Atwater Village / Frogtown / Silver Lake
Get directions | 3050 N Coolidge Ave, Los Angeles, CA 90039
Hours | Wednesday to Friday: 10 am – 4 pm
Saturday & Sunday: 9 am – 5 pm
CLOSED MONDAYS/TUESDAYS
It’s natural to sometimes want to emulate other people. Maybe it’s a cousin who lives in Paris and shows up at holidays in a beret without looking stupid, or a neighbor who has impeccable taste in indoor plants, or Amal Clooney because she’s Amal Clooney. You sense yourself wanting to be more like them.
Walking into Spoke Bicycle, the utopic outdoor cafe/bike rental shop along the river in Frogtown, will cause a similar reaction. It’s that rare kind of restaurant that’s so cool, so different, and so full of interesting people, you can’t help but pretend you’re someone else for the duration of your meal. Someone who bikes to work, grows their own produce, and probably has four rescue chinchillas in their backpack right now. Or at least just someone who hangs out at Spoke Bicycle all the time.
Spoke Bicycle started as an actual bike repair/rental shop for the neighborhood. Over time, they added beverages on the weekends and smaller food items until eventually it became the fully-fledged outdoor cafe experience it is today. And that’s exactly why this place doesn’t feel forced. Spoke isn’t some contrived concept designed to trigger social media warriors. It’s just a place, with an amazing patio by the river, an area off to the side for bike rentals and repairs, and a somewhat healthy food menu that’s also very good.
(323) 684-1130
info@spokebicyclecafe.com
http://instagram.com/spokebicyclecafe
MENU
TOASTS
pb&j 8 (V) creamy, organic peanut butter topped with berry compote
honey and banana 10 (V) organic peanut butter, banana slices, pepitas, chia, and hemp hearts
avocado 11 (V/NV) avocado mash, lemony arugula, fire-roasted corn, heirloom cherry tomatoes, feta cheese, pepitas, and red pepper flakes add an egg 2
BREAKFAST
hemp-date granola 8 (V/NV) your choice of maple vanilla Straus greek yogurt or house-made almond milk, topped with bananas and seasonal fruit
eggs, toast, and potatoes 10 (NV/V) two eggs, buttered rustic sourdough toast, and crispy potatoes add-ons: smoked bacon, tempeh or oyster mushrooms 4 half avocado 4
tofu scramble 13 (V) served with rustic sourdough toast spread with earth balance, sautéed kale, pan-seared tomatoes, and crispy potatoes add-ons: half avocado 4 smoked tempeh or oyster mushrooms 4
breakfast bun 8 (V/NV) soft-scrambled egg, bacon or tempeh, cheese, caramelized onions, and our special sauce on a griddled soft bun – sub tofu scramble – 2 add-ons: avocado 3 side of crispy potatoes 3
breakfast tostada 13 (V/NV) crispy stone-ground corn tortilla topped with black beans, lemony greens, two scrambled eggs or tofu, fire roasted salsa, avocado mash, chipotle sauce add-ons: bacon or tempeh 3.5 crispy potatoes 3
breakfast burrito 10 (V/NV) scrambled eggs, crispy potatoes, melted cheese, fire-roasted salsa, chipotle crema wrapped in a large flour tortilla and served with our housemade hot sauce add-ons: bacon, smoked tempeh, smoked crispy mushrooms, black beans, kale, roasted corn 2 each avocado 3 make it vegan with tofu scramble 2 protein style with black beans instead of tortilla 1
breakfast tacos 10 (V/NV) three corn tortillas filled with scrambled eggs, crispy potatoes, melted cheese, fire-roasted salsa, chipotle crema wrapped in a large flour tortilla and served with our housemade hot sauce add-ons: bacon, smoked tempeh, smoked crispy mushrooms, black beans, kale, roasted corn 2 each avocado 3 make it vegan with tofu scramble 2
BREAKFAST SIDES
one egg (scrambled, over easy, over medium, over hard, sunnyside up) 2
crispy potatoes 5
rustic sourdough toast with butter and jam 4.5
applewood-smoked bacon, tempeh, or oyster mushrooms 4.5
black beans 4
SANDWICHES–all served on Bub and Grandma’s bread with garden salad or waffle fries
classic california blat 15 (V/NV) rustic sourdough, heirloom tomato slices, crisp lettuce, special sauce, avocado, and choice of: applewood-smoked bacon, tempeh, or oyster mushrooms add an egg 2
grilled cheese 13 (NV) aged cheddar, provolone, and roasted garlic tomato chutney grilled on toasty sourdough add-ons: bacon, tempeh, shrooms, or avocado 4
chicken bacon 14.5 (NV) marinated chicken breast, smoked bacon, provolone, arugula, pickled red onions, and garlic aoli served on freshly baked rustic sourdough add-ons: avocado 4 egg 1.75
spoke veggie burger 14.5 (V/NV) smoked mushroom and beet patty, tempeh bacon, wild arugula, pickled onions, heirloom tomato slices, and garlic aoli, served on a soft griddled bun add-ons: cheese 1 avocado 3 egg 1.75
SALADS AND BOWLS
california choppd salad 14 (V) butter lettuce, lacinto kale, arugula, and cilantro, lemon vinaigrette, avocado mash, heirloom cherry tomatoes, roasted corn, persian cucumbers, pepitas and fresno chiles add-ons: grilled chicken, bacon, smoked tempeh, shrooms, or half avocado 4 egg 2
cauliflower farro bowl 13 (V/NV) farro, lemony cauliflower, feta cheese, castelvetrano olives, roasted chickpeas, and radicchio add-ons: egg 2 avocado, chicken, bacon, shrooms or tempeh 4
KIDS
kid-size beef or veggie burger and fries 8 (V/NV) add-ons: cheese 1 lettuce/tomato no charge
grilled cheese and fries 8 (V/NV)
SNACKS & SIDES
waffle fries (V) 5
crispy potatoes (V) 5 add cheese 2
lemony brussels sprouts (V/NV) 10 crispy brussels with bread crumbs, lemon dressing, and parmesan
blistered shishito peppers (V) 10 sesame soy shishitos served with creamy garlic dipping sauce
chips and fire roasted salsa(V) 5
simple salad (V) 5
fire-roasted corn on the cob with butter and chives (V/NV) 5
V=VEGAN, NV=NOT VEGAN, V/NV=EITHER
Gluten free bread available We make all sauces and dressings in-house and use organic, local ingredients whenever possible.
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