Exploring L.A. Culinary Highlights: Brunch, Icons, and New Eateries
In this edition, we delve into the vibrant culinary scene of Los Angeles, emphasizing the significance of brunch, honoring culinary figures, and discovering new dining establishments.
Reimagining Brunch in Los Angeles
Brunch has often been dismissed by chefs as an unimportant meal overshadowed by dinner’s sophistication. However, L.A. chefs are reinventing this mid-morning tradition, as highlighted in the L.A. Times Food guide featuring 32 exceptional brunch spots.
- Found Oyster: Enjoy a diverse menu including scallop tostadas and lobster bisque rolls.
- Playa Provisions: “Top Chef” winner Brooke Williamson elevates classic brunch dishes.
- Azay: Savor Japanese breakfast offerings in Little Tokyo.
- Redbird: Delight in dishes like duck confit chilaquiles and fluffy biscuits.
- Baltaire: Indulge in lavish brunch experiences featuring tableside mimosas and a raw bar.
The charm of brunch lies in its ability to momentarily blur financial consciousness, allowing patrons to relish oversized burritos and extravagant cocktails, while also serving as a social catalyst for enjoyment and indulgence.
Breakfast Burrito Favorites
Columnist Jenn Harris spotlighted breakfast burritos, particularly focusing on:
- BBAD: Located at the Pasadena Hotel, currently her top choice.
- Dog Haus: Features content creator Josh Elkin’s breakfast chimichanga.
- Lucky Boy Burgers & Wake and Lake: These spots also earn high praise for their offerings.
As Harris notes, “What makes a great breakfast burrito great is the insides,” with a focus on harmonious ingredient fusion.
Remembering Carl Doumani
The culinary world mourns the loss of Carl Doumani, the founder of Stags’ Leap Winery, who passed away at 92. Doumani was a significant figure whose influence extended beyond wine into the restaurant sector through his family’s legacy. His establishment became a staple in the Napa Valley culinary landscape.
Patrick Comiskey’s tribute emphasizes Doumani’s role in the esteemed “Apostrophe War,” marking the playful and sometimes contentious competitive nature within the wine industry. His character and spirit made a lasting impact, epitomized by his association with the Gastronomical Order for Nonsensical and Dissipatory Society (GONADS).
Cookbook Initiatives and Culinary Education
During the recent L.A. Times Festival of Books, attendees engaged in discussions surrounding the culinary arts, highlighting initiatives such as the effort from now-serving cookbook store aimed at assisting families affected by local disasters in rebuilding their collections. The project encourages community involvement through cookbook donations and fundraising activities.
Sweet Confections and Culinary Trends
In the latest Cooking newsletter, contributor Carolynn Carreño illustrated the delightful interplay of bread and chocolate. Recipes included:
- Nancy Silverton’s Bittersweet Chocolate Tartufo with Olive Oil Gelato
- Ray Garcia’s Chocolate and Banana Bread Pudding
- Chocolate Croissant Pudding from Pinot Bistro
- Chocolate Gelt Babka with Hazelnut Amaretti Filling
New Dining In Los Angeles
Exploring fresh culinary experiences, Issa Rae’s Downtown Dough has recently opened, offering wood-fired pizzas along with a selection of pastas and wood-grilled steaks.
Conclusion
From the embrace of brunch to honoring culinary icons and supporting community initiatives, Los Angeles continues to evolve as a vibrant culinary hub. As always, the city invites both locals and visitors to explore its rich tapestry of flavors and experiences.