My sister visited last week and we met our cousin for dinner at Forage in Silver Lake. It was our first time eating there and we were thrilled. Meals are served cafeteria-style meaning you order at the front and take your tray of 1 protein and 2-3 sides to your table.
Everything is locally sourced and they keep a blackboard listing each ingredient’s origin next to the counter. It sounds gimmicky but it isn’t. These people grow the food and Forage cooks it.
I had the fattoush salad with pita chips, cucumbers, cauliflower, radishes, mint and cilantro in a sumac and za’tar lemon dressing. Also, the Arugula and Kale Salad with Feta and Breadcrumbs and the Jidori chicken.
The term Jidori has been popping up on menus lately. I thought it was a brand. My friend Halie thought it was a spice, which made more sense.
The Forage site filled me in:
Jidori, translated from Japanese, means “chicken of the earth.” They’re raised locally on a family farm, and we gently roast them with herbs and garlic.
Which means delicious.
But begs the question, who decides if a chicken merits the Jidori label? Are there Japanese standard-bearers here in the Los Angeles? My research led me to this guy.
If you’re eating off of a tray you must have Mac & Cheese. This one is made with two types of cheddar and Grana Padano, which tastes like Parmesan but less salty and milder overall. An unobtrusive Parm.
Forage offers homemade cobblers and pies, but we couldn’t resist walking across the alley to Pazzo Gelato for Coconut and Macadamia Chip and Chocolate Sorbet. I can still taste the fresh coconut.