My new favorite place to visit in Los Angeles is Palisades Village . It’s a small upscale shopping center created with the charm and quaintness I love so much!
The Serena & Lily Pacific Palisades shop is located here, as I shared a few weeks ago, and it’s also the location to one amazing restaurant called The Draycott.
Do any of you remember the Bravo show Ladies of London ? OMG, it was my favorite shows a few years back and one of the gals, American Marissa Hermer , ended up moving to L.A. and another, Caroline Stanbury moved to Dubai, so the show was no more.
Marissa and her husband Matt were known in London for owning a few fabulous restaurants and eateries, so fast forward to 2018, and they open The Draycott in Palisades Village . YES!!
|Marissa Hermer at The Draycott|
The Draycott has the most fabulous London vibe and the food is absolutely amazing! It’s got a little bit of an elegant clubhouse feel and dining on that patio is everything!
|Me at The Draycott before Easter|
I just want to stay at Palisades Village forever! It’s so darn cute here! And just look at the adorable Easter bunny photo gazebo they had set up in the garden.
|Matt & Marissa Hermer at The Draycott|
As a special treat, I’m including The Draycott’s recipe for Butternut Squash Soup. You may think of this as more of a fall recipe, but believe me, this is a super yummy recipe for spring, as well.
The Draycott’s Butternut Squash Soup
• 1 butternut squash, halved lengthwise and seeded (3½ lbs.)
• 5 Tbsp. Olive Oil, divided
• ½ cup chopped yellow onion (1onion)
• ½ cup chopped carrots (2 carrots)
• ½ cup chopped celery
• 4 medium garlic cloves, finely chopped
• 4 cups vegetable stock
• ½ Tbsp. kosher salt
• ½ teaspoon pepper
• 1 parsnip or sunchoke, thinly sliced
• ¼ cup parsley, minced
• 2 tablespoons pomegranate seeds (arils)
1. Preheat oven to 350 degrees F
2. Place squash halves, cut side up, on a rimmed baking sheet lined with parchment paper, and drizzle with 2 tablespoons of olive oil. Bake until fork-tender. (About 1-1½ hours.)
3. Scoop flesh from squash and transfer to a bowl. Discard shell.
4. While squash roasts, heat 1 tablespoon of oil to large stockpot and add onion, carrots, celery and garlic. Cook and stir for about 5 minutes, until vegetables soften.
5. Stir in baked squash and vegetable stock.
6. Bring to a boil; reduce heat and simmer for 30 minutes.
7. Transfer mixture to a blender. Secure lid, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth. Stir in salt and pepper.
8. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the parsnip slices; cook, stirring often, until edges are browned and crispy, 1-2 minutes. Drain on paper towels.
10. Divide soup among 4 bowls. Top with parsnips, parsley, pomegranate arils, and a drizzle of oil.
I can’t wait for my next visit to The Draycott!
And check out Marissa’s fabulous cook book…
Disclaimer: I have no affiliation to The Draycott.
This blog is just my way of sharing some of my favorite things.
I do occasionally include affiliated links for your convenience.