Nestled on a historic stretch of Glendale Blvd in Atwater Village, is one of Los Angeles’ best kept Eastside eating secrets. Canalé is off the beaten path and definitely worth the visit. Offering dinner Tuesday – Sunday and brunch on the weekends, they stay true to a sustainable menu solely based off the weekly farmer’s market. With an approachable wine list and inviting interior, you’ll be greeted with a hustling exposed kitchen and sent on your way with a delectable Italian pastry…the Canalé.

Recommendation: If available, grab an open seat at one of the four kitchen bar stools and watch the action. The staff couldn’t be kinder or more willing to answer questions on what’s being plated that evening. The communal table is also a fine choice, with the potential of meeting new people, engaging in good conversation and spying on sidewalk traffic out the window. Yes, we all spy…no apologies here.

There are many menu items I continue to frequent: (1) The open-faced leek & tomato compote sandwich with fried egg for brunch (2)  Whole salt-roasted branzino with parsley, celery & caperberries for dinner. However, when the list of nightly specials offer the fish soup with fennel take advantage, an absolute must when available. Get ready for super savory goodness in one bowl. Accessorized with a perfectly charred piece of toast with garlic butter, you’ll be ready for some serious warmth and belly happiness.

Even with the real-deal restaurant a mere walking distance away…let’s face it,  there are moments when the craving of said favorite soup/meal becomes such an intense force  it strays one from  putting their own shoes on. We want it NOW and we want it in our PJs!!!! In these moments of want,  it’s time to take the recipe into our own hands darlings, let’s cook!!!  ~ Enjoy!

Seafood Soup w/ Fennel & Saffron

  • Sauté 4 cloves of garlic, 1 fennel bulb and 1 white onion (all coarsely chopped) into a soup pot with olive oil
  • Add 3/4 lbs white fish (Sea Bass or Monk fish) and 8 jumbo scallops, stir until cooked
  • Deglaze with 1 cup of white wine (sauvignon blanc or chardonnay)
  • Add 1/2 cup of fish stock (or 1/2 bottle of clam juice)
  • Add 3 1/2 cups of chicken stock
  • Add an additional 2 cups of wine
  • Add 4 star anise & a generous pinch of saffron
  • Bring to a simmer for 20 minutes
  • Add 1/2 lbs of Mussels and 1/2 lbs Manila Clams
  • Add fennel tops, half bunch of Italian flat parsley and cracked pepper to taste
  • Let simmer an additional 15-20 minuets until shellfish open
  • Garnish with fresh fennel tops and parsley