There's a particular feeling that arrives in the kitchen every May. The heavy greens of winter give way to something brighter — sugar snap peas that crunch loud enough to hear across the room, radishes the color of sunsets, baby lettuces with that sweet, almost grassy bite. Spring in Los Angeles doesn't always make itself known on the calendar, but it absolutely makes itself known at the farmers market.
And what comes home from the market shapes what lands on your plate.
Right now we're deeply into spring peas, shaved fennel, and Little Gem lettuce — all of which have been showing up across our menu in small but meaningful ways. Our grain bowls are getting dressed with lemon-herb vinaigrettes that lean bright and acidic. We've been folding fresh herbs — chervil, tarragon, dill — into things that didn't have herbs before and wondering why we ever stopped.
Why Seasonal Eating Actually Matters
We know "seasonal" gets thrown around a lot. But there's a real reason we care about it beyond the buzzword: produce that's in season tastes dramatically better, and costs less to source at peak quality. That means we can put better ingredients in your bowl without charging Erewhon prices for the privilege.
May is also the window right before summer heat arrives and sweetness peaks in stone fruits. So if you've been waiting to try something new, now is a good time to come in. The menu is quietly at its most expressive.
What We're Feeling Right Now
A few things that have been making us happy in the kitchen this month:
- Cold brew with oat milk and cardamom — we've been drinking it by the gallon
- The Spring Grain Bowl — if you haven't had it yet, fix that
- Smashed avocado on sourdough — okay it's always on the menu, but it's especially good with the tomatoes right now
- Green smoothies — our rotating green blend has been hitting differently with fresh mint in the mix
Come Say Hi
We're in Eagle Rock, Monday through Sunday, and we're always happy to talk food. If you're curious what's freshest on a given day, just ask whoever's at the counter — they know. That's the advantage of a kitchen this size: nothing sits around long enough to stop being exciting.
Spring doesn't last forever. Come eat something good while it does.