Milk on Beverly... everybody needs it
Imagine the most luxurious and elegant creme brulee whipped into a frozen frenzy topped with fresh whipped cream and honest to God malted milk balls, and you'd have an apt description of the homemade vanilla bean milkshake for $4.75 we sampled today at this three day old dairy inspired confections shop. But there's a twist. Breakfast and lunch get the full treatment as well and everything is made on the premises. The ample Cobb Salad comes with a delicious Green Goddess dressing for $8.75 while a surprisingly good Cuban hot pressed sandwich, the Media Noche, combines tender pulled pork, ham, manchego cheese, peppery greens, pickles and roasted garlic mayo for $7.75. Additional sweets included a phenomenally rich double chocolate chip cookie and a powedered sugar covered walnut cookie that we call Mexican wedding rings in North Dakota. Bret Thompson, formerly of Patina, is the proud orchestrator and (like Andre Guerrero at The Oinkster) rekindling a passion for childhood favorites. An infectious and eager staff (of the charming, if chaotic, Clementine's and Joan's on Third counter service variety) hang on your every reaction making this a real delight. As I write this, my friend is pointing out the blue velvet cake on the menu. That and the basket of fresh baked Madeleines will have us returning soon.
7290 Beverly Blvd. (at Pointsettia)
Los Angeles 90036
open 7 days from 7am - 10/11pm
I have to say I was underwhelmed by this place. I found the shakes thin and the ice cream lacking in strong flavors. In terms of shakes in LA, it wouldn't crack my top 5.
I was intrigued by the novelty case, which included ice cream sandwiches, ice cream bars and bon-bons.
I also went to this brand new spot yesterday, which is across the street from Angelini Osteria on Beverly Blvd. I wasn't sure what kind of a place MILK would be but a quick scan of the menu hanging over the counter clarified things. MILK has a little of everything: full breakfasts, sandwiches and salads, ice cream sundaes, banana splits, and a long list of ice cream treats. They sell their ice creams and sorbets in a big case right up front. Then there's the long counter of amazing looking baked goods. I found out that the pastry chef made desserts for the Patina group and also worked at Cafe del Rey. The croissants looked beautiful, flaky and rich. Since I'd already had breakfast, I went for a rootbeer float instead. Such a treat! The vanilla bean ice cream was so rich and certainly high in butter fat. The owner came out to tell us about his testing of different vanilla beans from Madagascar, Tahiti, and even Uganda to find just the right one! We could tell a lot of care goes into everything they do there. I'm anxious to go back for breakfast soon.
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