Phil Rosenthal and Nancy Silverton bring us with a La Diner -Crawl

“Look phil, see how the chocolate is along the glass?”

Nancy Silverton, one of the most influential chefs in Los Angeles, and Phil Rosenthal, a television producer and moderator of the Netflix show Milkshake like from another planet.

“First of all, it looks like a great shake,” she says. “I'm looking at the thickness. But do you know what is visually nice?

12:58 PM Pie 'n Burger

Both shake the shake, two straws from the thick mass of ice and milk.

“I can hardly bring it through the straw,” says Phil. “And I want to know what kind of ice I am

Rosenthal has been considering milk shakes and a number of other American food for three years. He and Silverton have divided up to open a new dinner in the LACHMONT Villa from La.

At Pies Burger, examine the milkshake, Hamburger and Patty Melch. It is the first stop on the abbreviation for research and development for the diner.

Max and Helen's, named after Rosenthal's deceased parents, will serve Silverton's attitude to Diner classics. The idea is to create the dinner of Rosenthals in half of the former Greek area Le Petit on the Larchmont Boulevard.

The inspiration for the diner hit Rosenthal, which was turning an episode of “Somboly Feed Phil” in the Palace Diner in Biddeford, Mainine.

“They say the menu of the menu that is 100 years old and they don't.” It is like the ultimate comforts, the best of any of these things I've ever had.

He approached Silverton, who also lives in the Larchmont region, with the idea of ​​opening a Dineer and she agreed.

“The guests used to be everywhere,” he says. “The reason why I want this is that I want to keep a sense of community in my community.

At Pie 'n Burger, the shake requires a certain exercise of the cheek muscles, thick enough to eat with a fork. His economical French vanilla ice cream, smooth and sweet, combined with vertebrae from Hershey's chocolate syrup.

We dig in burger plates, Patty melts and French fries. A fat wedge of iceberg salad gives the burger its exaggerated height, layered

The burger or rather the burger on the Max and Helen menu was one of the few things that the two could not agree on.

Silverton visited the café in La Cienega Boulevard, a 24-hour dinner had toasters on every table and something that was referred to as a ship shape Burger, which is more reminiscent of silver tone as a pastry melt.

“She says.” That they have really simple ThouseAnd Island dressing, limited onions and the butter -like bread and the American doubles. “

She argued that she got a cult everywhere. Why not just a pastry melting or the ship shape of a burger?

“She said, wait until you try and decide my Patty melt,” says Rosenthal. “I try the pastry melting, I say that this is the best pastlet melting that ever had. We need a burger.”

Silver tone husband relative.

“That was our big fight,” he says. “We all win.”

1:48 p.m. Fair Oak's pharmacy

Silverton and Rosenthal sit at the counter of Fair Oaks Pharmace in South Pasadena and watch how young woman produces her vanilla and oreo milking shakes.

Silverton admits that they never have milkshake before you, Rosenthal and Liz Hong, culinary director of the Mozza Restaurant Group (Osteria Mozza, Pizzeria Mozza and Chi Spacca), have started to develop recipes for the dinner.

“If you had gathered me months ago, what in your opinion is a great milkshake, I would have said that you would first start with the best ice cream postble, most likely silver tone.” And I would have said you just have to mix.

The two dozens of shakes in places such as Du-Pars, Twohey's and Shake Shack tried. They looked at a soft serve machine to get the right consequence. But when she had a shake in the Fair Oaks Pharmacy, something clicked. All shakes that she preferred were made with economical İce cream. And you have to cancel it.

“It was masterful if everyone can do it,” she says, remembering the young woman who made everyone shake in the months of the pharmacy. “The last girl hit it with a knife when she turned it. It is the failure that counts.”

We watch the woman using a jagged knife behind the counter to stab the ice in a metal cylinder. The one to undertake the cylinder under the ice with a long spoon begins, the mixer begins at low, everything that sprayed away.

Silverton and Rosenthal drink the Oreo shake from their respective red straws, like the two are on a date and the year 1950.

The shaker clings like the creamiest and lush oreo shake, overcrowded with parts of chocolate creams and cream.

