El Super (West Sahara,) Las Vegas NV

El Super Panaderia

Salvadoran Quesadilla

Vanilla Pound Cake

Concha

Polvorone Tricolor

Empanada de Crema

Marranito

Pudín de Pan

Cortadillo

Pudín de Maíz

Pastel Tres Leches

Located in the Sahara Pavilion, between Decatur and Arville, this branch of El Super opened in April of 2015, and although Produce is somewhat lacking in comparison to La Bonita as well as Cardenas the Panaderia adheres to on-site production of several Pan Dulce as well as a number of Cakes, Puddings and Breads.

Visited once prior, and again amidst COVID-19 precautions that see El Super limiting access while an employee at the door thoroughly disinfects shopping carts and offers sanitizer to guests, it is after gathering essentials that one will locate the rear-right Bakery where three women in N95 masks and gloves work diligently.

Still selling a la carte as of March 21st, just 50-cents per Pastry and $3 per slice of Cake comparable to other markets and independent shops across the valley, it was with everything carefully self-packed that ten items were tasted, a Salvadoran Quesadilla starting things off with minimal sweetness beneath toasted Sesame Seeds.

Moving next to a Vanilla-scented Loaf, heftier than Angel Food but not quite Coffee Cake in consistency, it seems impossible to judge a Mexican Bakery without at least one Concha, and so far as density is concerned El Super’s is reference standard beneath an adherent Sugar Crust while the tri-color Cookie was sweet but less Teething Biscuit-like than most.

Impressed by both a Cream-filled Empanada and the Panaderia’s Pig-shaped Gingerbread, the latter pliable and rife with spices, Bread Pudding is fairy basic and easily omitted in favor of sprinkled Cake with Frosting while Corn Pudding falls short of La Bonita’s reference-standard wedge despite El Super’s nearly-double price.

Not offering Arroz con Leche, but instead odd-looking Parfait with Fruit, the decision between Flan and Tres Leches came easily as the Cake had just been packaged, its texture predictably soaked but both sponge and light topping standing up admirably with sliced Almonds to plenty of Condensed Milk.

THREE STARS: Judged as a whole, El Super is one of the larger Mexican Supermarkets in Las Vegas, and although the Panaderia executes certain Pan Dulce and their Tres Leches well the overall cost and quality is lacking in comparison to Cardenas or La Bonita.

RECOMMENDED: Salvadoran Quesadilla, Concha, Marranito, Pastel Tres Leches.

AVOID: Pudín de Pan, Pudín de Maíz.

TIP: Typically open from 7:00a until 11:00pm, current hours and occupancy are limited. Call (702) 405-2701 for updates.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.elsupermarkets.com/las-vegas-4610-w-sahara-ave-nv-89102

Posted in Bread Pudding, Breakfast, Cornbread, Dessert, El Super, El Super Panaderia, El Super Panaderia West Sahara, El Super West Sahara, Food, Las Vegas, Nevada Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Bronze Café Summerlin Catering [4,] Las Vegas NV

Bronze Café Catering

The LGBTQ Sammich – Housemade Bacon Jam, Maple-glazed Bacon, mixed Greens, Tomato, Cucumbers, Basil Aioli, Lemon Vinaigrette, Ciabatta

The California Turkey Sammich – Turkey Breast, Avocado, mixed Greens, Tomato, Red Onion, Basil Aioli, Lemon Vinaigrette, Ciabatta

The Green Goddess Chicken Salad Sammich – Housemade Chicken Salad, diced Apples, mixed Greens, Tomato, Red Onion, Basil Aioli, Lemon Vinaigrette, Ciabatta

The What What Sammich – Turkey Breast, Pepperoni, Mixed Greens, Tomato, Red Onion, Basil Aioli, Oregano Vinaigrette, Ciabatta

The David’s Special Salad – Kale massaged with housemade Lemon Vinaigrette, Roasted Beets, Curried Quinoa, Spiced Chickpeas, Shredded Carrots, Diced Avocado, Hemp Seeds

Agrodolce Roasted Brussels Sprouts / Roasted Sweet Potatoes with Caramelized Onions / Dill & Garlic Potatoes

Hummus with Pita

The Banana Flax Cake

The Mixed Berry Muffin

The Loving v Virginia

The Peanut Butter Snickerdoodle

The Chocolate Chip Cookie

The Strawberry Cookie

The Chai Spice Cookie

Having enjoyed David Mozes’ and Chef Peter Bastien’s Bronze Café at The Center, The Market and Juice Stars, it was to #supportlocal that lunch was catered from their North Buffalo location on Wednesday, a collection of old favorites predictably arriving on time with plenty of plates and utensils that allowed staff to enjoy every second of their lunch hour.

Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant eventually intended to offer Breakfast, Lunch and Dinner, it is focused on health-conscious and diet-friendly fare that many guests began with Vegetables or Salad, Agro Dolce Brussels Sprouts a surprising hit while “David’s Special” remains a workplace favorite thanks to Quinoa, Garbanzos, Hemp and Avocado that compliment thinly sliced Kale.

Continuing Organic, Vegan and Gluten-free with Sweet Potatoes and Caramelized Onions plus roasted Potatoes heavy in Dill, it was with “Sammiches” that appetites were further sated, California Turkey expectedly gone first but quickly followed by The LGBTQ and Green Goddess Chicken which each eats cleaner than the traditional version thanks to better Ingredients served in proper rations on fluffy Ciabatta.

Not about to skip entirely Vegan Desserts, The Peanut Butter Snickerdoodle still Las Vegas’ best Cookie despite mounting competition, those missing Beau Monde’s gluten-free offerings will be happy to know both the Banana Flax Cake and all-new Mixed Berry Muffin are made without any Wheat protein, as too are the rest of Bronze Café’s sweet collection.

Continuing strong with the cleverly titled Loving v Virginia, a Brookie that has only gotten better over time, “plain” Chocolate Chip still holds appeal for purists while Chai Spice and Strawberry are soft, chewy and almost Cake-like, but nonetheless delicious.

N/A: Making it blog policy to not ‘rate’ places based on catering alone, no matter where Chef Peter and David are set-up the quality has never declined, lunch on Thursday continuing to show quality and creativity bound to please those with and without dietary restrictions, whether they want to be gluttonous or eat light.

RECOMMENDED: The David’s Special Salad, The LGBTQ Sammich, The Green Goddess Chicken Salad Sammich, Roasted Sweet Potatoes with Caramelized Onions, The Peanut Butter Snickerdoodle, The Strawberry Cookie, The Mixed Berry Muffin.

AVOID: N/A.

TIP: 10a-9p daily at 2380 N Buffalo Drive, Suite 110. 702-852-2830.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.facebook.com/bronzecafelv

Bronze Cafe Menu, Reviews, Photos, Location and Info - Zomato

Posted in Bronze Cafe, Bronze Café Summerlin Catering, Dessert, Food, Las Vegas, Nevada, Pork Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Michael Mina Restaurant [7,] Las Vegas NV

Michael Mina Restaurant

Louis Roederer Brut Premier Champagne

Michael Mina’s Caviar Parfait – Royal Kaluga Caviar, Alderwood Smoked Salmon, Crème Fraiche, Shallot Potato Cake, Parsley Oil, Egg Mimosa, Onion Syrup

Belvedere Vodka

Laffa Bread – Black Truffle, Labneh, Honey

Michael Mina’s Ahi Tuna Tartare – Mint, Pine Nut, Scotch Bonnet, Sesame Oil, Toast

Hokkaido Sea Urchin – Black Olive, Lychee, Rose Water, Brioche

Sumac-Cured Steelhead Trout – Omani Lime Labneh, Kataifi, Red Onion

Marinated Bay Scallops – Satsuma Orange, Black Truffle Vinaigrette, Buttermilk

Chilled Foie Gras – Pepita Mole, Petit Concha, Amaranth, Instant Coffee

Hand-Cut Tajarin – Uni Butter, Black Truffle

Roasted Diver Scallops & Foie Gras – Creamed Salsify, Black Trumpet Mushrooms, Tokyo Turnips

Michael’s Lobster Pot Pie – Brandied Lobster Cream, Black Truffle, Baby Vegetables

