Southern California native Jeffrey Cerciello brought a little Napa Valley to this classic spot that pays attention to the details but also keeps things refreshingly simple. Order the buttermilk biscuits served with quince preserves, French toast with pear marmalade and raisins, and baked eggs with wild greens, fennel cream, and flavorful sourdough toast. Lunch is an assortment of farm-fresh salads, savory soups, and sandwiches. Try the warm Dungeness crab salad made with butter lettuce, sunchokes, and curly mustard greens, or the smoked salmon tartine dressed with caper berries and pickled vegetables on rye bread. Meader over to the gourmet market and take a culinary tour of the senses.
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