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cookie monster
May 21, 2012 06:06 PM
I'm a little late to this discussion, but has anyone tried Neveux Artisan creamery on Melrose? A friend brought an assortment of flavors to a party this weekend. I'm no high-end ice cream expert, but I thought this was pretty amazing stuff. Not too sweet, creamy but no overwhelmingly rich, and the flavors were pure and simple and intense. My favorite were the cinnamon chile chocolate, toasted marshmallow and roasted banana.
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re: cookie monster
TonyC
May 21, 2012 10:15 PM
Briefly mentioned here: http://chowhound.chow.com/topics/8273...
Very "I'ci"-esque flavor combos, quality base, great mouth feel ("not overwhelmingly rich"), nicest proprietor (inspired by the SF ice cream scene, as well as DLebovitz). I much prefer it over Carmela & the rather vomitous Sweet Rose.
But that location, and the lack of PR, means LA will still flock to the unsavory Yelp favorite even after Neveux shutters.
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re: J.L.
cookie monster
May 22, 2012 08:29 AM
Please do! I'd hate to think the place is doomed based upon the location when the product is so great.
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re: cookie monster
J.L.
May 22, 2012 10:39 AM
Oh cookie monster, you don't have to worry about that with me! I've been known to drive from Santa Monica all the way to Glendora (40+ miles) for just 1 freaking (incredible) doughnut!
Heck, I've flown from the U.S. to Japan for no other reason than to keep my reservation at one single restaurant.
So yes, I think I'll brave the traffic for a shot at a Berthillon-esque experience... Will report back.
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re: cookie monster
We went there once right after it opened. It was kind of a weird experience. I had my two kids with me and more than half the flavors where cheese-based or spicy. And the one person working really, really seemed to dislike kids. (The place was empty.) The ice cream was fine but I remember it being very rich. I suppose I should try it again, although I more closely associate Berthillon with intense fruit flavors, both ice cream and sorbet.
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re: cookie monster
J.L.
May 26, 2012 12:41 AM
OK, reporting back... The verdict: The ice cream at Neveux was simply outstanding. Their product is much, much creamier than the ice cream at Scoops, and not cloyingly sweet, with a good dose of flavor. It's not as "light" as Berthillon (for those of you lucky enough to have tried it), but certainly in the ballpark, taste-wise.
The place was empty when I stopped by (let's see what we can do about that, 'Hounds), but it's an inviting space, and the staff are very cool about customers trying all the flavors before buying (generous samples!). Their crème fraîche ice cream is the staple flavor, as all other flavors change regularly. They also serve coffee, espresso, etc. (though I was there for just ice cream)...
My favorite flavors today were the roasted marshmallow (see picture), honey lavender (see picture), rosemary butterscotch, and strawberry balsamic.
I also brought a pint of the crème fraîche home with me, and mixed some fresh blueberries into it after I got home - Just incredible. On my way home, I happened to pass by the chaotic queue on Little Santa Monica as the clueless yelpers were all lining up for their Sprinkles Ice Cream, and said a little "Thank you" to Chowhound for letting me know better.
I'm now a fan of the ice cream at Neveux. It's definitely worth a trip to Melrose for this great stuff.
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re: cookie monster
We tried it last night and it was fine, but too sweet for us. We tried peach pepper and blueberry Chèvre. We also sampled coconut curry lemongrass and maple fig. They were out of strawberry balsamic and one of the guys said they had a busy day yesterday. Their stuff is no where near Berthillon. Their price is very fair, if only they cut the sugar a bit.
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re: J.L.
George
Aug 3, 2012 09:57 PM
Seriously, this place is amazing. Walked in at 9 pm on a Friday night, and it was empty, though it looked from the ice cream case like they had been busy. I used to live in Paris; I would agree with comparisons to Bertillon. Tonight we had salted caramel, the chile chocolate cinnamon, creme fraiche, the rosemary butterscotch. It wasn't too sweet. Some of the flavors I sampled were indeed more on the savory side. (Lemongrass curry coconut.) The shop is attractive, between Martel and Vista on Melrose. I can't believe they don't have lines out the door like Milk. The ice cream is so much better than Milk. Only comparison I have in LA is to Bulgarini. I totally loved this place. Will be rushing back.
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J.L.
May 20, 2012 05:34 PM
The taro bun at 85°C Bakery Cafe (locations in Hacienda Heights & Irvine) is definitely pilgrimage-worthy...
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re: J.L.
In the same general category of Asian breads and pastries, Cloverleaf Coffee and Bakery does excellent renditions of standards found in Chinese bakeries, as well as many more unique pastries. Croissants and turnovers filled with guava, mango or taro; green tea coconut bread, red bean and cheese, even some savory ones with cuttlefish. Their milk tea is very good but their lattes are proper as well.
