American fare with a touch of southern flair is the specialty at Rusty Pot Cafe. And the portions are just as hearty as the flavors?the aptly named Overload breakfast sandwich arrives heaped with bacon, eggs, cheese, and veggies, while chicken and waffles and juicy burgers are transported to plates via miniature forklift. Guests indulge their comfort-food cravings in the cafe's casual dining room, or out on the sun-drenched patio.
The name Bird Pick Tea & Herb comes from a legend told by the grandfather of one of the shop’s founders: long ago, tea cultivators would follow birds known to choose the best leaves for themselves. Although the staff doesn’t actually employ birds to select each leaf, the spirit of the legend lives on in Bird Pick’s careful selection of teas, which come from misty estates in the mountains of China. Seasonal varieties of black, white, and green teas release earthy aromas from bins of loose leaves and tea bags, and oolong teas display the smoky colors left by a harvesting process that involves crushing and fermenting the buds. An inventory of elegant accessories includes receptacles for storing tea, glass infusers for brewing, bowls for whisking matcha tea, and air horns for letting guests know a tea party is over. Bird Pick even sells straw-hued honeys from New Zealand to accent complex brews served in pots decorated with sprays of blue flowers and Chinese characters.
Cuisine Type: Seasonal California Artisan Cafe Cuisine
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 5?10
Parking: Parking lot
Most popular offering: Star-Anise Braised Pork Belly Banh Mi
Alcohol: Beer and wine only
Delivery / Take-out Available: Yes
Outdoor Seating: No
Pro Tip: Check our website daily for delicious specials. Order at the counter. We'll take care of the rest.
What is one of your most popular offerings? How is it prepared?
The star-anise braised pork belly bahn mi is one of our most popular sandwiches. The pork belly is slow-braised with star anise, soy, ginger, and scallions. Served on a toasted demi-baguette with house-made dau chua pickled vegetables, hoisin-peanut spread, cucumbers, mint, thai basil, and cilantro.
Is there anything else you want to add that we didn't cover?
Our weekend brunch menu features the LA Spice benedict: Poached eggs on house-made biscuits, oven-roasted tomatoes, goat cheese, and avocado hollandaise, served with frisee and Nueske nitrate-free bacon lardons. Chef Chris DeVillier uses his Cajun Grand-Mere's recipe for the amazing buttermilk biscuits.
Other brunch specials include chicken and biscuits, pork belly and sweet potato hash, lemon ricotta pancakes, and, of course, mimosas.
In your own words, how would you describe your menu?
LA Spice is about adventurous cuisine reflecting the spirit of LA. We use fine-dining techniques and the freshest seasonal ingredients in a fun and casual atmosphere.
Chef Akasha Richmond dedicates herself fully to her restaurant—she even shares her name with it. At Akasha, she gathers ingredients from family farms, organic growers, artisan food makers, and companies that stick to fair-trade practices, unlike Oregon Trail barterers who tried to pass off shag rugs as mink. These ingredients fold into modern comfort-food menus covering lunch, dinner, and prix-fixe dinner, as well as Passover Seder and Easter Brunch. To complete a plate of diver scallops in coconut curry sauce or a flat-iron steak with fingerling potatoes and bulb onions, Akasha has an extensive wine list and a house cocktail menu.