If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
If you're the sort of person who likes to eat what's outside of your raised garden beds as much as what's in them, or if you've found yourself staring at the urban forest of nasturtiums lately taking over the embankments of Laurel Canyon as it nears Mulholland Drive, then maybe you should read today's feature food story. Because the chefs at Eva Restaurant on Beverly have similar problems. They also have become expert at translating that sudden impulse to weed into some seriously lovely cooking. In which Eva chef-owner Mark Gold and his new chef de cuisine Jacob Kear go foraging:
Because weeds are cool. They're the chef's answer to found art: free, gorgeous and tasty if you pick the right ones, and about as local as you can get. Fiat recession chic.