I’ve been a fan of Chef Antonia Lofaso’s since watching her skillfully navigate Bravo’s many Top Chef competitions – she was my favorite in Season 4, All-Stars, and Duels. Having attended the French Culinary Institute in New York City, worked for Wolfgang Puck at his Beverly Hills institution Spago upon graduation, and now thriving as chef and partner at both Scopa Italian Roots in Venice and Black Market Liquor Bar in Studio City, Lofaso has more than proven her gastronomic might within the Los Angeles food scene. After my first visit to Black Market Liquor Bar back in 2011, I’ve found myself craving her small plates morning, noon, and night, and I was delighted when I heard news of the restaurant’s new addition of a brunch menu – my family used this as the perfect excuse for a wonderful, shared meal last Sunday, and I’d say our selections (which encompassed nearly the entire menu) speak for itself as to our enormous enjoyment of the meal:
Baby beets, orange. tarragon, ricotta cream, hazelnuts, and vanilla.
Crispy biscuits with fresh ricotta, raw honey, almonds and peaches.
Aguachile, hamachi, cucumber, avocado, onion, jicama, and cilantro.
Burrata, farmer's market melon, frisee, basil, and pickled chili.
Fried cauliflower with lemon aioli.
Smoked trout on ciabatta with picked veg and egg.
Chilaquilles, carnitas, black beans, radish, cabbage, avocado, cotija.
Challah French toast, mascarpone, and warm prunes.
Short rib, salted potato, poached egg, crème fraîche, and horseradish.
Fried chicken and waffle with maple syrup.
Dress: Kate Spade Palm Print Fleur Dress (old)
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills DIPBROW® Pomade in Soft Brown
Glasses: Marc by Marc Jacobs (old)
Purse: Kate Spade New York