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.
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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.
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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!
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By Trish Procetto