Rose & Warren Schwartz

Written by Nicole Borden

Magpies Softserve | Los Angeles

June 2021


Bio

Galleries
72nd Rising Stars
72nd Rising Stars

2021 Los Angeles Rising Stars Restaurant Week

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Articles
Recipes
Muffaletta Breadsticks
Muffaletta Breadsticks

Giardiniera, Provolone, Swiss, Capicola, Salami, Kalamata and Manzanilla Olives, Sesame Seeds | Baker Kelly Jacques of Ayu Bakehouse

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Filé Ice Cream
Filé Ice Cream

Salt and Pepper Meringue, Cane Sugar Waffle Cone, Toasted Benne Seeds | Pastry Chef Nola Carpenter of Mosquito Supper Club

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Brownie Croissant
Brownie Croissant

TCHO Chocolate Brownie Filling, Nielsen-Massey Vanilla, Sea Salt | Baker Martha Gilreath of Nolita Bakery

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Slow-Cooked Prime Rib
Slow-Cooked Prime Rib

Niman Ranch Grassfed Beef Prime Rib, Beef Fat Salsa Verde, Worcestershire Sauce, Lovage Oil | Chef Brad Willits of Hatchet Hall

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Joumou Gnocchi
Joumou Gnocchi

Squash Gnocchi, Oxtail Gravy, Parmesan, Parsley | Chef Charly Pierre of Fritai

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No Ordinary Love
No Ordinary Love

Gin, Cocchi Americano, Elderflower Liqueur, Aloe Liqueur, Gentian Liqueur, Dehydrated Lime, Rose | Bartender Juice LeClair of NightBloom

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Braised Lamb-Foie Gras Terrine
Braised Lamb-Foie Gras Terrine

Sunchoke Mustard, Mayhaw Jam, Shoestring Potatoes | Chef Rob Mistry of Gautreau’s

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Arroz Meloso
Arroz Meloso

Bomba Rice, Gulf Shrimp, Crawfish, Mussels, Garlic Aïoli, Parsley | Chef Adolfo Garcia of Dolfy’s

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Berbere-Spiced Tuna Carpaccio
Berbere-Spiced Tuna Carpaccio

Pickled Galia Melon, Fermented Daikon, Vinaigrette, Pistachios, Sping Onions | Chef Rob Tabone of Patula

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Porgy Crudo
Porgy Crudo

Swamp Dashi, Kohlrabi, Scallions, Olive Oil | Chefs Evan Ingram and Brenna Sanders of The Crustacean Club

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Nicole Borden
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