FROM A FARMER S BUNGALOW TO A VIBRANT RESTAURANT AND BAR

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Sheena Ramsey
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2 FROM A FARMER S BUNGALOW TO A VIBRANT RESTAURANT AND BAR The Attic continues a neighborhood tradition when Charles and Elsie Sherwood built this bungalow in 1918, the intersection of Broadway and Redondo served as the shopping hub for the toney neighborhood of Belmont Heights. Broadway was zoned for mixed use as far east as Belmont Avenue, and this little bungalow was well situated for residential and business interests. Former farmers from Colorado, the Sherwood s settled in to life in Long Beach, with Charles dabbling in house painting during the 1920s. Beginning in 1929, however, 3441 E. Broadway served as a home to a number of entrepreneurs, and as a place of business for a myriad of trades and services. For example: John Telegdi and his wife, Helen, lived here for a year. He was a conductor for the Pacific Electric Railway, with its connecting spur running the length of nearby Redondo Edgar and Maranda LeWarton operated a chiropractic office here Ethyl M. Bramble, along with her son, Max, opened a beauty shop in the dining room The Depression often meant tight quarters: William and Laura Service lived here with their 3 grown children (Ruth, beauty operator; Betty; and Dorothy, a stenographer) Breads, cookies and pies were available at Ethel Banes bakery Former Iowans, Sylvester and Emily Hilliard, along with their adult children, Eleanor and Richard, built homes in the area. Sylvester s brother, Charles, operated a real estate office just a few doors down at 3417 E. Broadway. By the 1950s, Sylvester had left the building trade for insurance sales. 1960s Raymond and Alice Johnson lived in the house while Raymond worked as a bookkeeper for the McKenzie Oil Co. The area experienced a downturn during this time, as many families preferred newer housing in the suburbs E. Broadway was advertised for rent as a 2-bedroom home, with the advantage of being zoned for business. Mrs. Nancy Brugger, employed by the Press Telegram, lived here for a time. 1970s - Pioneer developer and oilman, James Wood, converted the house from a residence to offices, renting it to various businesses. Alden and Sally Oberjuerge leveraged their 2nd Street Chevron Station, starting the Oberjuerge Auto Repair on Redondo in In 1996 they converted the house at 3441 E. Broadway to the fine dining American restaurant, Lashers, owned and operated by Ray and Lynn Lasher Steve Massis set a new place at the table with The Attic. He and his award-winning team carry on the tradition of local cooking, local business, local hot spot at the corner of Broadway and Newport.

