Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Inspiration: The Tripel (Los Angeles)

Restaurant

Many of you share my addiction to Top Chef, the Bravo competition that, despite its formulaic repetition, has probably educated more Americans about food than any other show. If you are a fan, then you likely gasped as I did when Kristen swept Brooke out of the finale last season. Sure, Kristen was a talented, refined chef. But if you ask me who I want catering my last meal, I’d go with Brooke’s whimsical, Mediterranean-influenced fare in a heartbeat.

I made my first pilgrimage to her gastropub The Tripel a couple of months after the show. It was delicious and I had great company, but I learned an important lesson that day – Tripel is amazing, but avoid it like the plague at night. It is the loudest, most crowded place I’ve ever been. No exaggeration. That’s why, the second time, I went for a mellow lunch.

Tripel features a combination of lighter plates that are well suited to sharing, as well as heartier pub food if you prefer. On both occasions, I shared the Spicy Coconut and Red Curry Biscuits with Orange Blossom Honey and Clotted Cream. You could serve me biscuits dipped in gasoline, and I would probably love them. But these tiny pillows of dough are a uniquely scrumptious combination of sugar and spice, and they’re a must order if you make it out to Tripel. They inspired me to finally get up the courage to try out that Za’atar Buttermilk Biscuits recipe I’ve had my eye on for a while.

I had my other dish all to myself –a Kale and Burrata Salad with Beet Paste, Grapefruit, and Croutons. The salad accomplished what I find consistently impossible – transforming kale’s naturally tough texture into the perfect foundation for a flavor-packed dish. Jacque’s already accomplished this with her Kale-Kale Salad, but my visit to Tripel inspired me to seek out some expert kale preparation tips so that I can get experimenting. My diet could definitely use a few more leafy greens, so expect to see a Mediterranean-influenced kale dish sometime in the near future! –jaime

P.S. We also shared the perfectly seasoned and fried Sweet Potato Tater Tots. Needless to say, there was no room for dolce!

Salad

Beets

Biscuits

Tots

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2 comments on “Inspiration: The Tripel (Los Angeles)

  1. mrsgillies
    June 1, 2013

    Oh how i love tater tots. They look amazing!

  2. Pingback: Za’atar Buttermilk Biscuits with Honey Butter | Mezze & Dolce

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This entry was posted on May 30, 2013 by in M & D Inspiration, Restaurant, West.

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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