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ultragrrrl
Sarah Lewitinn
Finance bro. Restaurateur @jacaranda.la . Punk Rock Babe Paley.
Former: SPIN, PocketDJ, StolenTransmission, NYLON, Aritzia
❤️:@chefdanielpatterson
In December 2011 my father, Marc Albert Lewitinn, had to be revived following a heart attack and stroke. Because he was intubated and in a coma for many months, we didn’t know that our loud and verbose loved one was suffering from expressive aphasia… and as you can see in this video, he was able to sometimes find a lot of humor in his condition. One time I caught him trolling a spam operator and just going on and on with her in his dialect. I nearly pissed myself laughing.
He was like this for a quarter of my life, and despite this, I don’t think we’ve ever been closer. My family learned how to communicate with him - be it the few words he was able to speak, rudimentary sign language, vocal tones, or just a very very expressive face.
I filmed this clip on May 11, 2018 at the request of my friend who was doing an art project about what makes people happy. Given my dad’s condition I was initially going to interview my mom, but she got distracted and he and I agreed that he’d make a better subject. I’m so happy that I have this video. It breaks my heart a little but I’m just so fortunate. We laughed so hard that night, oh man!
Despite my father’s prolonged goodbye there’s still so much I wish I could’ve told him… but one thing I always said to him was “I love youuuuuuuu!”
Holymoses do I miss you.
We Got Married! To each other! In a shul! In Copenhagen!!!
I love you so much @chefdanielpatterson
More to come. #ultrachef
📸: @jessicalfekete
Restaurateurs. Raconteurs. Revelers.
Thank you for this ride my love.
📸: @breij for @latimes @latimesfood
“I start the morning waking up next to the chef of Jacaranda, Daniel Patterson,” Jacaranda’s Sarah Lewitinn Patterson tells us. “Who also happens to be my husband and the co-owner. He gets up by 6a every day, and I wake up a little (or a lot) after. When I’m ready for my morning coffee, I send him a text that says “good morning! I love you!” and it suddenly appears on my bedside table.”
Post coffee, it’s all about fixing work equipment, like Jacaranda’s printer, trips to Santa Monica (Boulevard) for massive bowls of pasta, a lot more sitting and eating at bars, maybe a trip to a “San” (Diego, Barbara, Francisco), and enjoying the social life that comes with opening a new restaurant for Sarah. And all when she’d much rather be doing her favorite thing: watching any TV show that utilizes Sherlock Holmes tropes.
You can discover Sarah’s full routine and more in our latest today. Link in bio.
“I start the morning waking up next to the chef of Jacaranda, Daniel Patterson,” Jacaranda’s Sarah Lewitinn Patterson tells us. “Who also happens to be my husband and the co-owner. He gets up by 6a every day, and I wake up a little (or a lot) after. When I’m ready for my morning coffee, I send him a text that says “good morning! I love you!” and it suddenly appears on my bedside table.”
Post coffee, it’s all about fixing work equipment, like Jacaranda’s printer, trips to Santa Monica (Boulevard) for massive bowls of pasta, a lot more sitting and eating at bars, maybe a trip to a “San” (Diego, Barbara, Francisco), and enjoying the social life that comes with opening a new restaurant for Sarah. And all when she’d much rather be doing her favorite thing: watching any TV show that utilizes Sherlock Holmes tropes.
You can discover Sarah’s full routine and more in our latest today. Link in bio.
“I start the morning waking up next to the chef of Jacaranda, Daniel Patterson,” Jacaranda’s Sarah Lewitinn Patterson tells us. “Who also happens to be my husband and the co-owner. He gets up by 6a every day, and I wake up a little (or a lot) after. When I’m ready for my morning coffee, I send him a text that says “good morning! I love you!” and it suddenly appears on my bedside table.”
Post coffee, it’s all about fixing work equipment, like Jacaranda’s printer, trips to Santa Monica (Boulevard) for massive bowls of pasta, a lot more sitting and eating at bars, maybe a trip to a “San” (Diego, Barbara, Francisco), and enjoying the social life that comes with opening a new restaurant for Sarah. And all when she’d much rather be doing her favorite thing: watching any TV show that utilizes Sherlock Holmes tropes.
