Clementine is a family-owned, neighborhood bakery-café featuring fresh-baked pastries, seasonal salads and sandwiches, fresh and frozen soups, and entrees to take home for dinner. We shop at local farmers’ markets for the freshest seasonal ingredients and prepare everything from scratch and by hand. We have special menus for holidays and events throughout the year. Grilled Cheese Month in April is always spectacularly cheesy and melty. In the summer we feature delicious, elegant picnics for the Hollywood Bowl. We offer a selection of beautiful gifts and gift baskets and can prepare custom baskets for any occasion. We also provide catering for individuals and offices, and would be happy to help you with your event.
About Annie Miler
Chef/owner Annie Miler opened Clementine in 2000. Annie was born and raised in Minneapolis, Minnesota and has a degree in history from Amherst College. She trained at the Cordon Bleu in London and, after coming to Los Angeles in 1995, she worked at Campanile, Spago Beverly Hills and La Brea Bakery. She has also traveled extensively throughout the United States and Europe. “I wanted to take what I learned about cooking from my mom and my grandma, combine it with my restaurant experience and offer something unique and homemade to the neighborhood,” says Miler. “The best compliment I get is when someone tells me that something we make reminds them of how their grandmas used to make it — I love that.”
Why the Name Clementine?
Clementine is named after the Mandarin orange variety. We wanted something that evoked freshness and seasonality, but also sounded a little old-fashioned and American.
How Often We Change the Menu and Why
We change our regular menu throughout the year, about every 2-3 months. We shop at farmers’ markets and try to have our menu reflect the availability of fresh, local ingredients. Sometimes this means that a customer favorite, like the Autumn Chicken Salad, will go on hiatus for awhile, but we hope that our customers enjoy the chance to try new things and would rather savor a tomato at its peak than eat mediocre ones year-round.