58 PUNCHMAGAZINE.COM hop on over cooleatz.com {food coloring} Because the ingredientdriven menu is centered on what’s currently in season, its dishes will vary. You won’t find the summery peach cobbler on a winter menu. Flea Street even has its own little garden in the parking lot, growing vegetables like squash, tomatoes and peppers, lavender for the desserts and mint and verbena for the house-brewed iced tea. “Our food is rustic and not heavy,” asserts Bryan. “We use herbs, vegetables and proteins that are robust, delicious, but also light yet filling. We take the best of California, and I put my small twist on things.” Not a flashy kind of guy, Bryan has no interest in amassing social media followers. He’s too busy growing and evolving along with the restaurant. “To this day, it doesn’t feel like a job. I love every aspect of it,” he says. “I can cook for 16 hours and still want to come back the next day. There’s always something to learn.” INGREDIENTS 2 large egg yolks ½ cup anchovies, finely chopped 2 tablespoons chives, finely chopped ¼ cup grated Pecorino Romano cheese 1 tablespoon Dijon mustard ½ teaspoon fresh oregano, chopped ½ teaspoon ground black pepper 1 tablespoon fresh lemon juice 1 cup neutral oil 2 tablespoons water (as needed) In a large mixing bowl, whisk together all ingredients except the oil. Then, slowly whisk in the oil. If desired, add water to thin the dressing. FLEA STREET’S CAESAR SALAD DRESSING Serve over mixed greens instead of the usual romaine lettuce. Garnish with anchovy filets, if desired. Makes about 2 cups of dressing. make it
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