You can discover Sarah’s full routine and more in our latest today. Link in bio.
“I start the morning waking up next to the chef of Jacaranda, Daniel Patterson,” Jacaranda’s Sarah Lewitinn Patterson tells us. “Who also happens to be my husband and the co-owner. He gets up by 6a every day, and I wake up a little (or a lot) after. When I’m ready for my morning coffee, I send him a text that says “good morning! I love you!” and it suddenly appears on my bedside table.”
Post coffee, it’s all about fixing work equipment, like Jacaranda’s printer, trips to Santa Monica (Boulevard) for massive bowls of pasta, a lot more sitting and eating at bars, maybe a trip to a “San” (Diego, Barbara, Francisco), and enjoying the social life that comes with opening a new restaurant for Sarah. And all when she’d much rather be doing her favorite thing: watching any TV show that utilizes Sherlock Holmes tropes.
You can discover Sarah’s full routine and more in our latest today. Link in bio.
Asparagus, buckwheat, wheatgrass
Asparagus from Roscoe Zuckerman, grown in the Sacramento Delta, the only asparagus I’ve used for the last twenty years. Cooked and cooled in its juice. Wrapped in a buckwheat crepe studded with toasted buckwheat. On the inside is a sauce made from roasted shallots, preserved lemon (the insides), miso and lemon juice, which functions as both flavoring and glue. Also some finely chopped preserved lemon peel. A bit of puffed buckwheat on top. Sauce of wheatgrass (which we get in trays and juice ourselves), and a little fresh cheese on the side. Earthy and nutty and sweet, flavors of pasture in spring.
We’re very specific about ingredients. Certain things from certain places with certain flavors. Our menu is a composite not only of cooking techniques but even more, what’s growing right now that we’re excited about - we work very hard to find the best ingredients before we ever pick up a knife.
There’s a lot of content about technique these days because in a way that’s the easy part, the recreatable part, and - I know - it’s looks good on the gram. When I was growing up there were dishes that seemed like magic, completely unknowable. Now the most complicated techniques can be found on YouTube, spelled out in great detail. And that’s great and populist and I love it. But for me the shopping is the thing, always elusive and ever changing, always chasing seasons. The biggest challenge is finding and choosing the right ingredients, because there’s no algorithm for nature, especially now.
Anyway this dish is off the menu. Roscoe’s season ended a month early, at least for SoCal folks. I’d like to say it will be on next year, but who knows! 😊
📸 @wonhophoto
My sister @sararose.yoga had a yoga studio in Western MA for many years, and one time when I was visiting she gave me a shirt. The studio logo was on the back and on the front it just said, Practice. I wore that shirt until it fell apart, and even then I couldn’t bring myself to get rid of it. I loved it because yoga, like cooking, is a practice, but also because the word suggests commitment, humility, constancy, the idea that every day I’m going to practice to get better, even though I know I will never be perfect. In cooking or life.
The internets these days are full of perceived perfection. Carefully cultivated stories, perfect molds that make perfect little tart shells, the perfect dish captured at the perfect time for all to see that so much winning is happening. It’s dizzying, because every day I go into the kitchen with the intention to do everything perfectly and every day I - we - struggle. Sometimes ingredients, equipment, people aren’t at their best. But we try!
This is a dish of artichoke. It’s painstakingly trimmed and cooked with lemon and olive oil, then the middle is cut out and turned into a thick puree that we use to refill the center. On top of that is a puree of onion and green garlic that is sharpened with champagne vinegar. Some ribbons of steamed sweet potato (surprise!), some spring things, a broth of pea tendrils and mint that is made with ice and water just before serving that is light and flavorful and almost creamy in body but not fixed with fat so it’s evanescent, brilliant green when made and then fading within an hour or so. Some good olive oil.
They don’t all look this good. Sometimes the sweet potato breaks in places or the ribbons don’t fall perfectly or the shape is just less pleasing. Maybe other people don’t notice but I do. And I accept it. I’d love for every one to be perfect but that’s not possible. Difficult shapes that are made by hand to look beautiful and simple will never be perfect every time. The important thing is that every day we try to make them a little better.
