Brunch
This long-time favorite wins consumers over with comfort, whimsy, function and flavor
BLTE Classic BLT with an over-hard cage-free egg, Monterey Jack, spring mix and mayo on artisan whole-grain bread
Greens & Beans Goodness: cannellini beans, kale, roasted tomatoes, chicken sausage, avocado, fried egg and peri peri sauce.
Walnut Chocolate Mole Tostada with roasted pork, corn, tomato, cilantro and Cotija cheese.
Banana Hotcakes Foster: Japanese-style pancakes with caramelized bananas, salted miso-caramel ice cream, caramel sauce and black sesame seeds.
Smoked Beef Rib with deviled egg gremolata, yellow barbecue sauce, crispy shallots and chile threads.
Slow-Cooked Duck Egg with California crème fraîche, pea purée, shiso and morels from the California Milk Advisory Board.
Chicken ‘N’ Watermelon ‘N’ Waffles: cheddar cheese waffle, fried chicken, spiced watermelon, bourbon-maple syrup and honey-hot sauce.
Coca Sobrasada Menorquína: pan de cristal, spicy pork sausage, honey and fried quail eggs.
Sope Benedict: Two sopes, seasoned beef, poached eggs, ranchero sauce, salsa, avocado, Cotija cheese, cilantro and sour cream.
Gambas y Arroz: Gulf shrimp and saffron bomba rice with peppers, tomatoes and poached eggs.
Brunch Chilaquiles con Huevos: Crispy tortilla chips, guajillo chile salsa, Mexican cheeses, fried eggs and avocado.
Chilaquiles are a perfect salve for late-night shenanigans, and have already made moves onto brunch menus
Leading with a hip street food sensibility, pancakes have got craveability wrapped up
Selecting high-impact pantry items from trending world cuisines moves the Benedict onto bold modern brunch menus seamlessly
Fried Chicken with a Serrano-pecorino waffle, miso butter, Brussels sprouts, bagna càuda and Sriracha honey
Jalapeño-cheddar cornbread waffle, brisket, poached egg, hollandaise, gochujang, green onions
Plátano Maduro Pancakes with banana-passionfruit jam, whipped cream and vanilla-bean maple syrup
In the breakfast and brunch category, today’s dining consumer seems to be particularly receptive to global flavors, along with an openness to an almost-cheeky approach to both flavors and forms.
The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette
Burlock Coast offers a Challah Brioche French Toast Sandwich: Challah with rum milk, rum cream, rum butter, fruit jam and pecans
Old Vine Café offers a Rabbit Mole: Braised rabbit in a cashew and pasilla chile-based mole sauce, served with queso fresco and cornbread