Exploring L.A.’s Culinary Scene: Brunch, Tributes, and Cookbooks
In the heart of Los Angeles, the culinary landscape is brimming with innovation, particularly when it comes to brunch. A recent feature highlights various dining experiences, from extravagant brunch menus to heartfelt tributes. This week’s edition of Tasting Notes presents an overview of notable culinary highlights.
The Rise of Brunch as a Serious Meal
Traditionally, brunch has faced skepticism; chefs often regard it as a less serious dining occasion. However, L.A. has seen a transformative shift, with renowned chefs elevating brunch offerings. As senior food editor Danielle Dorsey noted in a recent guide, establishments are serving dinner-quality dishes during brunch hours. For instance, dishes like scallop tostadas and lobster rolls are now staples at popular venues such as Found Oyster and Playa Provisions.
At the upscale restaurant Redbird, diners can indulge in duck confit chilaquiles and shrimp and grits. Meanwhile, Baltaire has redefined opulence in brunch experiences, offering tableside mimosas and a raw bar, accompanied by a lively atmosphere that feels more like a celebration than a meal.
As highlighted in the guide’s introduction, brunch encourages indulgence—whether it’s opting for oversized breakfast burritos or additional rounds of drinks without hesitation. This playful spirit is humorously reflected in the animated show “The Simpsons,” where a character describes brunch as “not quite breakfast, not quite lunch, but it comes with a slice of cantaloupe at the end.”
Breakfast Burrito Nominations
Columnist Jenn Harris has spotlighted the breakfast burrito trend in Pasadena, focusing on local favorites. Establishments like BBAD and the innovative breakfast chimichanga at Dog Haus have garnered affirmative attention. Harris emphasizes that the quality of a breakfast burrito relies heavily on its fillings, where elements like melted cheese and crispy potatoes blend harmoniously with fluffy eggs.
Honoring Culinary Icons
Recently, the culinary world mourned the passing of Carl Doumani, founder of Stags’ Leap Winery in Napa Valley. His legacy was closely intertwined with iconic restaurant Terra, co-owned by his daughter, Lissa Doumani. Patrick Comiskey, in his tribute, recalls Doumani’s adventurous spirit and his unyielding stance during a significant trademark dispute dubbed the “Apostrophe War” between his winery and another established brand. Comiskey described Doumani as a “bon vivant and raconteur,” richer in personality than many conventional figures in the wine industry.
Support for Rebuilding Cookbook Collections
Culinary community support is also at the forefront, as demonstrated by a new initiative from Now Serving—a beloved cookbook store. They are helping individuals who lost their homes in recent fires to replenish their cookbook collections. Engaging the public, this initiative combines book donations with fundraising efforts to replace burned books.
The Allure of Bread and Chocolate
The allure of delectable combinations remains a staple focus. A recent newsletter featured a selection of recipes centered on the union of bread and chocolate. Dishes such as Nancy Silverton’s Bittersweet Chocolate Tartufo and various puddings showcase how these ingredients can elevate the dining experience.
New Additions to L.A.’s Restaurant Scene
The ever-evolving culinary scene also introduced Downtown Dough, a new venture by Issa Rae. It features wood-fired pizzas along with an array of pastas and grilled steaks, highlighting Rae’s contribution to the city’s dynamic dining options.
Reflections on Food and Art
In a thought-provoking essay shared by Carolina Miranda, writer Chris Fite-Wassilak examines “the art world’s strange relationship with food.” His analysis prompts an exploration of how food is often reimagined within artistic contexts, raising questions about its significance beyond nourishment.
