We love a good power lunch as much as anyone. But the tradition of brokering deals over a gargantuan steak, basket of bread and a midday martini? That’s not how we roll.
So we’re thrilled that one of Beverly Hills’s most beloved power lunch spots, the restaurant at Barneys New York, has hit the “refresh” button on lunchtime luxury. Formerly Barney Greengrass, it’s been reimagined as Freds, and the decadent, deli-style menu of caviar blinis and pastrami reubens has given way to farmers’ market salads and pressed juices.
The chef responsible for the transformation is Mark Strausman, a New Yorker with a farm-to-table philosophy and Italian background who oversees Barneys restaurants nationally. He’s having a field day sourcing organic produce from local family farms.
Though the produce selection is ever-changing, you’ll likely find staples like kale, Swiss chard, Haas avocados and Fuji apples. Romney and Bowman also make a point to feature more obscure varietals (when in season) like finger limes, chilacayote, mirabelle plums and watermelon radishes. Local food products including granola, nut butter and jam are also in the mix.
And if you spot Eureka lemons from “Edgemont Farms,” just know that it’s a fancy name for Romney’s own East Hollywood backyard.
POP Produce at Arroyo General
5028 York Blvd., Los Angeles