“You know Phil, you still have from shaking,” says Silverton. “It was the last recipe that we didn't do with the cult.

“Hee Hee!” Phil squeaks with joy and we drive to Osteria Mozza to get a taste test.

2.46 p.m. Osteria Mozza

The sound of the milkshake mixer fulfills the dining room of Silverton's Hancock Park Restaurant and reminds of the dreamed dreamed drill at the dentist. Hong stands behind a counter with the mixer, made of silver tone -perfected vanilla -milk shakes.

“Hong says about the mixer:“ I use a long cocktaille to push before I mix.

The milk shake that she pours are thick and creamy, with an overview with vanilla bean paste.

“Says Rosenthal,” says Rosenthal, “it is the best because it was the vanilla flavor and the constant.

The formula on which the team has settled is half and half and half -milk, milk powder and Sparty's Ice Cream.

“We did a million before we found that an ice cream with a high butter fat was not thought of, which was still emulsified that did not collapse,” says Silverton. “So we weren't that it was only the flavors as the head of the folder.

In addition to banana columns and hot fudge Sunday, guests can order their own hot fudge and economical ice cream, chocolate, peanut butter, oreo and strawberry milk shakes.

Why we sake for Osteria Mozza Executive boss K 11Y SHAW to make a pastry melting to taste, Silverton and Rosenthal run through the Ortharten articles on the Diner Speiskarte.

“Let's start with muesli in the morning,” says Silverton. “Did we come in small boxes for children Cheerios and brisk happy stimuli? No. No.

Silverton serves two large squales with crushed wheat over a cut banana and data from late damage. Also for breakfast, fluffy pancakes from buckwheat flour and a touch of rye. A hot grain with nine grains with a salted butter and brown sugar. French toast with Challah in the style of pain perdu. Home fries with leek and onions.

“Best home fries in the world,” concludes Rosenthal.

A plate called “Nancy's Slam” becomes at home with eggs, pancakes, bacon or sausage and fries. Bagel Bagel

There is a hot meat bar with potato puree and a climbed meat roast -sandwich. A hot, open turkey sandwich with potato puree and sauce and cranberry sauce.

“Jell-o and Doughnetten,” continues Silverton.

“Like the best donut houls they have ever had,” says Rosenthal. “Can we talk about the hot dog?”

Silverton shows us a picture of the hot dog on every phone that is crowned with sauerkraut, spicy brown mustard, onion in New York's relish and pickled jalapeños. The sausage is cut in a hateback style and creates a plenary of caramelized edges.

She also reinterpreted Rosenthal's mother -Matzo ball soup and destroyed the balls in the thick sparrows, which were attached with PLL Planty from duck fat.

“The entire menu is done, and Phil's future son -in -law is currently testing all recipes,” says Silvertton, reference chef Mason Royal.

There is a handful of baked goods in the office as a rotating selection of cakes and chocolate cakes.

“Best chocolate cake they ever had,” says Rosenthal.

Shaw puts a pastry melt in front of us and Rosenthal and Silverton each take half of the sandwich. A mixture of chipotle -aioli and meat juice over the wrists.

Silverton says: “This is how a pastry melt should taste.” “All ingredients of a pastlet melting, hamburg meat, onions, secret sauce and cheese are.

“It's phenomenal,” says Rosenthal, his fingers shiny with butter. “Best paste melt that they ever had.”

The meat has the radio of a good, dry steak that rarely is rare in the middle with a thick, salty crust. The new American school cheese is sticky and the grilled onions and Jammy, which pour out the back of the sandwich. The Calabrian chillies in Aioli and I cannot say. I produce what seems like every napkin in the restaurant and culturally uses a shower. It is, as Rosenthal claimed, the best pastry melt that I have ever had.

Both the plans of Silverton and Rosenthal, which are so full, have enough to select an opening date for the diner. At the time of printing, the couple are aimed at mid -October, provided the inspections are going well. But Rosenthal says that he is planning to open

“I've never excited a restaurant opening,” he says. “Forget that I was involved.