Love & Salt to Debut Brunch Menu This Weekend
Jun 03, 2015 09:45PM ● Published by Jeanne Fratello
Bomboloni from the Love & Salt brunch menu
Gallery: Love & Salt Brunch [3 Images] Click any image to expand.
Although Love & Salt has only been open for 7 months, it has already earned accolades for its food and spirits, and for its "nose to tail" menu offerings such as the now-famous roasted glazed pig head. The restaurant has won the heart of critics across the L.A. area, earning a spot on Eater L.A.'s "Hottest Restaurants in L.A. Right Now" lists for December, January, February, March, and May.
"After the incredible response we've seen from local residents and the larger dining community in Los Angeles since our opening, we are excited to open our doors for brunch this month." said co-owner Sylvie Gabriele, who founded the restaurant along with her father, Guy, and Chef Michael Fiorelli. "With the weather warming up and summer on the horizon, we feel this is the perfect time to bring this weekend tradition to Love & Salt."
The new brunch offerings "steal inspiration from the local markets and laid-back vibe of the SoCal beach scene, while simultaneously honoring the restaurant's underlying philosophy that great food needs only love and salt," according to the restaurant.
"There's something so L.A. about the tradition of weekend brunch," said Fiorelli. "The weather here is really conducive to going out in the middle of the day and making that the main event. We designed the menu to be a reflection of that -- to be the centerpiece of a shared experience where everyone's passing around a basket of pastries and platter of smoked fish, and then they can transition from breakfast to lunch to dinner all in one meal."
Brunch options begin with Nutella toast - a slab of thick-cut ciabatta bread topped with Nutella and market fresh strawberries and sea salt - as well as fresh baked goods from Chef de Cuisine/Pastry Chef Rebecca Merhej, such as toasted zucchini bread with house strawberry jam or housemade English muffins. For larger groups, there is a smoked fish board that comes with smoked salmon, smoked trout, white fish salad, smoked fish dip, whipped cream cheese, and mini bagels.
Other breakfast plates include ricotta pancakes with blueberries and lemon curd; as well as wood oven baked eggs with roasted eggplant, green olives, tomato, torn herbs, parmesan, and a side of grilled garlic bread. Salads and sandwiches include an olive oil poached albacore tuna salad with marinated white beans, taggiasca olives, fingerling potatoes, farro, and wild arugula; a crispy open-faced porchetta sandwich with a fried farm egg and salsa verde; and a pesto chicken burger topped with fontina cheese, heirloom tomato, and arugula pesto.
Some favorite Love & Salt dinner items also make an appearance at brunch, such as the duck egg pizza with pancetta, panna, potato, rosemary, and parmesan;
and bucatini with fennel sausage, black kale, parmesan, bread
crumbs. To end on a sweet
note, diners can opt for housemade cinnamon coffee cake, brown sugar pudding, or bomboloni (Italian filled donuts).
Libations include wines and bubbles by the glass, all selected by owner/wine director Guy Gabriele. Cocktails from consulting bartender Vincenzo Marianella and his crew include "The Morning After Mary" with vodka, lime, fortified wine, organic veggie juice, horseradish, celery salt, Worcestershire, and hot sauce; and "Bellini Meenie Minie Moe" with vodka, fruit sorbet, mint, peach liqueur, and sparkling wine.