Life on the Road with the Addiction (Permanently Closed)

Given my time and location restraints, this is rapidly becoming a foodie blog. At one point, one of my coworkers remarked rather accurately: on this project all we do is really eat, sleep, consult, and travel on airplanes. There’s no time for anything else.

This is completely true and it takes a huge amount of planning and effort to plan outside work events (like hiking, museum visits) when you are locked into 4x10s, don’t have access to transportation, are new to a place, and spend weekends in another city (for me another country: Canada).

When I take on any other activities (e.g. exercise, touring) this takes away from the food and sleep. Add to this my new focus: learning another language, and there becomes less time for anything but eating and consulting (I’m doing the language stuff at night and in the very early morning — so goodbye to sleep).

So, welcome to my foodie blog. 😉

My criterion for a good restaurant aren’t really that difficult (to me at least), but the menu should be allergy-friendly, the food and service good, and the staff somewhat knowledgeable about what they are serving. Surprisingly, these three seem to be really rare.

And, a unicorn is finding a place that takes it up a notch and puts care and knowledge into their ingredients, is sustainable in what they choose, and hand makes the food that goes onto each plate. The Addiction is one such unicorn. Everything on the menu is gluten-free (my non-GF friends didn’t notice a difference), sustainable, handcrafted, and mouthwateringly delicious.

They make their own alcohol (read: moonshine) but also have locally made wine and beer available. The owner cares about the experience and the food; their location is cozy and a tad bit off the beaten path (so no need to worry about parking). Luckily, they also happen to be on the route between Hollywood and the airport and has become a regular destination.

This also happens to be an extra special unicorn because they make a fantastic GF hamburger using their own house-made sausage and condiments. There’s always a special place in my heart for a restaurant that can make a GF hamburger!