Cloverleaf Coffe and Bakery
9475 Las Tunas Dr
Temple City, CA 91780
(626) 285-0100 -
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Thank you all for the recommends!
I hit many of the ice cream places and below are my favs in order. All of them were amazing for in most part the same reason. Extremely bold flavours and they all had a smooth and creamy texture.
Mother Moos (awesome flavours the day I went - sold out was avacado and celery. they had carrots and honey which was amazing!)
Beachy Cream (just recently opened their brick and mortar location in Santa Monica. Strawberry balsamic!)
Paradis (chocolate chip almond - I know sounds lame but it was goood)
Milk
Grom
Sweet Rose Creamery (I had already been to two other ice cream shops that eve by the time I hit this place, my palate may have been a little off!)Proof is was delicious every time I went. Chocolate croissants at Proof are far better than Bouchon. Bouchon in Beverly Hills seems like a _really_ distant cousin to the location in Yountville. The pastries are far superior at that location.
Short Cake at the Farmer's Market is has some amazing shortbread.
The doughnuts from the Buttermilk Truck are heavenly.
And as a side note which is not related to ice-cream or pastry... except to say that the bread on veggie bahn mi at ink.sack is the best one ever! Go today!!!
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susans
May 12, 2012 06:01 PM
Shortnin Bread Bakery in Long Beach makes their own ice cream, which they sell by the pint or as sandwiches. The selection changes; today I had strawberry creme fraiche ice cream between two buttermilk biscuits.
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ice cream - sweet rose creamery, hands down. better than bi-rite or humphrey slocombe in SF, better than scoops here in LA. they usually have three sets of flavors on any given day - the core flavors (salted caramel, mint chip, coffee, vanilla, chocolate, etc.), daily seasonals (could be olive oil, imperial stout, pumpkin pie, etc.) and dairy free (could be tangelo/watermelon granitas, etc.). plus they have a bacon sundae.
pastries - huckleberry in SM, clementine in century city, amandine in west LA (my fave croissant in LA) & jin patisserie in venice (one-of-a-kind cakes and french macarons!) are my picks.
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I've only had Beachy Cream once as a pre wrapped sandwich at the Malibu pier. I had the strawberry cookie version and it was really quite good. Worth a repeat visit.
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Thanks so much for all the suggestions!
I've been to Proof and Paradis so far from your recommends. I drove by Grom in Malibu but was too full from lunch to indulge in gelato at the moment! I tried to go to Sweet Lady Jane on Melrose but they were closed.
I am trying to be in the same place as the Coolhaus truck. No luck yet. Also anyone tried Beachy Cream?
I also went to Bouchon Bakery, Village Cafe and Bakery on Los Feliz and Sprinkles Cupcakes. Good stuff.
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re: aching
wienermobile
May 7, 2012 03:00 PM
The Coolhaus address is 8588 Washington Boulevard Culver City, California 90232
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Servorg
Apr 27, 2012 03:17 PM
A bit more of a "thinking outside the box" idea (but at least it avoids the HORROR of being on the DREADED west side of town): http://www.bhankanomthai.com/
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J.L.
Apr 27, 2012 02:58 PM
Some off-the-wall flavor combos (strawberry & champagne, Guinees malt, durian, etc.) at Scoops (2 locations: I like the Heliotrope location better - More flavors to choose from).
I am a fan of Fosselman's (try the ube, lychee and taro ice creams).
Saffron & Rose Persian Ice Cream has good rosewater ice cream & cucumber ice cream.
Bulgarini for gelato.
Patisserie Chantilly in Lomita has a great sesame choux.
Frances Bakery in Little Tokyo has amazing souffle cheesecake.
Primo's for doughnuts (buttermilk bar), go early in the morning when it just comes out of the fryer.
85C Bakery & Cafe for Taiwanese bakery nirvana and caramel sea salt ice cream
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TonyC
Apr 27, 2012 10:29 AM
Mother Moo for ice cream (yes, over Carmela/Sweet Rose, ad nausea. They're using McGrath's strawberries right now. Last year, they used Harry's Berries, in Straus ice cream base... No one's going to that kind of extremes in LA), Bulgarini (now that Deliceuse is gone) for gelato.
Proof & Semi Sweet Bakery for pastries.
In case you're not all about the Westside...
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re: TonyC
Another one for Mother Moo's here-loving the cornflakes and cream flavor. Carmela is not too far away if you want to make it a day full of ice cream.
A short walk from Mother Moo's is the Wildflour Baking Company and there's Europane Bakery (2 locations in Pasadena) for your pastry fix.
