Prunes may not be the first ingredient you imagine when thinking of the Los Angeles dining scene, but a growing number of chefs are embracing them for their depth, versatility, and tangy‑sweet character. Here are three standout spots where California Prunes make an appearance — whether as a condiment, appetizer, or savory accent.
1. Highly Likely – Chef Kat Turner’s Prune Mostarda Stars on Sandwiches, Burgers & Boards
Locations: West Adams & Highland Park
Why it matters:
Chef Kat Turner is one of LA’s most enthusiastic champions of California Prunes, showcasing them in playful, versatile ways across her menus. At Highly Likely, she’s created a house-made Prune Mostarda — a sweet, tangy, slightly spicy prune-mustard condiment — that appears in multiple dishes, particularly at the Highland Park location.
How she serves it:
- The Good Turkey Sando: The original prune moment — a hearty sandwich layered with turkey, greens, and Prune Mostarda
- On the Burger: The Prune Mostarda adds depth and sweetness to the house burger, balancing out savory elements like cheese and char
- On the Charcuterie Board (Highland Park): Served with pâté, cheeses, and bread — the Prune Mostarda elevates the board with a pop of rich fruit and spice
The setting:
Both Los Angeles dining locations have a relaxed, design-forward café vibe. West Adams has a cozy, sun-drenched patio. Highland Park leans more into an all-day bistro vibe, with a menu that stretches from brunch to wine bar fare.
Pro Tip: Ask your server what’s in season. The Prune Mostarda may rotate into specials or pairings with roasted meats or local cheeses.
Why visit for prunes:
Kat Turner doesn’t just “use” prunes, she’s building menu moments around them. Whether layered on a sandwich, spooned onto pâté, or melted into a burger’s flavor profile, her approach is about making prunes crave-worthy and modern.
2. Solidarity LA — Bacon‑Wrapped Prunes as an Appetizer
Why it matters:
Solidarity LA, a modern restaurant in the Los Angeles dining scene, with self-described Eastern European / Polish influences, includes “Bacon Wrapped Prunes” on its appetizers menu.
The prune dish:
These are simple and elegant: prunes wrapped in bacon, served with a balsamic reduction. The salty fat of bacon marries beautifully with the prune’s chew and natural sugars.
The setting:
Solidarity offers a refined but welcoming experience, with a menu of small plates, mains, and dishes rooted in Eastern European traditions (pierogi, schnitzel, etc.).
What to order (for prune lovers):
- Start your meal with the Bacon Wrapped Prunes
- Pair with lighter wines or cocktails to let the prune’s sweetness shine
- Try their Eastern European small plates — the prune bites work as a bridge to richer dishes
Why visit for prunes:
It’s a delicious contrast: rich, smoky bacon + lacquered prune + tangy balsamic, an appetizer that feels special and also opens up the palate elegantly.
3. Azizam — Persian Heart, Dried Fruit Tradition & Kofteh Tabrizi
Why it matters:
Azizam is a more casual Los Angeles dining option. And while it doesn’t appear to list a dedicated prune dish on its standard menu, it features Kofteh Tabrizi — a Persian meatball stuffed with dried fruit (including prunes) and nuts.
The prune‑infused dish:
- Kofteh Tabrizi is a standout in Azizam’s menu: large, delicate meatballs with a sweet center of dried fruits such as prunes, apricots, barberries, and walnuts. It’s braised in a savory tomato sauce and falls apart with a fork.
- The dried fruit filling gives a soft sweetness against the acidity of the tomato base.
The setting:
Azizam is a celebrated new Persian restaurant in Silver Lake, helmed by Cody Ma and Misha Sesar. It blends heritage techniques, seasonal produce, and modern sensibilities.
What to order (for prune watchers):
- Kofteh Tabrizi is a must‑order — the prune (and dried fruit) inside gives a layer of complexity
- Avoid expecting prune as a standalone menu item — here, it’s part of a deeper dish
- Pair with sides of rice, yogurt, and fresh herbs
Why visit for prunes:
In Persian cuisine, dried fruits — including prunes — are part of a centuries‑old tradition of combining sweet and savory, rather than spotlighting prune alone. This gives a cultural dimension to your prune experience.
Los Angeles Dining Tips for Your Visit
- Call ahead / check online menus, especially for seasonal items, prunes and prune dishes may not always be in rotation
- Go early — prune items are often appetizers or specials and may sell out by later service
- Pair thoughtfully — prune dishes go beautifully with bright acids (vinegar, citrus) or crisp wines (dry rosé, lighter reds)
- Ask the staff — many chefs rotate prune use (in glazes, dressings, roasted fruit salads) that don’t always make the printed menu
- Look for dried fruit in unexpected places — Persian, Mediterranean, and fusion chefs often weave prunes subtly into mains
In Short
If you want to taste California Prunes in Los Angeles:
- Head to Highly Likely Café for prune mostarda on a signature sandwich
- Visit Solidarity LA to try bacon‑wrapped prunes with balsamic
- Try Azizam’s Kofteh Tabrizi, where prune is tucked into a sweet center of a classic Persian meatball
Each spot offers a delicious experience for your palate, showcasing both the creativity of these culinary talents and how in cuisines around the world, prunes are a staple, good for you ingredient—from tangy French‑Italian condiments to smoky appetizers and deep heritage flavors.
This article was written by Alison Needham, @agirl_defloured, photos by Alison Needham and James Collier of Paprika Studios.