Glenda Galvan-Garcia, Executive Chef | Granville, Los Angeles
Glenda Galvan-Garcia, who manages the menu across Granville’s four modern-casual restaurants in the Los Angeles area, says the best-seller is a grilled sustainable salmon dish served with a corn sauce and mashed potatoes. But she points to another top seller—rainbow trout—as a fish that customers know and chefs can easily make their own.
A classic amandine crust would feature a nut and bread crumb combination, a butter sauce and a lemon wedge, she explains. “We use pepitas and housemade preserved lemon, with grass-fed butter,” she says.
“Even though our menu reflects our California origin, this dish seems to appeal to Midwest and East Coast folks. It has a familiarity, but with subtle touches that make it uniquely Granville.”