32oz 45-Day Dry-Aged Bone In Rib Eye – Bordelaise

Grilled Broccolini – Truffle Vinaigrette, Crispy Garlic

Coconut Soufflé – Milk Ice Cream, Black Sesame Anglaise

Spiced Panna Cotta – Ginger Bread, Pomegranate Ice, Fig Preserve

Michael Mina’s Signature Chocolate Cake – Milk Chocolate Mousse, 70% Dark Chocolate Custard, Beet-Raspberry Sorbet

Pineapple Parfait – Vanilla Sabayon, Dragon Fruit, Rum-Citrus Syrup, Macadamia Nuts, Pineapple Sorbet, White Chocolate Shell

Pistachio-Cherry Sumac Marbled – Sicilian Pistachio Mousse, Vanilla Bean Ice Cream, Chocolate Streusel

A part of the Bellagio since opening, first as Aqua but since reborn twice as MICHAEL MINA Restaurant, it was shortly before The Strip shuttered that eight guests sat down for a belated celebration, service overseen by Jorge Pagani once again faultless as the kitchen led by Chef Dugan showed off classics as well as new creations.

Always a special place, but on this particular evening only half-full amidst mounting COVID-19 concerns, it was at the dining room’s center that novices and long time fans were situated just prior to 6:00pm, Carte Blanche once again deferred to the kitchen with one diner gracefully accommodated for religious dietary restrictions.

A milestone birthday for one guest, and white glove treatment afforded to all in attendance, it was following a Champagne toast that the night started with Michael Mina’s timeless Caviar Parfait commanding attention from black Eggs to crispy Potato Cake with palates cleansed between bites by Belvedere Vodka.

Taking liberties with Mina’s housemade Laffa next, the traditional Bread Basket and Spreads replaced by Black Truffles and honeyed-Labneh, another classic soon arrived, arguably the best Tuna Tartare offered anywhere in town thanks to not only the Fish’s pristine quality but a complex balance created by Mint, Peppers and Garlic.

Returning with the same Crudo trio as in November, Japanese Uni brilliantly balancing Salt and Citrus with light florals while tangy Sumac acted as a foil to Red Onion served atop line-caught Trout, Scallops again paired well to Orange segments plus Buttermilk prior to a second look at Coffee-dusted Duck Liver served alongside spicy Mole and Sugar-shellacked Bread.

Dressing up Hand-Cut Pasta on this night with Black Truffles, as though Butter cooked down with Sea Urchin were not enough, Foie Gras arrived for the second time as a seared Lobe alongside Scallops and Salsify, the richness undeniable but carefully reined in by Mushrooms as well as Turnips.

Specifically requesting Michael’s famous Pot Pie for first-timers, three full-sized vessels arriving with Crustacean, Brandied Cream, Black Truffles and Vegetables beneath a golden dome, it was by way of dueling 24oz Dry-Aged Rib Eyes that savories concluded as “Surf n’ Turf” that gathered plenty of eyes from nearby tables.

A celebration to remember, particularly considering dark days to follow, Desserts from Vivian Chang took center stage to finish, the seasonal Panna Cotta walking a tightrope of sweet and sour atop peerless textures while Chocolate Cake, a picturesque Pineapple Parfait and two new items including Pistachio-Cherry Marble Cake and an airy Soufflé pairing Coconut to Sesame were even more delightful to eat than they were to look at.

FIVE STARS: Following its 2018 reinvention MICHAEL MINA Restaurant took a big step forward, and with Chefs Nick Dugan and Vivian Chang now overseeing the Kitchen and Pastry program, respectively, the Restaurant continues to get better and better with each seasonal update.

RECOMMENDED: Michael Mina’s Caviar Parfait, Marinated Bay Scallops, Chilled Foie Gras, Hand-Cut Tajarin, Roasted Diver Scallops & Foie Gras, Michael’s Lobster Pot Pie, Coconut Soufflé, Spiced Panna Cotta, Pistachio-Cherry Sumac Marbled.

AVOID: N/A.

