the REAL pink sauce of L.A.
is the type of place I imagine my grandparents frequenting when they were chic, boat-toting, martini-guzzling, cigarette-smoking revelers in the ’60s. I could see them mooring their boat, slipping on their evening wear and then pulling aside the heavy red curtain at the bar for a few tipples before settling into one of the tables that look out onto the moonlit marina for dinner.
The ingredients are pre-assembled, with tiny, sweet cherry tomatoes, slivers of avocado, plump poached shrimp and quarters of medium-boiled eggs with bright orange yolks. The dressing components are artfully swooshed around a bowl before your eyes, gradually transforming into a pale pink sauce. It’s Thousand Island adjacent, but with a more-is-more approach, tasting of citrus, sriracha, mayonnaise, fresh herbs and maybe even anchovy or fish sauce.
The dressing is poured over a bowl of salad large enough for four. It’s served with a small metal gravy boat of extra dressing intended for the salad. But I couldn’t help dunking the Röckenwagner cracker bread that accompanied the tuna tartare, or the hot boule of sourdough too.Stuffed cheese n’ zaatar mannaish from Zaatar N’ MoreZaatar N’ More Bakery in Northridge masquerades as a pizza restaurant on its website. “Come N’ Grab Your Slice” reads one tagline.
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