3 ALL EGGS ARE FREE RANGE AND ORGANIC breakfast available until 4 pm SCRAMBLE r OMELETTE SERVED WITH POTATOES AND YOUR CHOICE OF FRUIT OR TOAST THE SOUTHERN 11 soft scramble or omelette with chopped bacon, sausage, ham, cheddar cheese, and topped with sour cream, green onions, and homemade salsa. THE BERKELEY 11 soft scramble or omelette with soy chorizo, spinach, parmesan cheese, tomatoes, mushrooms, and topped with green onions. THE BLUE BAYOU 15 soft scramble or omelette with blue crab, shrimp, jack cheese, green onions, and avocado. BENEDICT SERVED WITH POTATOES AND FRUIT BOXTY BENEDICT 13 corned beef, potato cakes, and poached eggs, on a sliced tomato, topped with guinness mustard hollandaise and green onions. CHEF'S PICK VEGETARIAN FRITTATA 13 open-face italian style omelette with a seasonal mix of fresh vegetables, topped with parmesan cheese and fire roasted corn, and poblano relish. THE BRAT PACK 14 SERVED WITH POTATOES two beer braised bratwursts, sauerkraut, and two eggs (any style), served with creole mustard. THE B.L.A.T.Z. 8 SERVED WITH POTATOES AND FRUIT bacon, lettuce, avocado, tomato, and zinger sauce on an english muffin. add an egg 2 BREAKFAST BURRITO 11 soy chorizo, scrambled eggs, cajun french fries, and cheddar cheese wrapped in a flour tortilla, topped with homemade salsa, sour cream, and green onions. MACHACA BREAKFAST BURRITO 15 short rib, scrambled eggs, red onion, bell peppers, monterey jack cheese, and house potatos, wrapped in a flour tortilla, and smothered with roasted poblano-lime salsa, and sour cream. F.G.T. BENEDICT 13 fried green tomatoes, alligator andouille sausage, and poached eggs on an english muffin, topped with our signature cajun hollandaise and green onions. CHICKEN FRIED STEAK BENEDICT 13 lightly breaded beef bottom round, and poached eggs on a buttermilk biscuit, topped with our signature southern gravy and green onions. Breakfast Sides TOAST OR ENGLISH MUFFIN 2 SAGE HOUSE POTATOES 3 CANDIED CAYENNE BACON 3 BREAKFAST SAUSAGE 3 TWO EGGS 4 PECAN WOOD SMOKED BACON 3 SOY CHORIZO 3 TASSO GRITS 4 SEASONAL BERRIES (4oz) 5 BUISCUTS AND GRAVY 5 HOMEMADE JAMS ASK SERVER SHRIMP AND GRITS 14 grilled garlic and herb crusted shrimp, served over tasso grits and drizzled with honey. SIMPLE GRANOLA 8 served with choice of greek yogurt or milk. add seasonal berries or bananas 2 CINNAMON FRENCH TOAST 9 cinnamon swirled french toast with homemade chantilly cream. add nutella, seasonal berries, bananas or foster sauce 2 PER TOPPING CLASSIC 9 CHOOSE THREE OF THE FOLLOWING: two eggs (any style), bacon, soy chorizo, sausage, fresh fruit, toast, english muffin. add potatoes 2 BELGIAN WAFFLE 10 HOMEMADE WAFFLE WITH YOUR CHOICE OF TWO TOPPINGS: bananas, toasted almonds, or chantilly cream. add seasonal berries 3 add bacon inside waffle 2 VEGETARIAN request for vegan GLUTEN FREE may contain trace amounts of gluten

4 APPETIZERS SAMPLER 16 * original mac n flaming hot cheetos, fried green tomatoes, devilish eggs, and bacon wrapped, crab stuffed jalapeño. BLUES CAKES 14 * two pan seared panko crusted blue crab cakes, with a citrus buerre blanc and scallion oil drizzle, atop a bed of fresh seasonal greens. FRIED PICKLES 10 1/2 ORDER 6 deep fried panko crusted pickle coins, served with chipotle mayo dipping sauce. SHORT RIB SLIDERS 10 braised short rib, carmelized onions, pepper jack cheese, and red wine demi-glace. SHORT RIB POUTINE 12 hand-cut fries, topped with braised short rib, carmelized onions, mozzarella cheese curds, red wine demi-glace, topped with green onions. add fried egg 2 CURRIED MUSSELS 12 mussels poached in red curry, coconut and lime reduction, served with crostinis. add pasta 2 BACON WRAPPED JALAPEñOS 10 two spicy jalapeños stuffed with crab and cream cheese, wrapped with candied cayenne bacon, topped with fire roasted corn and poblano relish, and peach-jalapeño jam. DEVILISH EGGS 7 spiked with cayenne pepper and red pepper coulis, topped with fire roasted corn and poblano relish. add bacon and siracha 2 TASSO STUFFED SHRIMP 14 * tasso stuffed shrimp served over pickled okra and pepper jelly sauce with crystal buerre blanc. CAJUN FRENCH FRIES 6 hand cut french fries served with chipotlé-honey dipping sauce. FRIED GREEN TOMATOES 10 served with vidalia onion relish, alligator andouille sausage, and cajun buerre blanc. $8 PASTA WITH CHEDDAR, MOZZARELLA, JACK CHEESE, TOPPED WITH CRUMBLED FLAMING HOT CHEETOS AND GREEN ONIONS. ADD ANY OF THE FOLLOWING ITEMS TO YOUR MAC AND CHEESE: BACON 1 MUSHROOMS 1 CARMELIZED ONIONS 1 JALAPEñOS 1 AVOCADO 2 CANDIED CAYENNE BACON 2 SOY CHORIZO 2 ANDOUILLE SAUSAGE 2 FRIED EGG 2 BRAISED SHORT RIB 3 SHRIMP 3 LUMP CRAB 4 VEGETARIAN request for vegan GLUTEN FREE may contain trace amounts of gluten * not available for promotions or specials

