourself or a friend to a hot (or iced) chocolate after a long week. And if you are serious about your dark chocolate love affair, Chocovivo is your answer to satisfying that craving in a healthier, more sustainable, and enjoyable manner.
Chocovivo: Culver City, CA
There are way too many varieties for me to provide individual ratings, but you can get the gist of my preferences above. However, here is my overall rating for Chocovivo chocolates.
Health: 4 out of 5 (this is taking into consideration that dark chocolate is meant to be enjoyed in small portions. However, Chocovivo chocolate is unprocessed, organic, full of natural vitamins and minerals, and has very low sugar. Therefore, as far as chocolates go, its pretty much as healthy as you can get–especially if you choose the pure, darkest varieties. Chocolate has many health benefits that I won’t go into here, but only high quality chocolate like this contains significant amounts of these nutrients)
Taste: 4-5 out of 5 (depending on the variety; for those who prefer milder chocolate, stick with the 60% and blended, for the purists, go for the darkest for ultimate taste bud pleasure!)
Ambiance at shop: 5 out of 5 (Adorable, very cute date spot as well as just fun to browse in, friendly staff, can watch chocolate being made)