Terrine

Prior to the best brunch in my life last weekend -- and no, I don’t mean that hyperbolically -- I was already familiar with Chef Kris Morningstar both from his incredible culinary prowess (having worked in kitchens like Patina, AOC, and Ray’s & Stark Bar) and from watching him as a semi-regular guest judge on Esquire Network’s “Knife Fight” for several seasons. His new restaurant on Beverly Blvd., Terrine, surpassed even my highest expectations, and I can’t wait to head back to sample his dinner menu on their spectacularly beautiful patio in the near future. I sat down knowing that I needed to try the Assiette de Charcuterie platter with pork rillettes, headcheese, truffled chicken liver mousse, and – of course – a namesake terrine, but found myself additionally ordering every decadent dish I set my eyes on. Black Pudding topped with a fried duck egg and charred green onions? Done. Vanilla-battered Pain Perdu with sea salt caramel frosting, maple syrup, and foie gras? Done and done. With several Winter Champagne Cocktails in hand (a delicious blend of spiced cranberry cordial, lemon, and prosecco), it’s almost just as well I no longer live right up the street from this elegant brasserie…because if I did, I’m fairly certain I’d never leave!

Dress: Folter Clothing Fight or Flight Dress
Lips: Anastasia Beverly Hills Liquid Lipstick in Sweet Talker
Brows: Anastasia Beverly Hills Dipbrow Pomade in Auburn

Assiette de Charcuteries (liverwurst and headcheese in the foreground)

Pork Rillettes and Terrine de Campagne on the Assiette de Charcuteries

Pain Perdu with Vanilla-battered French Toast, Sea Salt Caramel Frosting, Maple Syrup, Pears...and Foie Gras.

Brussel Sprouts with pedro ximénez wine, pecans, braeburn apples, dates, and pecorino.

Black Pudding with a fried Duck Egg, Lardon, and Charred Green Onions.