Decisions, decisions. Recording artist Miguel and his wife Nozanin Mandi, join Jeremy Fall at the opening of Easy’s. Photo: Jon Hwang
“I think the menu, on the whole, is a representation of LA – a bunch of different styles and cultures clashing in one place to create this thing that seems insane but just somehow works.”
WEST HOLLYWOOD, CA (LA ELEMENTS) 1/10/2019- Cravings. Who knows why you crave the forbidden food combos that you do? It’s not, well, easy to find a restaurant that will cater to just any eclectic palate. And this is exactly why we were so pleased with our latest dining discovery, Easy’s, at the Beverly Center in West Hollywood.
The menu at Easy’s boasts a selection of offerings that come always with a twist. Playing it somewhat safe during my first visit, I selected from the Air, Land, or Sea? section of the menu and enjoyed the Seared Salmon and Pesto with buffalo honey crisp brussel sprouts and sharp cheddar mashed potatoes. While salmon by itself can be rather bland, the slightly nutty taste of the pesto added just the right amount of flavor. More people would definitely eat their brussel sprouts if they had the delightful sweet flavoring that Easy’s offers. The Sharp Cheddar Mashed Potatoes? Serious creamy comfort food accented with a side of fried cheese. My guest opted for breakfast fare and selected the Pork Belly Benedict. True, there are a number of eateries that offer this savory treat, but Easy’s makes theirs especially crushworthy with maple braised pork belly, barbecue hollandaise and maple butter.
We indulged in the cocktail selections opting for a hearty Kimchi Bloody Mary and one of their milkshakes for grownups: the vanilla vodka spiked Tang Julius. Cereal for desert? When it comes sprinkled on top of ice cream and encased in the airy lightness of a funnel cake, why not? Check out the Easy’s menu for yourself for and enjoy the possibilities
Kristina Schulman from The Bachelor, attends the grand opening of Easy’s at the Beverly Center in West Hollywood. Photo: Jon Hwang
Easy’s opened at the Beverly Center in West Hollywood on October 26 of last year. We reached out to founder Jeremy Fall to learn more about him and his approach to creating a menu with that unique LA flair.
We know that you are a true Angleno-born and raised in LA. Tell us a little about yourself. What part of LA did you call home growing up? What schools did you attend out here?
My teenage years, I grew up living in downtown LA and went to a French school in Silverlake before $7 coffee and boutique candle shops were more common than newspaper stands.
According to your bio, you were sixteen years old when you started producing events at the Avalon in Hollywood. That would be a dream job for just about any teenager. How did that come about and how supportive were your parents of that endeavor?
I started working at Avalon as an intern and had the idea of doing a weekly club night for kids that were underage and didn’t have anything to do during the summer. The goal was to recreate an environment that felt like a club without the booze and bring in DJ’s to perform. I definitely got a few WTF’s from my parents, but they’ve fortunately always been supportive of what I did because I was too stubborn to listen to anything else and they didn’t have much of a choice.
You have quite the eclectic beverage selection at Easy’s. Everything from Dom Perignon to spiked milkshakes. We love it! Overall, what seems to be the favorite with your customers so far? Will you be adding more flavors to the spiked milkshake selection?
The Kimchi Bloody Mary, which is coincidentally my favorite drink, has been a big draw for us so far. People see something they recognize like a bloody Mary, and then we throw a different spin on it with the mix of spices and ingredients. Definitely, we always like playing with new ideas and trying to evolve. If the inspiration comes over us, we’re not afraid to experiment.
Is there anything on the menu that you feel has a uniquely LA quality to it? The Siracha Tuna Melt perhaps?
It’s hard to pick just one dish that qualifies. I think the menu, on the whole, is a representation of LA – a bunch of different styles and cultures clashing in one place to create this thing that seems insane but just somehow works.
Currently, what seems to be the most popular item with your customers on the menu in terms of food, not beverage?
The Easy’s Burger and the FCBLT are among the most popular items.
Easy’s, has the optics of a classic diner. Yet many of the menu selections are hardly what you would find at a regular diner. What are you hoping to achieve with Easy’s? Back in the planning stages, what was your vision for this restaurant?
Anyone can throw together a replica of a ‘50s style diner and call it a new restaurant, but what we wanted to create with Easy’s was a vision of the diner in today’s world that still preserves the emotion and nostalgia found in the classic ones. The idea was never to knock off the classic diner, but to evolve and elevate it without being too stuffy.
You’ve opened several successful restaurants in the past. What would you like your restaurants to be known for? So for any restaurant to have your stamp on it it must have……
………a detail that resonates with you that you can’t feel or find anywhere else. For me, it’s about creating an experience that makes guests feel something without being too in their face or kitschy. All of our restaurants have some elements of nostalgia woven into the concept because everybody has a relationship with food that dates back to childhood. So whether it’s the viewfinders and the HI C Mimosas at Easy’s or the Spiked Cereal Milk at Nighthawk Breakfast Bar, we like to take something familiar from your past and re-introduce it to you as an adult.
Easy’s Kimchi Bloody Mary.
One of the easiest burgers to love! The Easy burger. Photo: Innovative PR
For grown-up kids only. The Tang Julius Spiked Milkshake Photo: LA ELEMENTS
Easy’s Pork Belly Benedict Photo: LA ELEMENTS
For more info on Easy’s including menu options please visit their site. You can follow their instagram right here.
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