Whole Life Magazine

December / January 2015

Issue link: https://digital.copcomm.com/i/610464

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Page 17 of 43

E diBOL, the recently opened passion project of owner and chef Andrea Uyeda, features an inventive, intensely fl avor- ful menu of virtually irresistible dishes designed to be eat- en from a bowl. The restaurant is sleek, airy and modern/indus- trial in design, glowing with hand-stained blue teak and lapis lazuli countertops. Both indoor and al fresco dining is available. Uyeda's inspiration for the restaurant—which she designed, as well as helms—originated with cooking Sunday dinners at her grandparents' house in Boyle Heights. "By age 11, I had taken on the responsibility of cooking dinner for the family each night," she says. "A bowl of Japanese rice was a part of every meal. The ediBOL menu stems from my favorite way of eating—from a bowl fi lled with fresh ingredients, hand-crafted fl avors, and various textures and temperatures." BOL options can be served vegan, vegetarian, or with meat or fi sh added, with gluten-free options as well. Every dish we tasted was vibrant with rich fl avor, yet never heavy or oily. "I use a great deal of herbs and spices, seasoning with fresh ginger, citrus and very little oil, except for small amounts for fl avor," Uyeda explains. The restaurant offers both Hot and Cool BOLs, many made with delicate Kokuho rose rice; a BOLwich sandwich, Morning BOLs and Brunch BOLs. And let's not forget the CrumBOLs baked goods, AddictaBOL desserts, and DrinkaBOLs—fresh juices and house-crafted cocktails, wine, beer, sake and shochu. We began by sharing the BOLwich, sharp cheddar and Muenster cheese melted with caramelized onion on a pretzel baguette, dressed with stoneground mustard. Arguably the richest dish on the menu, the combination of fl avors is an in- tense, sophisticated take on grilled cheese. Next up: one of the BOL bites—rice fritters. What a revelation in fl avor! Crisp with a soft, chewy center and sweet lemon glaze, these delightful vegan treats are addictive. Our beverages were two RefreshaBOLs: crisp, clean Celery included lemon, lime and cucumber; the sweeter, beau- tifully nuanced Strawberry Rhubarb had notes of hibiscus, lem- on and basil. The VegiBOL main dish is a warm medley of organic chick- peas, spinach-basil pesto, tamari-sake heirloom rice, sesame bean sprouts, kohlrabi, candied almonds and pickled golden raisins. It's topped with a crisp, breaded poached egg that swirls into the oth- er ingredients in an explo- sion of fl avor. On the Cool BOL side, Miso Peanut Ramen spar- kles with taste. Already in- cluded in many best-of lists comparing noodle dishes around town, the perfectly chewy ramen noodles are dressed with honey miso, served over greens, and topped with red pepper, edamame, pickled carrots, scallions, shiitake mushrooms and roasted peanuts. The taste is reminiscent of a light Pad Thai. Among the craft cocktails, DelectaBOL lives up to its name, featuring a zingy blend of lemon shrub, thyme, ginger, and lem- ongrass with shochu. The PleasureaBOL is based on strawberry rhubarb, hibiscus and basil with shochu and prosecco. From the extensive brunch menu, we sampled a cheddar buttermilk biscuit that comes with a soft scrambled egg with scallions, and a tomato remoulade. But it's the fl uffy biscuit that will make you want a second order. Despite all that food, we quickly cleared our French Toast Custard dessert bowl, with frozen custard center and topped with maple syrup. It's a testament to the chef's light touch that we still had room for it. Chef Uyeda says that to her, bowl meals symbolize love, fam- ily, comfort and "all that's good in life, with a punch of bold fl avor." Go feel like one of the family seven days a week at 300 S. Santa Fe Avenue, in the One Santa Fe complex in DTLA's Arts District. eat here now By Genie Davis Bowled over with fl avor EDIBOL FEAST Photos: Top courtesy EdoBOL; bottom, Genie Davis 18 wholelifetimes.com

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