both fronts.Last night I had the pleasure of dining at the brand new Culver City hotspot and left with both my tastebuds and conscience well sated. Former home of the old school Italian eatery San Gennaro, Akasha is the brainchild of chef Akasha Richardson, whose own green-tinged conscience is reflected in every aspect of the restaurant's being, right down to the recycled plastic aprons worn by the waitstaff.
In addition to the aprons, employees are outfitted with organic cotton shirts and black Levi's jeans. Even the menus themselves are covered in recycled particleboard- the kind those old, brown clipboards were made from.
As for the restaurant, the interior features an entirely green buildout, with walls covered in reclaimed siding from an old barn. The banquet seats are lined in hemp fabric and the chairs in organic leather. I'm probably leaving out a good deal more recycled and reclaimed materials, but there was only so much info I could absorb, courtesy of manager Sophie and waitress Brynn, before my mind zeroed in on the vittles before me.
As for the menu, every item is organic and sustainably farmed and all ingredient purchased according to fair trade standards. And delicious, at least my meal and that of my buddy Greg. I had the quinoa and lentils topped with slices of organic chicken. Exotic, hearty, subtle and very satisfying. Greg had the salmon and was equally pleased. We started with the cannelli bean hummus with seasoned pita, which disappeared faster than it probably should have in polite company.Here's to wishing Akasha a long and fruitful (organic fruit, of course) tenure as a SoCal hotspot for good times, good food and a good, green initiative.
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For today's video, we focus on organic farming and ponder the question of whether it can sustain us...
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