Sean Lowenthal is the owner of Little Beast restaurant in Eagle Rock California. His creative, warm restaurant has been open since June 2013. It is packed nightly and gets rave reviews from locals, tourists and the most finicky of eaters. Sean and his wife Deb are extremely creative folk and this is displayed in the decorum of the restaurant. The food is solid Californian with many inspirations, but it’s always fresh and local. Sean’s palate is experienced and finely tuned. When you taste his food “wow” springs from your mouth quickly without any thought. It’s an immediate reaction to the flavors he has put together.
Your inspiration: Where does it come from?
SL: What we are all about is making and serving delicious food that is from the heart and that has been made with great ingredients and cooked with integrity. Our influences are traditional heroes like Alice Waters and Jeremiah Towers to more modern chefs who are inspiring like April Bloomfield, Gabrielle Hamilton, and Hugh Acheson.
What cookbook that you own is the most worn and tattered? What page is earmarked?
SL: Larousse Gastronomic is definitely my most tattered book. No specific pages, but well used.
What smells in the kitchen get you the most fired up?
SL: Biscuits, Mirepoix, and Cookies are AMAZING smells!!!!
How do you take your coffee? Favorite places for coffee?
SL: Black and Bitter. My house, but the best Cappuccino I’ve ever had was at Buvette in NYC. It is the coolest & cutest French restaurant I’ve ever experienced!
What are you reading right now for fun?
SL: I’m just about to start reading Blood, Bones, and Butter by Gabrielle Hamilton (It’s her memoir).
What irritates you off the most?
SL: In life, selfishness & dishonesty are my biggest pet peeves. In the kitchen, it would be cooks who don’t truly love cooking because it shows in the food.
What is your favorite pair of work shoes.
SL: My birkenstocks.
Ideal day off?
SL: Really, just spending time with my family. And ideally not leaving the house unless it’s to go to the beach, go for a hike, or go to a museum.
What is something new you are creating in the kitchen right now?
SL: Last night we served Ricotta Gnocchi, Parmesan Brodo, English Peas, Snap Peas, Asparagus, Pickled Ramps, and Parmesan. It tastes like Spring! Super delicious.And although not new, we also served Southern Fried Chicken with Buttermilk Biscuits, Coleslaw, Butter & Honey. This is a nod to growing up in Atlanta and living in the South for 20 years.