Clover, which debuted its first juice bar on La Brea in January, is now opening a take-away window at the Churchill on West 3rd Street (look for a Clover awning on the east side of the restaurant).
Set to open March 11, the to-go Clover will offer cold-pressed juices, Stumptown coffee and salads and bites from Churchill executive chef Bruce Kalman, with vegan and vegetarian selections. Kalman's breakfast, lunch and "late night" options include: an egg sandwich with bacon, avocado, tomato jam and Grafton cheddar; Tuscan kale salad with Midnight Moon goat cheese, raisins and Meyer lemon vinaigrette; beet salad with wheat berries, quinoa, goat feta, greens and tarragon mustard vinaigrette; a Cubano with ham, Gruyere, pork belly and pickles; and pizza (including vegan and gluten-free) by the slice.
Pastries and sweets will be created by Lauren Lobley of Charm City Cakes Los Angeles: energy bars, mini doughnuts, cookies, granola and muffins, also with gluten-free options.
To celebrate, Kalman is preparing a four-course juice-pairing menu at the Churchill from Tuesday, March 19, to Friday, March 22.
On the menu is a first course of carrot-apple juice paired with seared sea scallop, maitake mushrooms, English peas and glazed Nantes carrots; the second course, Clover's Ginger Snap juice paired with: Maggie’s Farm greens, lamb bacon, preserved Meyer lemon, shaved baby artichokes and Parmigiano-Reggiano; the third course is the Go Big juice (beets, kale, carrot, apple, watercress, lemon and ginger) paired with Paso Prime grass-fed hanger steak, gnocchi alla romana, crispy Tuscan kale and roasted beet butter; and for dessert, the Triple Citrus with dandelion sorbet. The cost is $45 per person; call the restaurant at (323) 655-8384 for reservations.