Opened in The Thompson Hotel this past November, Caulfield’s chef Cody Diegel has just unleashed weekend brunch on this restaurant of familiar North American influences. To get the important stuff out of the way, there will be booze, found in gin fizzes and bourbon milkshakes that possibly may play a part in a nutritious breakfast. For teetotalers, breakfast smoothies employ almond milk and local fruit. What else?
In addition, Diegel is invigorating morning classics like brioche French toast with an apple compote, making his own banana bread and buttermilk biscuits, and making a benedict more indulgent with jumbo crab meat and brioche, while toad-in-the-hole is made with ubiquitous-ingredient-of-the-day, smoked trout (not that we’re complaining). Brunch at Caulfield’s runs Saturdays and Sundays from 11:00 A.M. to 4:00 P.M. and you can see the full new a la carte brunch menu online.
Caulfield’s, 9360 Wilshire Blvd. Beverly Hills. 310-388-6860.