There's a particular moment every June when the Eagle Rock farmers market shifts — the root vegetables and citrus step back, and suddenly everything smells like warm stone fruit and fresh herbs. That's our cue.
At Four Café, our menu is always listening to what's happening outside. And right now, what's happening outside is genuinely exciting.
What's in the Bowl Right Now
We've been leaning hard into summer stone fruit this month — white nectarines and Santa Rosa plums from a small family orchard out of Brentwood. You'll find them showing up in our grain bowls alongside a tahini-lemon drizzle and toasted pepitas. It's the kind of combination that sounds simple until you taste it and realize you've been eating salads wrong all winter.
We're also deep in corn season, and we're not wasting a single kernel. Look for our roasted corn and farro bowl, built with a smoky chili vinaigrette, quick-pickled red onion, and a handful of fresh cilantro. It's hearty without being heavy — which is exactly the sweet spot for summer eating.
What We're Drinking
Our cold brew lavender latte has officially returned (you asked, we listened). We're also running a seasonal hibiscus agua fresca made in-house daily — tart, floral, lightly sweetened with agave. Perfect for 85-degree Eagle Rock afternoons.
Why This Matters to Us
We've been doing this since 2010, and the thing we're most proud of isn't the menu itself — it's how the menu changes. We don't pull from a corporate seasonal rollout calendar. We walk the market, we talk to growers, and we build around what's actually good right now.
That philosophy keeps us on our toes. It also means that when you come in this week, you're getting ingredients at their absolute peak. Not engineered for shelf life. Not shipped from a warehouse. Just good, honest food at the right moment.
Come see us in Eagle Rock. The summer menu is live, and the nectarines won't wait.