8428 Melrose Place Unit E
Los Angeles, CA 90069
eat@croftalley.com
Chef Tran brings a global approach that includes French, Vietnamese, Italian and Irish influences to the decidedly Northern European and Latin heritage of sandwiches, charcuterie, smoked and cured meats, exotic and humble local vegetables and fruits. The menu promises frequent changes based on local availability but for the lunchtime menu, diners can expect salads including: Tuscan lacinato kale salad with garden herbs, citrus vinaigrette, and toasted shallots, charred pulpo salad with macerated ginger vinaigrette and
runner beans, and kimchee-soaked butter lettuce, pineapple mint, and gochujang vinaigrette;
sandwiches including: speck and gruyere fondue grilled cheese, mushroom pate, fontina and
sauce gribiche tartine, and tofu and mushroom banh mi. Charcuterie and cheeses vary daily
but currently include the renowned Cabacero de Iberico; house cured kurobuta (Japanese
Berkshire hog) jowl, sardine, vegetable and mushroom pates, bitter chocolate “Salumi,”
Challerhocker (cow), Mycella Blue (cow), Cabot Clothbound Cheddar, and house- made
goat ricotta.