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re: TonyC
Whoa, after all these years of following your lead mostly around the SGV (and beyond) we finally disagree! I have been lovin EuroPane since the eighties and still do. Ms. Chang is a master baker and her product still shows that quality!
I've been lovin Proof and Cognesenti sp? for just a couple of months. Both good and both worth a trip!!!-
re: sel
I haven't tried Proof but from my perspective, I think places like Euro Pane were the Pioneers of artisan baking. If it weren't for places like Euro Pane, artisan baking might not have taken a foothold in LA until much later. With that said, I've been curious about Proof ever since Ipsedixit gave them a thumbs-up months back. I'm rarely out in Atwater Village area - any other places that would make a nice pairing with Proof?
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re: bulavinaka
TonyC
May 14, 2012 09:15 AM
I think the only proper thing to do is:
Go on a Sunday, get BBQ from Big Mistas at the Farmer's Market for lunch, afterwards, kick it at Proof Bakery. I can't deal with the masses at Proof/FM too early in the morning.The Proof / Cognoscenti combination is very hard to beat in LA, especially on the Eastside. There's Short Order/Short Cake, but I can't think of anyone else doing both pastry / coffee program at such level. Chimney Coffee House has both an in-house pastry chef and caring espresso folks, but the execution is a bit off.
Spring for Coffee at MF Gourmet was an extremely convincing combination: ( http://sinosoul.com/2012/05/sfcatmfg ) but no one visited the Grand Central Market for cortados, and SfC pulled out of MFG after only 1 month. I was very saddened.
sel: disagreement is the fodder of life. =)
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re: TonyC
trolley
May 17, 2012 11:59 PM
I stopped by Proof by chance this morning and wow! what a great place. i dropped my mom off at her dentist today right near Atwater so i stopped by for an iced coffee. i should have gotten a slice of layer cake but it just felt too decadent at 10:30am after a big breakfast. instead opted for the croissant which was perfect. flaky crunchy buttery layers and the outer crust tasted of caramel from the browning. i can say one of the best croissants i've had in a while.
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re: trolley
ipsedixit
May 18, 2012 07:30 AM
Proof has the best chocolate croissants ... http://chowhound.chow.com/topics/8248...
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re: latindancer
trolley
May 18, 2012 09:39 AM
i imagine Bouchon's croissants to be amazing and be neck to neck with Proof. Croissants were 'ruined' for me since my last days in SF, Tartine opened up shop right across the street from my apt. since then I haven't had a worthy croissant but the one at Proof is certainly a contender.
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re: latindancer
TonyC
May 18, 2012 09:42 AM
As great as the croissants may be, Proof's savories are more compelling (for me). The "strata", the chive/gruyere biscuit & the quiches, despite the fact they don't pair well w/ the CogCoffee, is even tastier than the morning rolls/lemon bars, etc.: http://blogs.laweekly.com/squidink/20...
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re: TonyC
Along with my croissants & Four Barrel, I purchased their bacon, blue cheese & tomato jam on Italian stick bread sandwich. The bread, alone, was remarkable. Was it baked and then rubbed with olive oil and sea salt?...and the combination of the high quality/prepared to perfection bacon, roasted tomato jam and bleu cheese was quite spectacular.
Wow.
I have no doubt, based on what I saw and what I tasted that everything behind those class cases is top notch, or higher, in quality and taste.
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re: ipsedixit
<Proof has the best chocolate croissants...>
Insanely delicious. Thank the gods and CH and you for this wonderful find. There is a big difference between a 'great' croissant in LA and a croissant like this. As I said before...Bouchon's had this little tiny chunk of chocolate hidden in the pocket....not memorable. Proof's appears to have layered it along with the butter....every single bite has a major dose of very high quality deep, rich, dark chocolate in one of the most delicious, buttery and flaky croissants I have ever tasted. Along with it I had one of the best cappuccinos I've had in a long time. Four barrel....omg fabulous. Thank you....I'd drive twice the distance I just did for this place, and will again tomorrow, most likely :).
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re: TonyC
ROFL - Are you seriously complaining about using McGrath's berries, which are delicious and certified organic. Harry's Berries grows some tasty berries but not certified organic which puts them way down on the list.
I like Carmela and Sweet Rose both and Milk (not organic) for classic flavors like strawberry sorbet and chocolate.
Cool Haus has a new storefront in Culver City but I haven't been.
For sweets, Clementine is quite good as is Bouchon Bakery.
Amandine is not worth an out of town visit.
