Eva Gets Heavily Into Weeds

Wood sorrel
Wood sorrel Photo: Kerry Wixted via Flickr

Going through “Noma withdrawal,” the chefs at Eva have taken to foraging for weeds in disparate corners of Southern California, “along roadsides, near beaches, in the foothills of the local mountains,” to bring back to the restaurant for its dishes. Riding along on the chefs’ hunt for wild mustard, amaranth, chamomile, flowering arugula, fennel, dandelion greens, sea beans, chickweed, and wood sorrel, Amy Scattergood calls the stray ingredients, “the chef’s answer to found art: free, gorgeous and tasty if you pick the right ones, and about as local as you can get. Fiat recession chic.” [LAW]