Brunch is one of those confusing hybrid meals. Is it breakfast foods like eggs and pancakes or is it a burger for lunch? We can’t help you with your menu direction, but we can help you narrow down your choice of places. Here are five restaurants where chefs wake up and smell the coffee in Los Angeles.
Photograph courtesy of Huckleberry
Huckleberry
An artisan bakery and cafe where everything served is made on-site. The menu changes with the seasons and the baker's whims.
"When you walk in there is a sense of home. There are fresh baked breads and pies with a warm comforting atmosphere."
FED Pro > Chef Joshua Whigham of The Bazaar by José Andrés
"Get the poached eggs with tomato sauce and white beans."
FED Pro > Chef David LeFevre of M.B. Post, Fishing with Dynamite
1014 Wilshire Boulevard, Santa Monica, CA 90401
T: 310.451.2311 | www.huckleberrycafe.com
Photograph courtesy of 101 Coffee Shop
101 Coffee Shop
Southern California cuisine with a mix of retro diner fare made with farmers market ingredients. Chef Brandon Boudet makes dishes like Cajun Catfish and Eggs and Silver Dollar Buttermilk Pancakes.
"This is a great breakfast spot after kids’ basketball on Saturdays. Everything on the menu is great and it’s someplace that I can enjoy as much as the kids."
FED Pro > Chef David Lentz of The Hungry Cat
6145 Franklin Avenue, Hollywood, CA 90028
T: 323.467.1175
Photograph courtesy of The Sycamore Kitchen
The Sycamore Kitchen
Bakery and cafe with breakfast served daily. Owned by co-chefs Karen and Quinn Hatfield of Hatfield's. One of their signature items is the Salted Caramel Pecan Babka. They also serve sandwiches on house-baked bread and Stumptown Coffee.
"The polenta and blackberry cake is incredible."
FED Pro > Chef Govind Armstrong of Willie Jane
"Karen Hatfield's pastries are awesome. People know her because her pastries are really well done."
FED Pros > Chefs Ori Menashe and Genevieve Gergis of Bestia
"We come here on a regular basis for brunch and like to try new things. It's hard to go wrong."
FED Pros > Chefs Walter and Margarita Manzke of Republique, Petty Cash
"Really great food and a lovely atmosphere. I like the selection of desserts like their small tarts, mini-loaves, cookies, granola bars and bundts."
FED Pro > Renato Poliafito of Baked
143 South La Brea Avenue, Los Angeles, CA 90036
T: 323.939.0151 | www.thesycamorekitchen.com
Salt's Cure
Their mission is to source California ingredients. They buy whole animals directly from farmers and ranchers and seafood from local fishermen. The wine list is also 100% Californian.
"They have wonderful oatmeal pancakes and the Canadian bacon and scrambled eggs are amazing. Their burgers are great and the sausages are homemade. They buy whole animals and source them from a farmer they know. Every piece of the animal goes into a dish. The food is very simple and really high quality."
FED Pros > Chefs Ori Menashe and Genevieve Gergis of Bestia
"They use whole animals, cure everything in-house, and make everything from scratch. I run into Zach Jarret, (the in-house butcher) at the Santa Monica Farmers Market every Wednesday buying fresh eggs and produce for their menus. This is one of the only truly farm-to-table restaurants in LA and damn good, down home cooking!"
FED Pro > Butcher Amelia Posada
7494 Santa Monica Boulevard, West Hollywood, CA 90046
323.850.7258 | www.saltscure.com
Farmshop
Chef and owner Jeff Cerciello worked at El Bulli and the French Laundry, and prior to opening Farmshop in the Brentwood Country Mart was the Culinary Director for Bouchon, Bouchon Bakery and Ad Hoc. At Farmshop, he has created a menu made up of artisanally-sourced ingredients.
"Jeffrey Cerciello is an amazing chef and I personally think he does the best brunch in the city!"
FED Pro > Chef Andrew Kirschner of Tar & Roses
225 26th Street, Santa Monica, CA 90049
T: 310.566.2400 | www.farmshopca.com
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