TIP: The Market List Menu is prone to daily change, and for those on a budget (or tight schedule) the recently-added lounge menu looks to offer guests a more casual way to experience some of Chef Dugan’s Food.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.michaelmina.net/restaurants/las-vegas/michael-mina-bellagio

Michael Mina Menu, Reviews, Photos, Location and Info - Zomato

Posted in Bread Basket, Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Lobster, Michael Mina, Michael Mina Restaurant, Nevada, Pork, Souffle, Tasting Menu, Truffle, Truffles Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Graffiti Bao Catering [2,] Las Vegas NV

Graffiti Bao

Szechuan Chicken Dumplings – Black Vinegar, Chili Oil, Scallion

Kung Pao Chicken Bao Buns – Natural Chicken, Bell Pepper, Chili Sauce

Scallion Pancakes – Special Soy, Scallion Dressing

BBQ Pork Bao Buns – Sweet Soy, Chilis, Shiitake Mushrooms

Kung Pao Beef – Peanuts, Chilis, Celery, Bell Pepper, White Rice

Mandarin Orange Chicken – Red Onion, Bell Pepper, Orange Zest, White Rice

Vietnamese Crab Fried Rice – Lump Crab, Thai Basil, Mint, Lime, Fish Sauce

Lo Mein – Roast Pork, Celery, Mushrooms, Bean Sprouts, Red Pepper

Apple Pie Bao Buns – Baked Apples, Cinnamon Sugar

Begun as a counter-service concept inside T-Mobile Arena, Graffiti Bao has been making itself known to Southwest Las Vegas since September 2019, the opportunity to cater Marc Marrone’s Food in February going over so well with staff that delivery from 7355 South Buffalo Drive was requested once again just two-weeks later.

Previously discussing Chef Marrone’s background here, time with Tao Group unequivocally involved in Asian Cuisine capable of satisfying both discerning diners and folks that typically gravitate to Panda Express, it was on-time that Marc and another Graffiti Bao Chef arrived with everything necessary, professionalism and safety never in question.

Opting for favorites from the first gig, in addition to new items, Crab Rice was predictably the first stop for many, and although the funky Fish Sauce and restrained heat were once again highly praised Graffiti Bao’s Kung Pao Beef was arguably favored by more guests with nearly every bit of tender Protein and Peanuts gone by the end of lunch hour.

Neglecting White Rice to save stomach capacity for better things, at least three whole Scallion Pancakes doused in aromatic Oil included, fans of Fast-Food immediately recognized Marrone’s Orange Chicken as superior to the original while Chicken Dumplings slicked in Black Vinegar and Chili Oil made quick friends with the same staff who apply Sambal liberally to everything.

Not forgetting Lo Mein, the wide Noodles picking up a lot of umami from Pork and Vegetables, Bao came in three varieties, Kung Pao Chicken and Apple Pie making a return visit while BBQ Pork outpaces the Cantonese variety typically offered at Dim Sum thanks to less sweetness and earthy aromatics provided by Mushrooms.

N/A: Making it blog policy to not ‘rate’ places based on catering alone, Graffiti Bao sets a very high standard in terms of customer service, while all nine items were nicely presented, displaying “Fusion” without being compromised and appealing to everyone from Indian to Asian to Hispanic to Vietnamese at a range of income levels and travel experiences.

RECOMMENDED: Scallion Pancakes, BBQ Pork Bao Buns, Mandarin Orange Chicken, Lo Mein, Apple Pie Bao Buns.

AVOID: N/A.

TIP: Southwest location is open: Monday through Saturday from 11:00am to 9:30pm and Sunday from 11:00am to 9:00pm. Follow @GraffitiBao for specials including Industry discounts and community support projects during the pandemic.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.graffitibao.com

Graffiti Bao Menu, Reviews, Photos, Location and Info - Zomato

Posted in Crab, Dessert, Food, Graffiti Bao, Graffiti Bao Catering, Las Vegas, Nevada, Pork Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Good Pie Catering [6,] Las Vegas NV

Good Pie

Good Garlic Knots – Roasted Fresh Garlic, Garlic Confit, Garlic Oil, Mozzarella, Garlic Chips, Fresh Grated Grana Padano, Fresh Parsley, served with Marinara Sauce

Good Balls – Homemade Beef and Pork Meatballs, Marinara Sauce, Fresh Parm, Fresh Parsley

Good House Salad – Chopped Romaine Lettuce, Cherry Tomatoes, Artichoke Hearts, Black Olives, Shaved Red Onions, Balsamic Vinaigrette

