Fresh seafood ceviche, cochinita pibil, and a grill-top taco bar help ease our squeamishness about buffets.
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The festival bread and bacalao brandade have been replaced by jerk chicken and bottomless Bloody Marys.
Jason Travi's new menu features a morning burger served on pancakes, Bloody Larrys, and even more uses for maple syrup.
Flamenco shows, bunny sausage, Sicilian soup, and Thumper cocktails in local restaurant can turn this holiday into one you won't forget.
Tin Vuong will debut his new menu, featuring his take on Pop-Tarts and chicken and waffles.
Also, there's a Chinese restaurant called "Face" coming to Santa Monica.
Bryant Ng's Downtown restaurant will also offer bottomless mimosas and Handsome Roasters coffee.
Jason Travi will oversee the kitchen at David Reiss' new seafood-focused restaurant.
Morning mash-ups of Peruvian and North American flavors.
James Graham's dishes include traditional and creative French fare.
Jeff Mahin serves up pizzas during weekend brunch at Stella Rossa
The menu also includes morning cocktails like an iced coffee and pickled peach Bellinis.
Chef Stefhanie Meyers offers a Latin-inspired manana meal with chilaquiles and waffles stuffed with chorizo and cotija cheese.
Irish classics like corned beef hash, "soldiers," and breakfast booze will all be available.
A ceviche bar will rally fresh seafood for several types of ceviche and tiraditos.
Drinks employ the restaurant on-site garden, while dishes embrace both Southern and Southern Californian influences.
All three have international offerings, covering those who seek beef bimbimbap, faux gras with duck-fat biscuits, or just a simple croque.
The best part is probably bottomless "beermosas" for $15 every day.
The chef lets his imagination go free, throwing Fruity Pebbles into a bowl of granola and topping oxtail stew with tripe.