The gleaming white space is unrecognizable from its days as the Richard Tyler store. A few tables hug the inside perimeter, a few more are scattered outside, but Bret Thompson (ex of Patina) has geared the food to takeout. Salads, panini, ice cream, and fresh-baked goods are okay but not great considering the prices, and you can expect a wait and a certain amount of chaos before getting them.
Best Hot Chocolate, August 2010
In the land of nonfat chai lattes, it’s easy to overlook the pleasure of a steaming hot, silky cuppa chocolate made with real milk. There’s a delicate, almost fruity Valrhona-Scharffen Berger version topped with house-made marshmallows at Century City’s Clementine and mochas made from melted Belgian chocolate and perfumed with flavors such as raspberry or peppermint at Leonidas in Pasadena. The crème de la crème is at Milk
. Rich, creamy, and immensely satisfying, Milk’s elixir is a blend of regular, condensed, and evaporated milks and house-made hot fudge. You can order whip, too, but it’s hardly necessary.
Best Frozen Treats, July 2009
, malt-shop classics get updated with modern ingredients and grown-up preparations. We love the Strawberry Shortcake Bar, a bomb of strawberry ice cream encased in a thick shell of white chocolate with nubbins of sweet, crumbly shortcake, and the Milkie Way Malt, a tall, cold glass of vanilla shot through with malt and chocolate chips. Bring a friend: Portions are gargantuan.