5 SANDWICHES ALL SANDWICHES ARE SERVED WITH CAJUN FRIES AND CORNICHON PICKLES. ADD BACON, ALLIGATOR ANDOUILLE SAUSAGE, FRIED EGG, SOY CHORIZO, OR AVOCADO 2 CAN BE SERVED AS LETTUCE WRAP SHRIMP PO BOY 14 cajun crusted shrimp, pickles, romaine lettuce, tomatoes, fresh herbs, and zinger sauce served on a french roll. SEASONAL SANDWICH MP Seasonal Selection (please inquire with server). THE REUBEN 12 thinly-sliced corned beef, sauerkraut, and swiss cheese on grilled rye, served with a side of our zinger dipping sauce. THE NINNY 10 fried green tomatoes, avocado, and jack cheese with zinger sauce on toasted sourdough. VEGGIE BURGER 12 black bean patty made with farro, bell and poblano peppers, red onion, garlic, corn, and apple sauce. Topped with chipotlé mayo, fried pickles, tomato, red wine vinegar tossed arugula and pepperjack cheese on an onion brioche bun (can be made vegan, ask your server how). CATALINA BURGER 15 1/2 lb, cajun seasoned bison patty with cheddar cheese, fresh tomatoes, lettuce, onions, and zinger sauce on an onion brioche bun. MY BOY BLUE BURGER 16 1/2 lb, cajun seasoned bison patty with point reyes blue cheese, fried shallots, bourbon BBQ sauce, and candied cayenne bacon on onion brioche bun. SOUP OF t DAY CUP 6 BOWL 8 Fresh Greens ADD ORGANIC CHICKEN BREAST 8 CRAB CAKE 8 SHRIMP 10 FISH OF THE DAY MARKET PRICE HALF SALAD AVAILABLE 6 CAESAR SALAD 10 hearts of romaine, croutons, fried anchovies and parmesan cheese, tossed in a classic caesar dressing. FARMERS MARKET SALAD 10 Chef Roq s fresh, seasonal creation. WEDGE SALAD 10 iceberg lettuce, house made blue cheese dressing bacon, toasted almonds, and red onion. WARM SPINACH SALAD 11 spinach, bacon, red onion, and croutons tossed with red wine vinaigrette, topped with a poached egg.

