Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

A week of matzo brie at Jar

March 17, 2012 |  9:30 am

MatzoIf you didn't grow up with it -- and maybe even if you did -- matzo brie is the culinary equivalent of  wet cardboard. Jar chef Suzanne Tracht is out to change that impression. In honor of Passover, Tracht is offering a week of matzo brie variations.

Though it's typically eaten at breakfast, Tracht will be serving her matzo bries at dinner. There will be the traditional mixture of course -- basically just matzos soaked in eggs and fried-- like French toast without the syrup. Then there will be the variations -- one made with five spring onions, another with matzos served chilequiles-style, matzo brie with pencil asparagus, burrata and brown butter, matzo brie with roasted shimeji mushroom and truffle cheese, and riffing on that French toast theme, matzo brie with roasted apple and Vermont maple syrup -- and because this is Los Angeles and anything is possible -- matzo brie with kimchi.

The menu will start Saturday (Friday dinner is given over to a Seder), with the basic ($12) and one variation ($15) available each night. 

8225 Beverly Blvd., Los Angeles, (323) 655-6566.



Critic's choice: Barbecue in Los Angeles

Look who's cooking at the Los Angeles Festival of Books

Video: Spring vegetable ideas from the L.A. Times Test Kitchen

--Russ Parsons

Photo credit: Al Seib/Los Angeles Times