The Sycamore Kitchen sold out of one Monday lunch special, a Vietnamese beef salad, but they still had a grilled short rib sandwich with onion-stout jam, sauteed mushrooms, Swiss cheese and horseradish mayo, which sounded better than a salad on an icy, windy day. Especially because it came on hot grilled bread.
There it is at the top, rather greasy, including the bread. The green salad on the side helped to cut that.
The sandwiches on the regular menu come on "fresh baked country bread with a pickle." Why a pickle? It wasn't the best accompaniment to a roasted chicken breast sandwich (above), unless you think Meyer lemon confit and pickle go together. The score was confit 10--it was brilliant to put such a thing in a chicken sandwich--pickle 0.
Also inside the sandwich were green olive tapenade, sliced tomato, frisee lettuce and mayo, moist things that required rapid eating to stave off sogginess. Sturdier bread, or at least toast, would have been more resistant.
Perhaps it was hard to appreciate the sandwiches after viewing the baked goods in the counter (above). Monday's offerings included a roasted pear and tart cherry crostata, an oatmeal brown butter scone, flourless lemon custard cake, a blackberry oat bar, an oatmeal toffee cookie and a roasted peanut coconut butterscotch bar.
A plateful of those could best a pickle any day.
The Sycamore Kitchen, 143 S. La Brea Ave., Los Angeles, CA 90036. Tel: (323) 939-0151.