Wake up to a wider menu of flavors
Some of this city’s best chefs, including Ari Taymor (Alma), Nancy Silverton (Mozza) and Michael Cimarusti (Providence, Connie and Ted’s) have recently introduced brunch at their restaurants. Here’s a short list of where to go, and what to eat and drink when you get there.
Alma at the Standard Hotel
Chef: Ari Taymor What to eat: Malted maple doughnut; crispy potatoes with smoked salmon, egg yolk, seaweed and roe; English muffin sandwich with braised bacon, gribiche and charred spring onions What to drink: Kimchi bloody Mary Info: 8300 Sunset Blvd., West Hollywood, (323) 822-3131, www.standard hotels.com/la/features/alma-rest aurant-hollywood.
Animal
Chefs: Jon Shook and Vinny Dotolo
What to eat: Raymundo’s chilaquiles; pastrami Reuben Benedict with rye, sauerkraut, hollandaise, Thousand Island sauce and a soft egg; “tamago” scramble with bone marrow sushi rice, Japanese pickles and arare. What to drink: Ask wine expert Helen Johannesen, director of operations for all of Shook and Dotolo’s restaurice rants, for a recommendation.
Info: 435 N. Fairfax Ave., Los Angeles, (323) 782-9225, www.animalrestaurant.com.
Connie and Ted’s
Chef: Michael Cimarusti
What to eat: Potato cakes; Nor’easter breakfast sandwich on a housemade English muffin; Peeky toe crab and lobster omelet with beurre blanc; Connie’s cinnamon roll with nutmeg, orange zest and cream cheese icing. What to drink: Rhode Island coffee milk. (Add SelvaRey cacao-infused rum for an additional $4.) Info: 8171 Santa Monica Blvd., West Hollywood, (323) 848-2722, www.connieandteds.com.
Pizzeria Mozza
Chef: Nancy Silverton What to eat: Brisket hash al forno; breakfast pizzetta with egg, bacon, potato and onions; Nancy’s egg salad with bagna cauda toast What to drink: Mimosa Info: 641 N. Highland Ave., Los Angeles, (323) 297-0101, www.la.pizzeriamozza.com.
Redbird
Chef: Neal Fraser What to eat: Shrimp and grits with a soft egg, cocoa nib and chipotle mole; Liberty duck confit with a poached egg, vegetable fried wild and gochujang; Basque baked eggs with short rib, morcilla, piquillos, potatoes and Idiazabal cheese.
What to drink: Modern Mary made with clarified tomato, clarified lemon, white balsamic, fennel, basil and pepper vodka.
Info: 114 E. 2nd St., Los Angeles, (213) 788-1191, www.redbird.la.
Sqirl
Chef: Jessica Koslow What to eat: All of the rice bowls; avocado toast topped with hot pickled carrots, green garlic crème fraîche, wood sorrel and house za’atar. What to drink: “Lait ’n’ egg,” a Vietnamese-style iced cortado shaken with egg whites. Info: 720 Virgil Ave., No. 4, Los Angeles, (323) 284-8147, www.sqirlla.com.
Trois Familia
Chefs: Ludo Lefebvre, Jon Shook and Vinny Dotolo
What to eat: Churro French toast with Salt & Straw vanilla ice cream and Mexican chocolate; double-decker potato tacos; chicken Milanesa with raw and pickled cucumbers and maggi ranch. What to drink: Horchata Info: 3510 Sunset Blvd., Los Angeles, (323) 725-7800, www.troisfamilia.com.