All’ Acqua’s chef, Don Dickman, in front of the woodburning pizza oven at All’ Acqua in Atwater. (Wally Skalij / Los Angeles Times)
Diavolo pizza straight out of the woodburning pizza oven at All’Acqua in Atwater.
(Wally Skalij / Los Angeles Times)
The scene at Atwater Village Farmers Market on Sundays
(S. Irene Virbila / Los Angeles Times)
Canelé in Atwater Village has a dedicated crowd of regulars at dinner and especially on Sundays before and after the farmers market across the street. (Lori Shepler / Los Angeles Times)
View of dining room, and the kitchen on the left, at Canelé in Atwater Village. Chef, Corina Weibel chalks the menu on a board every night. (Spencer Weiner / Los Angeles Times)
Green herb falafel at Dune in Atwater
(S. Irene Virbila / Los Angeles Times)
Pasture-raised lamb on house flatbread with lemon turmeric yogurt, marinated onions and seasonal greens at Dune in Atwater.
(S. Irene Virbila / Los Angeles Times)
The Juice in Atwater Village
(S. Irene Virbila / Los Angeles Times)
Kaldi Coffee in Atwater, where writers get caffeinated.
(S. Irene Virbila / Los Angeles Times)
Spicy soujuk flatbread at Momed in Atwater.
(Bob Chamberlin / Los Angeles Times)
Spicy soujuk flatbread and summer squash flatbread on a table in the bright and airy dining area at Momed in Atwater.
(Bob Chamberlin / Los Angeles Times)
Shrimp lamajoun flatbread at Momed in Atwater.
(Bob Chamberlin / Los Angeles Times)
Na Young Ma, chef and owner of Proof Bakery holds her fig oat cake in front of the bakery in Atwater Village (Al Seib / Los Angeles Times)
Na Young Ma, left, chef and owner of Proof Bakery pulls some savory items from the giant oven in the kitchen of the bakery. (Al Seib / Los Angeles Times)
Viet Tran shows how he makes soy milk in his restaurant Viet Noodle Bar.
