Brunch is an art form in Los Angeles. Whether it's lingering over mimosas and omelets on a gorgeous patio or lining up for messy egg sandwiches, there are so many great options around town. It's almost impossible to choose the best, but we're up to the task. We surveyed local favorites and added some of our own picks. Free up your weekend plans now.
Jon Shook and Vinny Dotolo finally added weekend brunch to their Fairfax restaurant because everyone needs a little oxtail poutine in the morning. What this means is that some of the most famous dishes — the oxtail poutine, pork belly sandwiches, foie gras biscuits and gravy, loco moco and that insane (usually off-menu) Boner Burger — are now available on weekend mornings.
What to Order: The poutine, pork belly sliders, foie gras biscuits and gravy, and loco moco, but also avocado toast topped with furikake, red chile, radish and lemon; a cornmeal waffle topped with apples, pecans and salted butter; and Raymundo's chilaquiles with Mexican crema, cilantro and scallions.
With its wall of windows and skylights, Walter and Margarita Manzke’s bustling restaurant is a beautiful setting for brunch. “It’s busy” with waits as long as 30-minutes or more, but that's still quieter than dinner when the place is full-throttle from opening to close. It can be very “relaxing,” though with “great atmosphere” and “great service.”
What to Order: Anything from the bakery, especially the chocolate caramel cake. The kimchi fried rice is one of the best versions in town. French toast, baked eggs, the quiche of the day and the croque madame all top the list.
The popular South Bay spot has “amazing food,” “good vibes” and “great atmosphere,” and is always a “fun spot” for any meal of the day. While some think there’s too much “bacon in every dish” at brunch (as if that’s possible), others can’t get enough, especially the bacon-cheddar biscuits. Everything else is almost “unmemorable” compared to those biscuits.
What to Order: Those biscuits, of course, as well as bacon-maple scones. Eggs Benedict tops many reader lists, as does the French toast.
After moving the original a couple miles west, Suznne Goin and Caroline Styne’s West Third Street restaurant has become known for its “gorgeous setting” for brunch, say Zagat readers. Strewn with plants, leafy trees and herbs, it’s the “best patio” with simply “amazing atmosphere.” The Mediterranean-influenced seasonal menu is “very tasty” and “delicious.” Everything about A.O.C. is “fantastic.”
What to Order: It’s hard to resist the Spanish chicken and waffles, but the duck confit hash and polenta with poached eggs are good alternatives.
The waits are still “super-long” and the acoustics “deafening,” but that doesn’t stop anyone from lining up for weekend brunch and the “best pancakes in town” at the Abbot Kinney staple. The menu has a “wide variety of options” and it’s “consistently delicious.” Parking isn’t easy in the bursting-at-the-seams neighborhood, however, but service is great “once you get past the host.” The garden patio is always a good option if the sound gets to you.
What to Order: Fans suggest any of the pizzas, especially the egg-topped breakfast pizza. The Moroccan baked eggs are equally popular, as are the Brussels sprouts with crispy sunny-side up eggs.
The lively restaurant is always one of the first to come to mind for oysters, cocktails and fried clams, but now the slammin' seafood shack in West Hollywood can be your weekend brunch spot for Bloody Marys and more.
What to Order: French toast with pecan praline sauce; smoked mahi mahi Benedict; peekytoe crab and lobster omelets; The Nor'Easter breakfast sandwich with Nueske's bacon, eggs, clam strips, Hook's cheddar and tartar sauce on a housemade English muffin; and the open-faced crab cake sandwich with arugula, a bright sunny-side up egg and a pool of lemon beurre blanc.
With its ever-changing list of fresh coastal oysters, fantastic wine selection, an upstairs bar that screams for happy hour — which comes in the form of $2 oysters — and a perfectly tuned-in Silver Lake vibe, it's hard to think that L&E Oyster Bar needed anything more. But it did: brunch. And that's finally been resolved.