The Good Good Grandma Style – Mozzarella, Fresh Mozzarella, Grana, Tomato Sauce, Sausage, Artichoke Hearts, Oregano

Johnny Be Good Grandma Style – Tomato Sauce, Pecorino, Fresh Garlic, Mozzarella, Fresh Mozzarella, Caramelized Onions, Roasted Mushrooms, Italian Sausage, Grana Padano, Fresh Basil

A Good Time Detroit Style – Mozzarella, Fresh Mozzarella, Grana, Meatballs, Ricotta, Tomato Sauce, Basil

Good Pep Brooklyn Round – Mozzarella, Fresh Mozzarella, Grana, Tomato Sauce, Pepperoni

Good White Detroit Style – Mozzarella, Fresh Mozzarella, Pecorino, Garlic Oil, Fresh Whipped Ricotta, Shaved Parm, Fresh Parsley

Its All Good Brooklyn Round – Tomato Sauce, Mozzarella, Fresh Mozzarella, Pecorino, Italian Sausage, Shaved Red Onion, Chili Flakes, Mike’s Hot Honey, Shaved Parm, Fresh Parsley

Thats Dat Good Sh&t Gluten Free Detroit Style – Cream Sauce, Porcini Mushrooms, Truffles, Mozzarella, Fresh Mozzarella, Wild Mushrooms, Local Onions, Truffle Oil, Parsley

With a new, more complete version of Good Pie soon to debut on Main Street, it seemed only right to #supportlocal with some of Vincent Rotolo’s top quality Pizza on Tuesday, and just like deliveries one, two , three, four and five the results spoke volumes about passion, personality and quality Ingredients.

N/A: Making it blog policy to not ‘rate’ places based on catering alone Good Pie remains as enjoyable delivered as it is in store regardless of what Rotolo will tell you, and if anyone has not had the chance to check it out by now then they owe it to themselves to do so immediately because in eight tries there has yet to be one bad bite on the menu.

RECOMMENDED: Johnny Be Good Grandma Style, Its All Good Brooklyn Round, Thats Dat Good Sh&t Gluten Free Detroit Style, A Good Time Detroit Style, Good Balls, Good Garlic Knots.

AVOID: N/A.

TIP: Open 11am daily with online or phone orders available, delivery offered via Postmates within a 5-mile radius.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.goodpie.com

Good Pie Menu, Reviews, Photos, Location and Info - Zomato

Posted in Food, Good Pie, Good Pie Catering, Italian, Las Vegas, Nevada, Pizza, Pork, Truffle, Truffles Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

dot & dough, Monterey Park CA

dot & dough

Classic Sugar Malasada

Taiwanese Brown Sugar Malasada

Taro Malasada

Cookies & Cream Malasada

Making Malasadas in Monterey Park since March of 2019, dot & dough may not be peddling the same fried Dough one finds in Hawaii, but with flavors like “Magic Matcha” or “Homer Vanilla” the calorie-dense confections have nevertheless developed a following.

In reality a Portuguese creation, the original recipe essentially Brioche Doughnuts rolled in Sugar, most Americans are likely more familiar with the oversized version popularized by Leonard’s, but inside the store at 141 North Atlantic Boulevard prices ranging $1.50-$3.00 see smaller sizes thus encouraging guests to order a greater variety.

An easy stop for those who find themselves in the San Gabriel Valley, perhaps en route from Los Angeles to Las Vegas or vice versa, dot & dough occupies the former home of Ganache Patisserie, a lengthy space fronted by cash register and a small display of Pastry Chef Nick Mui’s daily variety.

The brainchild of Restaurateur Jason Tsai, and one reports suggest he’d like to expand west, it was at a cost of just over $10 including tax that four Malasadas were acquired, the $1.50 Classic yeasty with good elasticity and subtle notes of Egg while Cookies & Cream labeled “Most Popular” is clumsy and under-filled despite being double the price.