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re: JudiAU
TonyC
May 7, 2012 10:00 AM
Clarification: I was NOT complaining about McGrath's berries. Just pointing out the fact that Mother Moo's ingredient sources are cray. Like "trolley" said, they're using better stuff in ice cream than what I even buy sometimes as "regular" food.
As far as Harry's vs. McGrath's... True, but that doesn't make Harry's less tasty. I remember when Karen Klemens told me she bought all those Harry's. I'd just bought some, and they were probably the baddest berries I had last year. It made an impression. That's all.
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re: TonyC
trolley
May 7, 2012 01:51 PM
TonyC, i like how my name is in quotes "trolley" as if that's not my name! :D
mcgraths seems to only grow seascape strawberries and i find the tartness of this variety a perfect compliment to the sweetness of the cream. i know harry's also grows a seascape variety as well but their gaviotas are the reason why i rush to the market and try to make it before they sell out.
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re: luna9
ipsedixit
May 7, 2012 09:44 PM
You can't find a website for Mother Moo?
Sometimes the most obvious things are the hardest to find --> www.mothermoo.com
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re: luna9
Servorg
May 8, 2012 08:30 AM
You don't need to be from Los Angeles (or even live here) to look at the main page of the CH LA board to find this description of the area that this board covers:
"Tips for Dining, Eating, and Food Shopping in the Greater Los Angeles Area (including Orange & Ventura Counties and SW San Bernardino County)"
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re: JudiAU
westsidegal
May 7, 2012 09:28 PM
re: cool haus in culver city.
tried them once, but, i'm a chocolate-lover.
far too few flavors with chocolate, imho.
the fig/balsamic/marscapone flavor was good, but i really was looking for a chocolate knock-out which was nowhere in the building. . . . -
re: JudiAU
>>Harry's Berries grows some tasty berries but not certified organic which puts them way down on the list.<<
Way down on what list? I've never been out to Harry's with some news team to investigate their field practices, but many farmers are in the same boat as Harry's when it comes to practicing organics vs. being certified.
http://harrysberries.com/History/History.html
"We farm using only organic practices, though we are not certified due to the costs and paperwork involved. We have not used methyl bromide fumigation or any other synthetic chemicals since 1998."
Russ Parsons wrote an story on the issue of organics a few years ago - I consider it to be a bellwether on the general perception of organic farming.
http://www.latimes.com/features/food/...
Not looking to stir a hornet's nest here, but why so harsh ROFL?
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re: bulavinaka
bulavinaka- I saw your post about my comments on the other board and traced it back to here.
Yes, I remember Russ Parson's article about Harry's. We just disagree, he and I. I do value certified organic value and I particularly distrust the "halo" effect whereby other growers claim similiar techniques but don't "bother" with certification practice. Frankly, I'd rather buy "no spray" which is just as meaningless.
I've been working in the real and organic foods movement for a long time and frankly, the paperwork and cost associated with it are pretty minor for a farm with a small number of crops. I think they don't become certified organic because they choose not to follow the letter of the law or because they are thumbing their nose at the system, enjoying the halo effect, and still charging a dollar more per basket for their berries than farmer's who do comply with the law. I don't really care why. That's fine. Lots of people will choose to buy their berries, which are tasty.
But for me, my dollars support my values. When I buy a premium-priced product I want a premium product in *all* the ways I value.
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re: JudiAU
trolley
May 22, 2012 11:39 AM
"I think they don't become certified organic because they choose not to follow the letter of the law or because they are thumbing their nose at the system, enjoying the halo effect, and still charging a dollar more per basket for their berries than farmer's who do comply with the law."
i never really thought about it in these terms and i have to agree with you. at $6 a basket and $17 for 3 you better be certified. the berries are delicious (as i eat a bowl of Harry's) but i'm always skeptical of people who claim 'No spray' too. what the heck does that mean anyway? another organic farmer told me if they can't drink the run off water from framing then you shouldn't be eating their crops either.
How much does it really cost to get certified anyway? Thanks for shedding light on this issue.
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re: latindancer
trolley
May 19, 2012 09:34 AM
i think this depends on where you're visiting from...when i was an out of town visitor from SF i was surrounded by Tartine and Citizen cake but a bakery like Amandine didn't exist or at least i wasn't aware of one. i craved the light cakes and the delicate flavors that i grew up with in Japan that i found at Amandine. if you're coming from Asia or NY then Amandine may be dime a dozen...
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re: trolley
Thanks for the reply.
The OP's asking for 'ice cream and pastries'. We don't know what region they'll be traveling from and we don't know what they're personal standard is....
Amandine, given the consistently noteworthy reviews on CH, seems to deserve a little more respect than, "Amandine is not worth an out of town visit".
