Best New Restaurant No. 7: Forage

Embracing principles of sustainability without sacrificing flavor

Photograph by Jessica Boone

If you think the conversation about sustainability can slip into smugness at times, Forage will soon have you questioning your assumptions. You fetch your own water from a cooler, meals are served buffet style—your tray is a cookie sheet—and the food comes from a network of certified local growers. The kitchen does not sacrifice flavor for principles, however. The corn may have been picked and driven over this morning before going into a creamy reduction that’s been goosed with lime zest. Pomegranates grown in a local yard sharpen the shaved fennel salad. Even seared salmon—raised in the country’s only sustainable fish farm—has been sourced with a conscience. Desserts by Gina Koo include a gossamer-like ricotta cheesecake crowned with strawberries and a Bundt cake that would make a grandmother proud. A Dash bus may be able to fit more people than the narrow dining room, but as forays into ethically minded living go, this place is a damned good start. » 3823 West Sunset Boulevard // Silver Lake 323-663-6885 or