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Must-try dessert? The Must's take on the Fluffernutter sandwich

March 6, 2009 |  1:30 pm

Fluffernutter

In today's Calendar section I take a look at two new bars in downtown L.A.'s Bank District.  One of the hangs, wine and beer bar the Must, actually has a notable food angle. The owners of the 5th Street bar have tapped Mary Ann Salcedo, a former sous-chef from Gordon Ramsay's "Hell's Kitchen," as chef.  Salcedo's menu is interesting (and well priced, might we add), but one item seems to have piqued the interest of just about anyone who has room left for dessert: the Fluffernutter. 

Pictured above, the Must's take on the sandwich (which, apparently, has been trademarked) is so rich you can probably split one order with three friends and still feel full. The bar and restaurant, which recently added lunch service, uses bananas for its interpretation of the sandwich.

Marshmallow Fluff was invented in Massachusetts, and according to a 2006 Boston Globe article, state Rep. Kathi-Anne Reinstein proposed that the Fluffernutter be declared Massachusetts' "official" sandwich.

Any Daily Dish readers care to share their Fluffernutter experiences?  We're all ears.

Bonus: After our post ran, we got our hands on the recipe for the Must's unique take on the Fluffernutter. Here it is: smoked almond peanut butter, marshmallow fluff and bananas on pan-fried brioche bread served with chocolate ganache sauce.

The Must, 118 W. 5th St., Los Angeles. (213) 627-1162.

-- Charlie Amter

Photo:  Fluffernutter at the Must. Credit: Jay L. Clendenin / Los Angeles Times

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