Practice 💜
📸 @wonhophoto
@chefdanielpatterson and Sarah Lewitinn (@ultragrrrl) want their new Los Angeles restaurant to be a fine-dining destination with dinner-party vibes.
So at @jacaranda.la, which will open today, the married couple has a six-seat communal table for guests who are inclined to make new friends.
Patterson wants to rethink tasting-menu culture at the 30-seat restaurant. And one thing that Lewitinn noticed at Jaca Social Club, Jacaranda’s precursor, was demand from solo diners.
Read more by @andywangnyla at the link in our bio.
@chefdanielpatterson and Sarah Lewitinn (@ultragrrrl) want their new Los Angeles restaurant to be a fine-dining destination with dinner-party vibes.
So at @jacaranda.la, which will open today, the married couple has a six-seat communal table for guests who are inclined to make new friends.
Patterson wants to rethink tasting-menu culture at the 30-seat restaurant. And one thing that Lewitinn noticed at Jaca Social Club, Jacaranda’s precursor, was demand from solo diners.
Read more by @andywangnyla at the link in our bio.
@chefdanielpatterson and Sarah Lewitinn (@ultragrrrl) want their new Los Angeles restaurant to be a fine-dining destination with dinner-party vibes.
So at @jacaranda.la, which will open today, the married couple has a six-seat communal table for guests who are inclined to make new friends.
Patterson wants to rethink tasting-menu culture at the 30-seat restaurant. And one thing that Lewitinn noticed at Jaca Social Club, Jacaranda’s precursor, was demand from solo diners.
Read more by @andywangnyla at the link in our bio.
@chefdanielpatterson and Sarah Lewitinn (@ultragrrrl) want their new Los Angeles restaurant to be a fine-dining destination with dinner-party vibes.
So at @jacaranda.la, which will open today, the married couple has a six-seat communal table for guests who are inclined to make new friends.
Patterson wants to rethink tasting-menu culture at the 30-seat restaurant. And one thing that Lewitinn noticed at Jaca Social Club, Jacaranda’s precursor, was demand from solo diners.
Read more by @andywangnyla at the link in our bio.
@chefdanielpatterson and Sarah Lewitinn (@ultragrrrl) want their new Los Angeles restaurant to be a fine-dining destination with dinner-party vibes.
So at @jacaranda.la, which will open today, the married couple has a six-seat communal table for guests who are inclined to make new friends.
Patterson wants to rethink tasting-menu culture at the 30-seat restaurant. And one thing that Lewitinn noticed at Jaca Social Club, Jacaranda’s precursor, was demand from solo diners.
Read more by @andywangnyla at the link in our bio.
@chefdanielpatterson and Sarah Lewitinn (@ultragrrrl) want their new Los Angeles restaurant to be a fine-dining destination with dinner-party vibes.
So at @jacaranda.la, which will open today, the married couple has a six-seat communal table for guests who are inclined to make new friends.
Patterson wants to rethink tasting-menu culture at the 30-seat restaurant. And one thing that Lewitinn noticed at Jaca Social Club, Jacaranda’s precursor, was demand from solo diners.
Read more by @andywangnyla at the link in our bio.
@chefdanielpatterson and Sarah Lewitinn (@ultragrrrl) want their new Los Angeles restaurant to be a fine-dining destination with dinner-party vibes.
So at @jacaranda.la, which will open today, the married couple has a six-seat communal table for guests who are inclined to make new friends.
Patterson wants to rethink tasting-menu culture at the 30-seat restaurant. And one thing that Lewitinn noticed at Jaca Social Club, Jacaranda’s precursor, was demand from solo diners.
Read more by @andywangnyla at the link in our bio.
@chefdanielpatterson and Sarah Lewitinn (@ultragrrrl) want their new Los Angeles restaurant to be a fine-dining destination with dinner-party vibes.
So at @jacaranda.la, which will open today, the married couple has a six-seat communal table for guests who are inclined to make new friends.
