Sometimes, often, the simplest things are truly the best. Take the burrata with pluots (a plum/apricot hybrid) at Barbrix in Silver Lake. The cheese, perfectly creamy, cool, fresh. The pluots, tart and sweet at the same time. Toasted almonds added a nice crunch, a sprinkle of aleppo pepper brought a tinge of spice. This lovely dish might not be there today or tomorrow, but it might show up in some other variation, as it goes in chef Don Dickman's kitchen. My glass of Italian rose paired nicely, and provided a wonderful beginning/end to the night. It's what Barbrix does best - seasonal small plates, an extensive list of wines by the glass, and now beer on tap. Simple.