We’re always looking for a new spot for weekend brunch. Kick back with some friends to sum up the previous week or launch the next. Sure beats hanging around while the wash dries!
Over at The Wallace, Exec Chef Joel David Miller is launching a menu of sweet and savory classic. And what is brunch without a bit o’ the hair that bit ‘ya. Greg Byson is mixing some pretty nifty breakfast cocktails to pair with those eggs!
Located in the heart of Culver City, The Wallace is known for seasonal-inspired shared plates focused on locally sourced and sustainable ingredients. The restaurant’s brunch menu features updated classics, fresh baked pastries, and new sweet and savory signatures. Highlights include:
Praline French Toast
vanilla, pecan, whipped cream
caramelized apple, bourbon and brown sugar syrup
horseradish cream cheese, pickled cucumbers, dill, pumpernickel
Pork Belly Tartine
poached egg, hollandaise, house made english muffin
Biscuits n’ Gravy
house sausage, red eye gravy, fried eggs
roasted peppers, potato, bacon marmalade, sunny side eggs
tortilla, roasted chicken, salsa rojo, spiced crema, queso fresco
spicy tomato sauce, merguez sausage, feta, soft egg
Breakfast cocktails by Director of Beverages Greg Bryson include:
Campari, cava, chamomile, lemon
bourbon, passion fruit, chai – fennel syrup, peychaud’s
london dry gin, earl grey. lemon, pistachio foam
damrak gin, clear creek apple brandy, lillet blanc, honey
WHEN: Brunch hours are every Saturday and Sunday from 11:00 a.m. to 2:00 p.m.
COST: Entrées range from $9-$17, sides are $4, and breakfast cocktails are $12, with bottomless mimosas also available for $14.
HOW: Reservations are recommended and can be made by calling (310) 202-6400 or at http://thewallacela.com/reservations/.
WHERE: The Wallace
3833 Main Street
Culver City, California 90232