Please join us for another round of Bakers Making Everything, in which 3 pastry chefs do the entire menu and run the whole shebang.
June 6: Na Young Ma of Proof Bakery
June 13: Shannon Swindle of Craft LA
June 20: Christine Moore of Little Flower and Lincoln
savory and sweet foods, plus full bar with Mark Hendrix on cocktails; tasty wine list; corkage $20
Please note: our seating is mostly communal. If it is warm, the tables may well be outdoors under the skydome.
PARKING: street parking only—Clearwater, Ripple, Fruitdale, Gilroy. Please be considerate of our neighbors.
If you have trouble with open table, if your desired time is unavailable, or if you are just plain analog, please EMAIL us. If you have any dietary concerns the kitchen should be advised of, please indicate on your reservation form. And if you are a chronic last minute canceller, please indicate on your reservation form.
MENU subject to change
3 courses, $48
first course - for the table
charred eggplant puree, labneh, dukkah & garlic naan
barbara's lettuces, goat feta, apricots & whey vinaigrette
second course - choice of:
ricotta cuscino, summer squash succotash & almond
ahi tuna, wild rice, fennel, olive & red walnut
smoked pork rack & braised belly, pole beans & sweet onion
third course - for the table
olive oil & almond cake, poached summer fruits & peach leaf creme fraiche
extras - a la carte
toasts: priced each
chicken liver with lemon herbs & radishes
ricotta with peas & mint
duck egg salad with curry & coriander
winnimere cheese (raw cow milk) with brioche & apricot mostarda
wild mushroom & summer truffle tart
cucumber & avocado salad
Pastry Chef, Craft Los Angeles
Shannon Swindle credits a family of adventurous foodies and Chez Panisse’s Alice Waters as his greatest inspirations for becoming a chef. In a time where people were eating canned vegetables and processed foods, his family made everything from scratch. His grandparents’ gardens spawned an obsession for ripe, perfect produce, and this obsession is apparent in Shannon’s fruit-focused dessert menu as pastry chef of Craft Los Angeles.
Shannon began his restaurant career by volunteering in a professional kitchen, but it wasn’t long before he turned his curiosity into a paying profession. Over the years he worked with some of Texas’s most acclaimed chefs, including Emmett and Lisa Fox, Dean Fearing, Stephan Pyles and Kent Rathbun.
His career in pastry may seem an unlikely one, given that Shannon is a Type 1 diabetic. But it was out of necessity that he discovered his talent: creating desserts that are focused on the natural sweetness of high-quality ingredients. It is this focus on perfect product that makes him a perfect fit at Craft.
Shannon joined the Craft family in 2006, when he became the pastry chef at Craft Dallas. He was part of the team that helped the restaurant earn four stars from The Dallas Morning News, and reviewer Bill Addison wrote, “I’ll look forward to quarterly sojourns back to Craft solely for the pleasure of Mr. Swindle’s sweets.”
In 2009, Shannon moved west to become pastry chef of Craft Los Angeles. In his current role, he focuses on sourcing from local family farms and foraging for seasonal ingredients, and his creations have garnered praise from critics and guests alike for his unfussy, natural flavor combinations. S. Irene Virbila of The Los Angeles Times awarded Craft Los Angeles three-and-a-half stars, writing, “Swindle doesn’t miss a beat.”
Shannon currently lives in the Silverlake neighborhood of Los Angeles with his partner. His hobbies include hiking and camping in the mountains of California.
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For more information, please contact BeccaPR at
212.633.2129 or firstname.lastname@example.org.