June is officially here, and if you've been into the café lately, you've probably noticed a shift. The kitchen has been leaning hard into summer — brighter colors on the line, stone fruit coming in from local farms, and a few new builds that our team has been quietly testing for weeks.
What Summer Looks Like on Our Menu
We've always built our menu around what's actually good right now, not what's convenient or shelf-stable. In June, that means:
- Nectarines and peaches from the Central Valley, hitting their peak just as we speak. We're slicing them thin over arugula with a white balsamic vinaigrette and toasted pepitas — it's the kind of combination that only works for about six weeks a year, so we're running with it.
- Cucumber-jalapeño agua fresca back on the drinks menu. It's cold, it's slightly spicy, and it's exactly what you want after a walk in Eagle Rock in 90-degree heat.
- Roasted beet and chickpea bowl — a protein-forward build with golden beets, marinated chickpeas, tahini-lemon dressing, and fresh herbs. This one checks every box: vegan, gluten-free, satisfying without feeling heavy.
Why Seasonal Actually Matters
We talk about "seasonal" a lot, and we know it can start to sound like a buzzword. So here's what it actually means in our kitchen: we don't buy nectarines in February. We don't put tomatoes on things until they're worth eating. We wait, and then when the moment is right, we build around what's best.
That philosophy comes from years of cooking in LA, where the produce windows are real and the farmers market on Colorado is a genuine part of our sourcing — not just a talking point.
Come See Us
We're open daily, and the summer menu is live now. If you haven't tried the beet-chickpea bowl yet, this week is a good week. Come hungry.
And as always — if you want something built differently, just ask. Our team is good at that.
Four Café — Eagle Rock, Los Angeles