If you've been in lately, you've probably noticed things looking a little greener. That's intentional.
Spring in Los Angeles doesn't come with a dramatic shift in weather — but it does come with a dramatic shift in what's showing up at the farmers market, and what we're excited to cook. May is when we really hit our stride. Stone fruit is starting to peek through. Asparagus is sweet and snappy. Peas are popping. And the herbs — the herbs are where it's at.
Here's what we're leaning into this month at Four Café:
Snap Pea & Farro Bowl — This one's been making its way around the dining room fast. Toasted farro as the base, shaved snap peas, ribbons of zucchini, pickled shallots, a soft egg, and a lemon-tahini drizzle that ties it all together. It's the kind of bowl that feels like it could only exist in May.
Strawberry Arugula Salad — Local strawberries from a small Oxnard farm, peppery arugula, crushed pistachios, shaved pecorino, and a white balsamic vinaigrette. Simple is the move right now because the ingredients are doing all the work.
Spring Green Smoothie — Spinach, frozen banana, cucumber, fresh mint, coconut water, and a scoop of plant protein. Cold, bright, and weirdly filling. We've had people come in daily for this one since it went on the board.
We try not to chase trends at Four Café — we chase what's actually good right now, what the farmers have too much of, and what our kitchen team is excited to cook. That's how we've always done it, and spring is when that philosophy shows up the most.
If you haven't stopped in for a while, this is a solid week to come back. The patio's open, the menu is fresh, and we're right where we want to be.
Come hungry.