Far better without over-sweet Frosting, filled-to-order “Donut Puffs” on this day available in five flavors, it was at the expense of Belgian Chocolate and French Vanilla that more unique options were selected, Taro predictably mild and a little like Coconut while Taiwanese Brown Sugar tastes identical to Tiger Sugar’s infamous Drink but with a texture akin to Custard in the center.

www.facebook.com/dotndough

Dot & Dough Menu, Reviews, Photos, Location and Info - Zomato

Posted in California, dot & dough, dot + dough, dot and dough, Los Angeles Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

auburn, Los Angeles CA

auburn

Shrub, Seedlip Spice, Beet, Strawberry, Orange Flower, Ginger Beer

Almond Croissant

Cinnamon Croissant

Yogurt, Charred Persimmon, Chewy Carrot, Granola, Buddha’s Hand

Country Bread, Apple Butter

Dutch Pancake, Huckleberries, Toasted Hay Cream

Sea Bream Ceviche, Grilled Collar, Kohlrabi, Finger Lime, Citrus Fern, Marigolds

Smoked Eel, Girl & Dug Potatoes, Sorrel

A Side of Pork Belly, Malt-Lacquer

Grains, Pumpkin, Kale, Chestnuts, Asian Pear, Smoked Grapes, Walnuts, Verjus

Abalone Mushrooms, Guanciale, Mustard, Spruce, Endive

Pan-Roasted Brioche, Honey Caramel

Charred Duck Egg, Sonoma Duck Sausage, Anson Mills Grits, Burnt Bread, Cipollini, Grilled Radicchio

Brassicas, Poached Egg Yolks, Charred Broccoli, Brioche, Aged Beef Fat Vinaigrette

Quail, Savory, Quince Paste, Black Trumpet Mushroom

Beef Ribs, Black Garlic Glaze, Torn Herbs

Flan, Orange Marmalade, Granite

Dacquoise, Chocolate, Hazelnut, Lime

A native of North Carolina with Restaurant blood in his veins, auburn is Eric Bost’s first solo project, and from the moment one enters the space at 6703 Melrose Avenue a sense of calm takes over even though the hustle of Hollywood is steps away outside.

Educated in New York, trained in Paris and a former top toque at Guy Savoy Las Vegas, Chef Bost’s pedigree is undeniable, and at auburn the former-Hatfield’s has been completely reborn via local materials while Bost’s cooking takes on California seasonality with passion at a price-point more favorable than the majority of Los Angeles’ “fine dining” venues.

The recipient of Michelin stars in the past, and likely poised for more with a multi-course prix fixe Dinner service built to be flexible, Brunch sees auburn bathed in light from multiple angles while an a la carte template offers some twenty one items ranging widely in terms of inspiration as well as complexity.

Friendly in terms of service, far moreso than Bon Temps or Pasjoli despite their higher pricing, it was as a party of seven that diners sat at a lengthy table, questions of portion-size easily navigated and eventually yielding seventeen different plates with duplicates of some as recommended.

Surrounded by earth tones, a sort of warmth that compliments Bost’s ability to coax local Ingredients further than most would think to try, Brunch began with Coffee and Cocktails alongside Pastry, time at République clearly evidenced in the shattering exterior and honeycomb crumb of auburn’s Cinnamon Croissant while the Almond version would have benefited from perhaps half as much Frangipane, or ground Nuts instead.

Continuing light, a cup of Yogurt zigging-and-zagging across the palate thanks to smoke, Sugar and Citrus, those undeterred by Carbs should not miss Bost’s hearty Bread with Apple Butter, nor the Dutch Pancake that hints sour in spots but finds balance in Huckleberries and nutty Cream on opposing edges.

Pacing out the meal across four courses, the second seeing cold and hot Sea Bream shine from carefully wrapped Ceviche to unctuous Collar, those unsure about Eel before noon should rest assured that Bost’s eats with even broader appeal than “A Side of Pork Belly” while “Grains” and “Abalone Mushrooms” come in sharable portions featuring a variety of tastes and textures not to be ignored.

Warned that Pan-Roasted Brioche would come out as ready, the waitress’ description of “basted” French Toast otherwise a kitchen secret, suffice it to say that as-doused in Honey Caramel there are few Breakfast plates anywhere in L.A. that can compete in terms of sweetness while Brassicas and Grits each utilize Egg Yolks and char to satisfy folks seeking more savory stuff.