"The batter, fermented for three days, yields a fine-crumbed crispness and depths of flavor that sway between sweet and savory."
"We divided a Cobb salad, its classic ingredients arranged in generous piles over iceberg lettuce, and shared several toasty sandwiches: patty melt, tuna melt, a Reuben on rye."
"At moments like these, when the mood in the air has easy, genuine cheer, I can relish the earnest intent of the place: a steady, there-for-you neighborhood diner."
"If the algorithms pick up even your slightest interest in L.A. restaurants, you know the early waits for tables reached an absurdist eight hours."
Max & Helen's, a diner in Larchmont, was opened by Phil Rosenthal and Nancy Silverton. Initially, it experienced long wait times, averaging eight hours. Currently, weekday lunch waits are about 45 minutes, while weekends can be longer. The menu features a unique breakfast waffle made from a fermented batter, praised for its flavor and texture. Other offerings include classic sandwiches and desserts, creating a cheerful neighborhood dining experience that has garnered social media attention.
Read at Los Angeles Times
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