6 mashed potatoes available after 4pm CHEF'S PICK CHEF S PASTA MARKET PRICE daily and seasonal creation (please inquire with server). MOLASSES GLAZED PORK CHOP oz bone in pork chop topped with bruleed molasses butter served with tasso grits and braised greens. BBQ ST. LOUIS STYLE PORK RIBS 30 HALF ORDER 18 secret dry rub topped with fire roasted corn and poblano relish and bourbon BBQ sauce, served with yukon gold mashed potatoes topped with scallions. BUTCHERS CHOICE MARKET PRICE daily and seasonal creation (please inquire with server) TURKEY MEATLOAF 16 cranberry glazed turkey meatloaf topped with red wine demi glace, served with seasonal fresh vegetables and yukon gold mashed potatoes topped with scallions. CHICKEN FRIED STEAK 16 lightly breaded beef bottom round topped with gravy served with braised greens and yukon gold mashed potatoes topped with scallions. CHICKEN CHICKEN AND OKRA GUMBO 14 with alligator andouille sausage, bell peppers, onions, celery and spices slow-cooked with brown butter roux, served over white rice topped with scallions. CHICKEN POT PIE 14 chicken, celery, peas, carrots, onions, and potatoes, in a creamy bechamel sauce with fresh puff pastry, topped with scallions. BUTTERMILK FRIED CHICKEN 17 two organic avian breasts and a leg served with mama s slaw, yukon gold mashed potatoes, and our signature southern gravy. please allow 25 minutes SEAFOOD CATCH OF THE DAY MARKET PRICE daily and seasonal creation (please inquire with server) JAMBALAYA 18 our spicy jambalaya: cajun style rice with simmered bell peppers, pasilla peppers, red onions, tomatos, chicken, andouille sausage and shrimp. SHRIMP SCAMPI 18 a classic scampi with shrimp, in a white wine garlic-butter sauce over pasta, served with crostinis. MEATLESS MARKET RISOTTO 14 arborio rice, seasonal mix of fresh market vegetables, and mushrooms tossed with parmesan cheese and herbed tomato sauce, topped with greek yogurt and scallions. EGGPLANT VEGETARIAN LASAGNA 14 zucchini and yellow squash stuffed with crimini mushrooms, spinach, goat cheese, and ricotta cheese served over a spicy marinara sauce, served with crostinis. Sides MAMA S CAJUN SLAW 3 BRAISED GREENS 3 MASHED POTATOES 4 BUTTERMILK BISCUITS WITH HONEY BUTTER AND JAM 4 TASSO GRITS 4 BISCOTTI 3 FOR 4 SEASONAL MIX OF VEGETABLES 5 VEGETARIAN request for vegan GLUTEN FREE may contain trace amounts of gluten

7 MAKE IT A LA MODE 2 CARROT CAKE 8 moist layers of homemade carrot cake with cinnamon, candied pecans, and cream cheese frosting, topped with chantilly cream. LEMON CURD 8 lemon curd with vanilla crumble, topped with chantilly cream, and fresh berries. SEASONAL COBBLER 8 SEE SERVER topped with chantilly cream, cinnamon, and sugar. BANANA FOSTER BREAD PUDDING 9 bananas flambeed with cinnamon, sugar, and spiced rum, topped with chantilly cream. STRAWBERRY SHORTCAKE 9 tres leches strawberry shortcake topped with chantilly cream, fresh strawberries, and strawberry coulis. ROCKY ROAD SQUARE 10 milk chocolate, toasted almonds, and marshmallows topped with panna cotta ice cream, and salted caramel. brittle. HOT ADD BISCOTTI 1 ESPRESSO 2 DOUBLE 3 HOT TEA 3 AMERICANO 3 HOT CHOCOLATE 3 COFFEE 3 LATTE 5 CAPPUCCINO 5 CAFE AU LAIT 5 MOCHA 5 COLD KID S DRINKS 1 MILK 2 CHOCOLATE MILK 3 ICED TEA 3 COKE 3 SPRITE 3 ROOT BEER 3 MR. PIBB 3 LEMONADE 3 V8 3 GRAPEFRUIT 3 CRANBERRY 3 PINEAPPLE 3 OJ 3 GINGER BEER 4 ROOT BEER FLOAT 5 SAN PELLEGRINO 6 BROADWAY LEMONADE 4 MADE FRESH WITH CARBONATION NO FREE REFILLS STRAWBERRY LEMONADE 4 MADE FRESH WITH CARBONATION NO FREE REFILLS

Breakfast Sides. SCRAMBLE r OMELETTE

Breakfast Sides. SCRAMBLE r OMELETTE SCRAMBLE r OMELETTE SERVED WITH POTATOES AND YOUR CHOICE OF FRUIT OR TOAST THE SOUTHERN SCRAMBLE 10 soft scramble or omelette with chopped bacon, sausage, ham and cheddar cheese, and topped with sour cream,