Patterson wants to rethink tasting-menu culture at the 30-seat restaurant. And one thing that Lewitinn noticed at Jaca Social Club, Jacaranda’s precursor, was demand from solo diners.
Read more by @andywangnyla at the link in our bio.
THANK YOU THANK YOU @heyhochman for the nice words! It’s true that this is a scary time to open a restaurant but we’re so excited to be doing this together and we’re going to try our best to make it work 😊
Much love,
Daniel & Sarah
I started working with @matttinder at Coi in 2011. For four intense years we worked together and travelled to events around the world. His desserts were brilliant and much copied. We had a kind of creative synchronicity that is extremely rare in any field but especially in restaurants. He went on to open Saboteur Bakery near Seattle, which he ran for several years.
Matt moved back to the Bay and started doing some consulting, but we were always talking about cooking together again.
I am so, so excited to have Matt in the kitchen at Jacaranda. His influence - creatively, technically and as a leader - crosses to savory food as well. I’m very impressed at how his cooking has grown and matured, still delicious and innovative but more layered and thoughtful and consistent.
A couple snaps of first desserts. A dish of raw chocolate and roasted kelp that is extraordinary, strange and familiar all at the same time. And what he calls fruit anarchy, a last plate, a still life of barely touched and preserved fruit that is a mix of improvisation and preparation, the best of last season and also of right now.
Grateful to you my friend. Having so much fun cooking together ❤️
I started working with @matttinder at Coi in 2011. For four intense years we worked together and travelled to events around the world. His desserts were brilliant and much copied. We had a kind of creative synchronicity that is extremely rare in any field but especially in restaurants. He went on to open Saboteur Bakery near Seattle, which he ran for several years.
Matt moved back to the Bay and started doing some consulting, but we were always talking about cooking together again.
I am so, so excited to have Matt in the kitchen at Jacaranda. His influence - creatively, technically and as a leader - crosses to savory food as well. I’m very impressed at how his cooking has grown and matured, still delicious and innovative but more layered and thoughtful and consistent.
A couple snaps of first desserts. A dish of raw chocolate and roasted kelp that is extraordinary, strange and familiar all at the same time. And what he calls fruit anarchy, a last plate, a still life of barely touched and preserved fruit that is a mix of improvisation and preparation, the best of last season and also of right now.
Grateful to you my friend. Having so much fun cooking together ❤️
I started working with @matttinder at Coi in 2011. For four intense years we worked together and travelled to events around the world. His desserts were brilliant and much copied. We had a kind of creative synchronicity that is extremely rare in any field but especially in restaurants. He went on to open Saboteur Bakery near Seattle, which he ran for several years.
Matt moved back to the Bay and started doing some consulting, but we were always talking about cooking together again.
I am so, so excited to have Matt in the kitchen at Jacaranda. His influence - creatively, technically and as a leader - crosses to savory food as well. I’m very impressed at how his cooking has grown and matured, still delicious and innovative but more layered and thoughtful and consistent.
A couple snaps of first desserts. A dish of raw chocolate and roasted kelp that is extraordinary, strange and familiar all at the same time. And what he calls fruit anarchy, a last plate, a still life of barely touched and preserved fruit that is a mix of improvisation and preparation, the best of last season and also of right now.
Grateful to you my friend. Having so much fun cooking together ❤️
I have a fine dining restaurant. In a few days I’ll officially be an actual restaurateur!!!
… with my husband @chefdanielpatterson! If anyone ever asks me for advice on opening a restaurant my answer will be to marry into the opportunity bc otherwise I have no freaking idea how to do it. Daniel did everything, I just fluttered around like an annoying sprite telling him that he looked handsome every time he seemed stressed out. But you can’t marry my husband because he promised that I’d be his final wife.
I have a fine dining restaurant. In a few days I’ll officially be an actual restaurateur!!!
… with my husband @chefdanielpatterson! If anyone ever asks me for advice on opening a restaurant my answer will be to marry into the opportunity bc otherwise I have no freaking idea how to do it. Daniel did everything, I just fluttered around like an annoying sprite telling him that he looked handsome every time he seemed stressed out. But you can’t marry my husband because he promised that I’d be his final wife.
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