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    HomeFood & DrinkAtrium Los Feliz Launches New Brunch Menu

    Atrium Los Feliz Launches New Brunch Menu

    Atrium Los Feliz recently launched a new brunch menu.

    Walking into Atrium’s large open airy dining room immediately invokes a calming vibe. Guests enter via a narrow brick alley-like entrance that provides additional patio seating. It’s a bit hidden, but we spotted it right next to Skylight Books.

    The 3,200 square foot restaurant, opened by restaurateurs Jay Milliken and Beau Laughlin (Sawyer, Scout and Kettle Black), houses dozens of plants, brick and bolt accents, high ceilings, skylights, a huge olive tree and a horseshoe shaped bar.

    Executive Chef Hunter Pritchett’s brunch menu includes a delicious cauliflower hash with thick cut bacon, poached egg and a honey mustard glaze over browned cauliflower; fried egg banh mi; banana buckwheat toast with cream cheese and miso caramel; a kimchi burrito with sausage and eggs; loaded crispy smashed potatoes with chipotle queso and egg; oatmeal congee carbonara; chicken and waffles; a burger; maple granola with coconut yogurt and a green pozole bowl with pickled onion, radish, egg and tortillas.

    Desserts include a dark chocolate budino; crème fraiche mousse with raspberry granite and rhubarb sorbet and an avocado panna cotta with meyer lemon marmalade.

    Cocktails team rare spirits with locally sourced fruit-based elements, including About Last Night with spice infused Suntory toki, disaronno, licor 43, ice cider and almond cordial; Main Squeeze with vodka, yuzuri, falernum, lychee cordial and plum tea cordial and the New Romantic with gin, cachaca, yellow chartreuse, rainbow orchards cider, honey and lemon.

    This summer, Atrium Los Feliz is debuting a new Greek Theatre pre-show dinner that can be served in one hour for guests heading to a concert. The “Greek” menu will be available from 5 to 7 pm for $35 and include gilled focaccia with kimchi butter and buckwheat honey; baja prawn with mirepoix or little gem lettuce with avocado and blood orange for the first course. Second course choices include grilled cauliflower shawarma with pistachio zhoug or dry aged hanger steak with garlic chimichurri and dessert include seasonal sorbet.

    Atrium Los Feliz is located at 1816-A North Vermont Avenue, reservations at https://www.atriumlosfeliz.com.

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    Shaena Engle
    Shaena Engle
    Shaena Engle is a food, lifestyle and travel writer for a variety of publications, including the Los Angeles Times, Pasadena magazine, AOL, The Daily Meal, The San Diego Union Tribune and PokerPro magazine. She has interviewed top chefs including Lidia Bastianich, Michael Chiarello, Hubert Keller, Jean-Georges Vongerichten, Jose Andres, and many others. She has authored three books, The Cheap Bastard’s Guide to Las Vegas (Globe Pequot Press), The Best Places to Kiss in Southern California (Beginning Press, a romantic travel guide) and Silver Linings: Triumphs of The Chronically Ill and Physically Challenged (Prometheus Books).  She is also an amateur magician and often writes on gambling, poker and magical happenings.  She also is a freelance consultant on restaurant, food, travel and hospitality public relations and marketing efforts.
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