Clementine in Century City is a cozy, family-owned café and bakery serving handcrafted sandwiches, fresh salads, and delightful pastries in a nostalgic atmosphere.
"Century City bakery and restaurant Clementine is offering a “Thanksgiving Essentials Package” that feeds 2-3 people for $98, as well as other holiday dishes like honey-glazed carrots that can be added on a la carte. The main package includes roast turkey, mashed potatoes, gravy, apple-mushroom stuffing, and housemade cranberry sauce. Orders must be placed by Saturday, November 19th for pickup on November 22nd or 23rd." - kat hong, nikko duren, garrett snyder
"An adorable family-owned, neighborhood bakery & café that serves fresh-baked pastries, seasonal salads and sandwiches, soups, and prepared entrees to take home for a delicious meal. This homey cafe brings you a sense of nostalgia, with vintage posters of grilled cheeses and family portraits on the wall against a wooden interior. The menu rotates every 2-3 months, with an emphasis on seasonal ingredients, buying the freshest produce from farmer's markets. Everything is made from scratch and by hand, and you can taste the difference! April is Grilled Cheese Month, so be sure to stop by for some melty, mouthwatering, deliciously cheesy sandwiches." - Grace Duong
"Clementine is proof that Century City does indeed have a soul. On a corner spot opposite the mall, this bakery and cafe is the best place in the area for a casual lunch. The chicken salad doesn't skimp on the mayo (embrace it), and if it's been one of those days, the tuna melt can fix things. Bonus: they do a killer catered spread. So when it comes time to plan a 75-person meeting, you know what to do." - Sylvio Martins, Brant Cox, Nikko Duren
"Century City cafe Clementine is again bringing simple but satisfying holiday dinner options to those ordering in to fete the new year." - Eater Staff
"West LA’s longtime sandwich and specialty store Clementine works for morning or afternoon picnics, with plenty of tasty items ready to eat on a grassy field." - Matthew Kang