In my opinion, of course.-
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re: latindancer
My wife goes to Amandine regularly - she often brings along non-out-of-towners. The overwhelming consensus is very positive.
I think the general trend for many is to shrug off those places, like Amandine and Euro Pane, in favor of the new places that have benefited from those mentioned who planted the seed of a much higher standard long before them.
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re: bulavinaka
"My wife goes to Amandine regularly - she often brings along non-out-of towers. The overwhelming consensus is very positive."
This has always been my feeling also. I like Amandine for many reasons and it's always on my list when thinking about places to meet a friend or take a visitor from out of town. It's just one of those places that I can always count on for consistently good coffee, pastry, breakfast or lunch. The service has always been impeccable.
Places come and go in this town, for whatever reason, but i believe Amandine will be a favorite for locals and those willing to drive a few extra miles for what it has to offer.
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re: latindancer
Amandine is nice enough but I wouldn't drive across the city to go there. I've gone there several times to see why it is much-loved on these boards but never been rewarded without anything spectacular. And I particularly don't like their monstrous croissants.
LA is bakery-poor and I think most majors cities have more and better bakeries of note.
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re: JudiAU
"Amandine is nice enough..."
I moved from a city who's known for having either a Scandanavian or French or Italian Bakery on every other block and they're all pretty stellar, at that. Same goes for coffee.
I can honestly say, after living in LA for the past nearly 20 years, that I've grown to appreciate what we have here, given what I was used to.
LA is very spread out. I find myself going to different bakeries for different things...
La Maison du pain for the cinnamon rolls and a variety of other items she does well.
Bouchon for the Kouign amann.
Euro Pann for lemon bars % egg salad.
Amandine for Gateau Banane
Breadbar for bread
Proof...a very recent discovery for the chocolate croissant & other things in that case I'm discovering, slowly.
LA is not as 'bakery poor' as it used to be and those people I know, who come from cities that are NOT bakery poor, appreciate Amandine.
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Some great suggestions here. Here are some not yet mentioned and worth trying.
For gelato, Bulgarini in Altadena and in Culver City at the Teaforest Teahouse. Pistachio, goatmilk and any seasonal flavors.
Also gelato, Scoops for the most interesting ice cream flavors you'll ever enjoy. Hollywood and Culver City. Brown bread is a regular favorite, but the flavor offerings change dramatically. Be open to the wild choices here.
Milk on Melrose for great sundaes and shakes.
Handels in Redondo Beach and Upland for the best ice cream flavors. And they always have a lot on hand. Try some of the cream pie flavors, like banana.
I'm not that impressed with the flavor offerings at Sweet Rose Creamery. I much prefer Carmela's in Altadena, especially the salted caramel.
Persian ice cream here really rocks. Saffron & Rose in Westwood and Mashti Malone in Hollywood are both terrific.
Fosselman's is a long time institution here, with some detractors, but worth a visit.
For something different, Paradis is a Danish gelato chain in Glendale and Long Beach. It's a lighter gelato than the Italian version.
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re: Ogawak
Will Owen
May 18, 2012 01:19 PM
Fosselman's is good oldfashioned ice cream, period, the only difference being that the ice creams of my (very distant) youth did not include such flavors as taro or ubu. If their ice cream has a flaw, it's that the butterfat content is so high as to mute some of the more aromatic flavors; the peach is less peachy than it would be, I think, if they dialed back on the fat a bit, and the lemon custard could be tangier.
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re: mrsjoujou
wienermobile
Apr 27, 2012 09:29 AM
Grom in Malibu is the real deal from Italy with all natural ingredients. They have stores in Rome Florence, New York and Paris. Great flavors,
http://www.grom.it/eng/index.php
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Servorg
Apr 27, 2012 06:22 AM
Threef no brainers...Sweet Rose Creamery and Huckleberry...both in Santa Monica (both from the same owners) and close by, Amandine.
http://www.sweetrosecreamery.com/
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re: latindancer
wienermobile
Apr 27, 2012 07:55 AM
+2 with Servorg especially Sweet Rose. (and heard they have future plans to open a second store in the West Hollywood area).
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re: wienermobile
Keith Gilabert
May 13, 2012 09:11 AM
So many people are raving about Sweet Rose, I'm there!
Thanks for the tip!
Keith Gilabert
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re: Keith Gilabert
I'm a huge fan of their Salted Caramel and fight traffic to get the stuff and bring it home in pint containers.
The other day, while there, I witnessed a grown man having a 2 yr. old tantrum because they were out of his precious Peanut Butter Brownie...apparently it goes fast and he hadn't made it there in time.
I'd be interested to know what it tastes like given the show he was putting on.
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