Sunday ‘Grub’

Firstly, I must apologize for the hiatus. We’re drawing close to the end of the school year, and things are beyond hectic. Fortunately though, I was able to spend the weekend in Hollywood with Jessica and enjoy one hell of a Sunday Brunch!


All my favorite cereals in one bowl!

Grub is a small, neighborhood breakfast spot located right below Jessica’s apartment at 911 Seward  St. We’d never heard of it before, but decided to give it try on account of their brunch menu listing items like, “The Big Flippin’ Carnival Pancake,” and The “Big Ass Ice Cream Sandwich.” We’re suckers for this kind of stuff.

The wait to be seated was relatively short. We got a small table on the patio, and the waiter presented us with a bowl of dried cereal. Coco Puffs, Captain Crunch, and Fruit Loops. Seriously, why is this not done more often?! It’s the breakfast joint’s equivalent to tortilla chips at a Mexican restaurant.

As a starter, we decided to order the Big Flippin’ Carnival Pancake, an “Appateaser” filled with more of the same breakfast cereal. It was thin, covered in powdered sugar, and the perfect amount of sweet. Did I mention that they stuffed cereal into it? I didn’t know it was possible for someone to cook a breakfast item using my childhood as the key ingredient.


Now THAT’s a scramble!

Jessica ordered a scramble that was filled with Grub’s signature “Crack Bacon.” We both generally prefer a more meaty flavor to our bacon, but decided that the sweetness in the “Crack Bacon” was a nice compliment to the cheesy scramble. I had the “Hooked” tuna melt on sourdough. According to their menu, this item was an LA Weekly, “Best Melt” winner. I have to admit, I’ve had better melts, but this one comes in at a close runner-up. They didn’t skimp on the melted cheese, and the tuna didn’t have that overpowering, fishy taste some melts do. I certainly did not have any leftovers to box-up!


Melt THIS!

As far as Sunday brunch goes, Grub treated us well. No brilliant, absurdist drag performances like the ones featured at Hamburger Mary’s in WeHo, or ridiculously over-sized, rosemary skewered, fried chicken like Hash House A Go Go’s. It’s not mind-blowing–it’s a simple, neighborhood brunch joint, tucked away behind the glamour of Sunset boulevard, sporting wonderfully experimental twists!

As always, keep calm and brunch on!

The famous Langer's #19


Three weeks ago I was in New York City with my wife.  And as with all our trips, they generally revolve around food.  And let’s face it…NYC is a pretty good place to be if you want your trip to revolve around food!


Some of our stops included the Chelsea Market (as I had a quick meeting with Food Network for business), Eataly (the crazy Italian market/restaurant mall from the B&B boys) and, of course, Katz’s Deli.  Now, when it comes to pastrami, I take my meat pretty seriously (oh, that didn’t sound right did it?!).  And, being a 3rd generation SoCal native, I’m partial to the Los Angeles version of the species.  I’ve been lucky enough to actually go to the factory here in L.A. where some of the world’s finest Pastrami comes from – and trimming the ‘navals’, creating the rub and smoking the meat is a true art form.

Here in L.A., I’m partial to Langer’s Deli at 7th and Alvarado.  If you haven’t been there, GO!  I call it ‘meat butter’.  The way they steam it and hand-cut it, it absolutely melts in your mouth.  In fact, if you are lucky enough to know someone (and I am!), just get a bowl of ‘burnt ends’ – the trimmings off the end of each naval – and eat until you’re comatose!  But then again, the rye bread – twice baked – at Langer’s is so damn good that you sort of HAVE to get a sandwich.  The #19 is their signature version – but I usually go #10 – no cole slaw, more meat!

The Katz's Deli Pastrami on Rye

The Katz’s Deli Pastrami on Rye

Back to NYC – and Katz’s deli.  It was time to decide if I’m still at Langer’s devotee, or in the famed NYC peppery rub was more to my liking.  First, Katz’s deli is a pain in the ass – the standing in line at the counter, the unhappy NYers, cash only, blah blah blah.  Why does it have to be so hard?  Second, the rye bread at Katz’s doesn’t hold a candle to Langer’s – although you can, as I did, go for the Italian roll…and that makes a heck of a sandwich!  Katz’s pastrami?…damn good!  Juicy, hand-cut and melt in your mouth.  Well worth the hassle!

Bottom line?…I’m still a Langer’s man.  Get down to downtown L.A. and see Norm Langer and tell him Greg Glass sent you.  It may just get you insulted, but eventually you’ll get  table and a sandwich – and all will be right with the world!