![]() In practice, that means less-commonly distributed Mexican wines like Casa Magoni Manaz from the Valle de Guadalupe in Baja California, as well as an abundance of California selections and sparkling varieties from Spain and Italy. “Natural wines have blown up over the last couple of years, and that aligns with our philosophy to use natural and organic products as much as possible,” says McGee. Last fall, Jewel kicked off their wine and beer program with a focus on sustainable or organic certified wines. The drinks menu doesn’t skimp on quality (or quantity). Recent visitors include Tiger & the Horse, purveyors of “punk AF” seasonal Taiwanese-inspired food Biri Bibi, a mostly vegan take on Indian food from the southern city of Hyderabad and a Mexican Italian mash-up, Amiga Amore, which is opening a Highland Park brick-and-mortar spot soon. While the pop-ups open the kitchen to meat and dairy, McGee says most guest chefs keep vegetarians in mind and use their time at Jewel to test and hone their vegetable-forward dishes. “During the pandemic these pop-ups were not only proof of people’s tenacity, but also a way to provide chefs doing amazing things a bigger platform,” McGee says. What started as a pandemic pivot to offer emerging and out-of-work chefs space to cook and serve outdoors has evolved into a permanent weekly pop-up program. ![]() Both are key to the Forbidden Fried Rice, a punchy dish with zucchini, kale, honshimeji mushrooms, and fried garlic and the namesake Jewel Box, a macro bowl with greens, housemade kraut, and double-baked sweet potatoes caramelized with a turmeric and tamari marmalade. For old-fashioned comfort food, there’s a “Chicken” + Waffles, featuring a meaty fried oyster mushroom that mimics the texture of poultry, and a gluten-free waffle with both savory gravy and maple syrup.įor vegans, who might find it difficult to find animal product-free kimchi or gojuchang, Jewel makes both (for the latter, replacing high fructose corn syrup with maple syrup). ![]() It’s finished with a gently fermented cashew cream cheese laced with dill, jalapeño, and lime, and served on an earthy slice of Bub & Grandma’s sourdough.Ĭocomari Baja Tacos involve young Thai coconut meat that’s marinated, dredged, and fried into a filling you might mistake for calamari, punctuated with cabbage slaw and spicy crema. Carrot Lox Toast may sound simple, but it requires roasting, brining, and in-house smoking of the root vegetable, for starters. Jewel serves brunch, lunch, and dinner, and while the menu changes seasonally, there are a few signature dishes that always make an appearance. ![]() Here’s everything you need to know before you go. “But creating unique plant-based dishes that are accessible and pleasing to the palate takes a lot more skill.” And so, in 2018, McGee opened the pint-sized Jewel, tucked away on a quiet street at the intersection of Silver Lake and Virgil Village.Ī seasoned manager with stints at Pastis and Spice Market in New York, as well as Gjelina in Venice, McGee named her first solo venture after vegetables, which she considers “the jewels of the earth.” Born in the Philippines and raised eating meat at almost every meal, McGee, like most of her customers, is an omnivore, who just so happens to want creative, comforting plant-based food to improve individual health and reduce environmental impact.ĭrawing from L.A.’s vast array of culinary influences, the bright, cheerful spot (you can’t miss its jacaranda-hued exterior, adorned with a sweeping botanical mural) recently expanded from daytime operations into dinner service, inside or out on the breezy patio. “Anyone can buy a piece of steak and put it on the grill and charge $150,” she says. The motivation for Sharky McGee to open a restaurant was simple: she was searching for a plant-based menu she actually wanted to eat. Before you go to a restaurant, what do you want - or need - to know most? In our series, The Rundown, we’re sharing all the essentials about newly opened (as well as some of your favorite) restaurants.
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