Fresh Fava Beans - Los Angeles Times


Fresh Fava Beans - Los Angeles Times

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They may look like lima beans, but favas are tastier--sweet, delicate and with a denser texture. * Traxx: On Saturday evenings, this stylish restaurant in the magnificent downtown train


station serves a giant double-cut veal chop with polenta and fava beans and baby artichokes in tarragon demiglaze. (Veal chop, $25.) Traxx, Union Station, 800 N. Alameda St., Los Angeles,


(213) 625-1999. * Rockenwagner: Here, a roasted rack of lamb (available on special) is set on a wedge of sweet corn torte and covered in fava beans, pearl onions and English peas, set off


with a subtle honey-lavender aioli. (Dijon-encrusted lamb with a vegetable ragu over a sweet corn torte, $25.) Rockenwagner, 2435 Main St., Santa Monica, (310) 399-6504. * Cicada: Try the


seasonal risotto of Maine sea scallops, caramelized spring onions and favas, or sea bass with a flavorful hash of fingerling potatoes, carrots, favas and roasted shallots emulsified with a


little rich, sweet lobster juice. (Carnaroli rice with seared sea scallops, $17; seared Mediterranean sea bass, $28.) Cicada, 617 S. Olive St., Los Angeles, (213) 488-9488. * 5 Dudley: On


chef Michael Wilson’s revolving menu you might find lobster ravioli with favas, ham hocks and tarragon in a lobster bisque, or a tender duck breast coated in fava bean puree with cipolline


onions, gnocchi and Swiss chard in a black pepper honey glaze. (Lobster ravioli with fava beans, $26; Muscovy duck breast coated in fava beans, $28.) 5 Dudley, 5 Dudley Ave., Venice, (310)


399-6678. * Tuscany, Il Ristorante: Copper River salmon comes on a bed of minty baby artichokes sprinkled with fava beans; fried escolar is served on fava, Spanish and cannellini beans


topped with stewed peppers. (Copper River salmon with fresh fava beans and baby artichokes, $21; scallops of escolar with three-bean salad and peperonata, $21.) Tuscany, Il Ristorante,


Westlake Plaza Center, 968 S. Westlake Blvd., Westlake Village, (805) 495-2768. * Cienega: Chef Jon Fernow’s delicate appetizer of rich, tender braised veal cheeks come with chive and


parsley gnocchi and a sprinkling of sweet, barely cooked baby fava beans. (Braised veal cheeks with herbed gnocchi and spring fava beans, $9.) Cienega, 730 N. La Cienega Blvd., West


Hollywood, (310) 358-8585. MORE TO READ