Good! Then it’s time to hit ‘Little Pine,’ Moby’s Silverlake restaurant, ASAP! It comes highly recommended, by me, but, before I strike another key, here’s what the man himself has to say about this unique little spot:
“…i can write about food and veganism and architecture & design, but it’s a lot more compelling and interesting to open a restaurant and show actual, physical examples of food, community, veganism, and architecture & design. blogs and Instagram are great, but a picture of food will never replace an actual, beautiful plate of food served in a beautiful space…” (littlepinerestaurant.com)
See? Definitely a necessary interruption, as he duly points out the inadequacy of words, when actions are really what it’s all about. So, I’ll keep this brief. Yes, blogs etc. can spread the news, and quite effectively provide people with the opportunity/information they need to begin a whole-food plant based diet. But why not just drag a skeptic kicking and screaming to dinner…and let them get a taste of what they’re not missing. The whole purpose here naturally being – to reinforce the power of doing, over just saying. And, while not everyone will have the opportunity to open a (non!) greasy spoon in their lifetimes, this is the kind of effort anyone can make. I know I plan to return with as many cynics as I can squeeze in one sitting next time!
Serving beyond delicious Mediterranean inspired California cuisine, “featuring 100% plant-based produce and ingredients”, Moby’s restaurant is exactly as he describes it above….plus 10% cooler (littlepinerestaurant.com). It has an intimate, but very relaxed, community feel – a vibe that so many places strive for, but completely miss the mark on. Now, this, to me, was awesome, as in having a celebrity owner, I was expecting a little pretentiousness. But, I guess, when you have a proprietor that gets the fact that we are all made of stars – then you’re really all set.
This “we,” of course, also includes all sentient beings, an equality the menu rightfully recognizes by stating that all profits go to animal welfare organizations. So, all the more reason to support a plant-based way of life that is not only commendable, but also sustainable. Blasting “Go – The Very Best Of…” in the car on the way home, one particular chorus jumped out at me, one I hadn’t paid any heed of in my omnivorous past life… “growing in numbers, growing at speed, can’t fight the future, can’t fight what I’ve seen” (Moby). But listening now, it suddenly had new meaning i.e. that fact that the future is truly vegan, as we can’t sustain a future without it…
Ok, this wasn’t brief, but words are all I have for now – unless you deem the ethical undertakings of my knife and fork to be suitable enough action. Oh, and here’s what we ate, together with some kick-ass sparkling wine cocktails…
- Panzanella – Toasted Bread, Avocado, Market Vegetables
- Brussels Sprouts – Apple, Fennel, Apple Cider Gastrique
- Fennel Flatbread Pizza – Housemade Sausage, Fennel, Romesco, Spinach, Parmesan
- Mushroom Bourguignon – Crimini Mushrooms, Pearl Onions, Carrots, Cotes du Rhone, Mashed Potatoes
- Garlic Basil Gnocchi – Pine Nuts, Pesto, Market Vegetables, Bread Crumbs
No dessert this time, as we were completely stuffed with this lot, but don’t worry, it’s happening…in the very near, vegan secured, future!
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