I spent an afternoon doing research in Venice Beach yesterday. I had purchased a ticket to a Venice Canals Holiday Lights Tour, and was thinking days in advance of where I would grab a quick bite to eat before the 2:00pm start time. I have been wanting to visit the new bakery Gjusta in Venice since they opened in October. This was my chance. I allowed myself plenty of time, as all reports indicated Gjusta was drawing the same big crowds as their sisters Gjelina and Gjelina Take Away on Abbot Kinney. And because I had lost my voice it was extra challenging to ask questions, trying to figure out what to order, and from who, at their very long counter filled with beautiful foods.
So I made my way up and down the display cases to get a sense of what my options were. I saw everything from pastries and pies to prepared salads and sandwiches made to order. I really wanted a coffee as I haven’t had one in days and I heard Gjusta serves the fabulous G & B coffee. Then I noticed the beautiful fresh fruit that was being fresh-squeezed into juices. When I finally found someone to order with, he was very kind and leaned in and told me what I needed today was their Ginger tea with lemon and honey, to try and restore my voice. Ok, the doctor has spoken.
I ordered a scone to go with the tea, and the only flavor they had was banana-hemp. So I got one of those, and a little sweet something for later…a gingerbread-chocolate cookie. The scone was actually very nice, I’m not sure I’ve had “hemp” before. But I ate every last crumb. Is it starve a cold, feed a fever? Or the other way around? At any rate, the scone and ginger tea hit the spot. I saved the cookie to go with my evening tea, and it was perfect. Two lovely flavors combined, ginger and chocolate, with a generous sprinkling of sugar on top. You can see the openings in the cookie where the chocolate peeks thru. It didn’t bring back my voice, but it did bring a smile to my face. I’m declaring my gingerbread-chocolate cookie from the lovely new bakery and café, Gjusta in Venice, as my best bite of the week!
By Trish Procetto