What to Order: Fresh, hot beignets covered in powdered sugar; fried oyster omelets; beet-cured salmon with whipped chive cream cheese and rye toast; a fisherman's breakfast with sardines, coddled egg, potted tomato confit and grilled toast; and the L&E biscuit, a behemoth stuffed with housemade pork sausage, gribiche, a fried egg, frisee, cheddar and strawberry hot sauce.
Zoe Nathan and Josh Loeb’s popular bakery and cafe is always “very crowded and noisy,” but that’s part of the charm. Fighting for a table to enjoy the array of “awesome baked breads and cakes” is a sport, but everyone still clamors for the healthy “California-fresh” food, though some say “they need to add beer and wine.”
What to Order: Any of the pastries, including dynamite sugar-coated donuts and maple-bacon biscuits. On the lighter side, there’s housemade granola with seasonal fruit and yogurt; on the other, the messy fried egg sandwich.
The Brentwood restaurant has a “beautiful room and inventive cuisine,” and just about everyone considers the service to be top notch — exactly “what you would expect from Suzanne Goin.” The Larder, which is in the front, is equally good. “They keep the coffee coming,” which is always a good thing.
What to Order: Any pastry, especially the croissants; eggs Benedict; French toast; sweet-tea-brined fried chicken; and breakfast toast with smoked salmon.
“The line is usually worth it,” says just about anyone who has waited at the Grand Central Market for this egg-centric spot. Alvin Cailin’s stall is one of the most popular at the historic food hall with “amazing” food and “quick service,” considering the tiny operation. It’s one of the most “innovative breakfasts” in LA, with “a creative streak in their creations.” The messy egg-topped sandwiches are “worth the caloric splurge.”
What to Order: Bacon, egg and cheese sandwiches on warm brioche buns; The Fairfax, which has soft scrambled eggs, caramelized onions, cheddar cheese and Sriracha mayo.
The sun-filled and high-ceilinged room at Josef Centeno's most straightforward American restaurant feels like it was built for breakfast and lunch, equally conducive to lingering with a flaky croissant, cup of coffee and newspaper or grabbing something to go.
What to Order: Buttermilk pancakes with maple syrup, fried eggs and thick strips of bacon or fresh strawberries and cream; the Breakfast Combo, which consists of fried eggs, duck-fat potatoes, crispy pork belly and salsa verde; the pork roll, basically Centeno's version of an Egg McMuffin with egg, cheese, and sausage on an English muffin made in-house.
Marcel Vigneron's new Melrose spot is sleek but casual enough for a lingering weekday meal, made even better with cocktails created with artisanal spirits and in-house tinctures, sodas, organic juices and shrubs. Think: mezcal and beets, and vodka and cucumber, the kind of drinks that are as healthy as juice but better with booze.
What to Order: Elevated classics like eggs Benedict; chai French toast; herb omelet with fried chicken skin; steak and eggs; chia porridge with fruit; chicken and waffles with maple cream; and one really good kale salad with almond vinaigrette.
This has fast become one of the best Studio City spots for full-flavor, seasonal rustic fare from chef Ted Hopson and cocktails from Ann-Marie Verdi, both Father's Office alums. It's the kind of neighborhood restaurant everyone wishes they could claim. With a casual vibe, open layout and sidewalk patio, brunch really pops here.
What to Order: Bloody Marys topped with a mini BLT; brioche French toast slathered with apple butter and maple syrup; Dutch baby pancake with Meyer lemon marmalade and powdered sugar; eggs Benedict on honey biscuits; and Nashville hot chicken sandwich with pimento cheese and green tomato chow chow.
Having moved from its original West Hollywood location to bigger and sexier digs in Hollywood, with floor-to-ceiling windows that open to a sidewalk patio, this longstanding favorite is better than ever for brunch, happy hour and dinner.
What to Order: Chefs Chris Phelps and Zak Walters' greatest breakfast/brunch hits, like the 2x2x2, the oatmeal griddle cakes, quiche filled with braised greens and cheese, and those fluffy biscuits with sausage gravy and eggs. Should you want something truly hearty, a pork chop with eggs and grits should do.