As you can see, I've given this place a new name: Sub-par's. That's because everything we ate was... yes, you guessed it... sub par.It all started with the magically cooling coffee. You know those self-heating coffee cans we heard so much about in 2004? (until they started exploding, that is)
Well Du-par's coffee is kind of like that, except, in reverse. I don't know how they do it, but within seconds of being poured, the coffee magically becomes lukewarm. I witnessed it three times: three pours from a seemingly "fresh" pot of coffee, three times that the first sip felt like drinking a can of soda that had been sitting out in the sun.
I keep reading great reviews on this place and I just don't get it... the food was fine, but nothing special. For starters, their French Toast doesn't even hold a candle the French Toast at Bread & Porridge, or Hugo's, or most breakfast places I assume.
The tuna melt was a near disaster. Cold tuna salad (update: it's supposed to be a hot sandwich) smooshed between two pieces of poor quality raisin bread (the Sun-Maid brand is ten times better), plus a couple slices of unmelted cheese, leave for one very pathetic sandwich.
Seriously folks. The Farmer's Market is filled with so many great stands: Monsieur Marcel, Loteria, French Crepe Company, Gumbo Pot, Singapore's Banana Leaf just to name a few.Don't waste your time (or the calories) at Sub-pars.
But if you must...
Du-par's at the Original Farmer's Market
6333 W 3rd St (at Fairfax)
323-933-8446
I witnessed the whole affair...Ms. Cuisine speaks the truth...
ReplyDeleteEeew... That tuna melt looks yucky.
ReplyDelete- Chubbypanda
My friend and french toast expert ate here this weekend and said she was so disappointed in the french toast that she was going to call the Studio City location and tell them that the Farmer's Market people were doing the french toast all wrong.
ReplyDeleteMaybe they need some time to get the new staff up to par? Up Du-Par? I hope that's it.
The thing about Du-Par's- things really - were always the pancakes and the pies. It was never a gourmet experience, just a comfortable place to get diner food that you could rely on and afford.
ReplyDeleteBG, CP - OK, in all fairness, I requested the raisin bread (when done right, it is really good... the whole contrast of flavors and textures thing). But this was just bad on so many levels.
ReplyDeleteKT - she SHOULD call! this place needs to get up Du-Par FAST!
Encinoblogger - I hear ya, I wasn't expecting a gourment experience, I was expecting hearty good food... Du-pars unfortunately was neither. Maybe they just need to get the kinks straightened out after being closed for so long.
it's nice to see some things never change. i once went to du-pars before the remodel, only reason being that it was the hottest day ever and they were the only place in the farmers' market with AC. the sausage was bad, the eggs were overcooked, bad news all around. i was a little taken with the cute sidewalk seating in its new incarnation, but sounds like there's no need to try it.
ReplyDeleteA tuna melt that's not melted? That's just wrong.
ReplyDeleteOh, give Dupar's another chance. It's just a coffee shop. It was never that great, but it serves a purpose at the Farmers Market. We went last night for the Chicken Pot Pie and it was delicious. You can read my review and see photos here:
ReplyDeletehttp://laismybeat-restaurants.blogspot.com/2007/01/dupars-farmers-market.html#links
As a DuPar's lover, I'm chagrined to read your insta-review. Obviously there are kinks in the service and the kitchen that need to be worked out--so I am going to remain hopeful. I'm one of the folks who journeyed over the hill during the long exile from the Farmer's Market for what remain the best pancakes in LA. I'm hopeful that the Farmer's Market, after all the trouble they went through, will get up to speed. And a footnote: they were closed for so long because when they went in to remodel, they had to take out everything, down to the dirt--it was that decrepit. Historic, yes. But decrepit.
ReplyDeleteThe simple french toast with the dashes of frosting/icing sugar(are they?) is reminding me of the sweet and savory monte cristo turkey sandwich I've had. The french toast (with frosting/icing sugar) was used, just that they added savory fillings of turkey ham. Yum!
ReplyDeleteOf course Du-par's is lousy. It's always been lousy. The Du-par's in the Valley is also lousy. I do not understand why these restaurants have a cult following in Los Angeles. They make IHOP look like Spago.
ReplyDeleteI don't like their French toast as well:) I'm blogging about French cooking, that's why this topic is very interesting to me. Thank you for this article!
ReplyDeleteYou can find a lot of interesting information about the history of French cuisine and French culinary schools.
ReplyDeleteGrew up near the Glendale Dupars - that was a great coffee shop. Took my daughter and a friend to Farmer's Market location tonight and had dirty silverware and "worst Cherry and pretty bad Chocolate pie" - girl's words - coffee was only warm too. Broke my heart, 'cause I told them that it was going to be a real old-school classic joint.
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