A classic Southern dish, biscuits and gravy can be found on breakfast menus across the United States. Traditionally made with breakfast sausage, flour, milk, salt, pepper and flaky on the outside, soft on the inside buttermilk biscuits, biscuits and gravy for brunch (or for snacking) is both hearty and delicious. Some of the very best biscuit and gravy plates in Los Angeles are given a unique spin by its chefs, who sometimes use Alaskan king crab or Maine lobster instead of sausage.
Connie & Ted’s
8171 Santa Monica Blvd.
West Hollywood, CA 90046
Executive Chef Michael Cimarusti, who is best known for his casual dining restaurant, New England-inspired Connie and Ted’s, creates his seafood-centric biscuits and gravy dish, a unique choice for brunch. All breads and baked goods are made by pastry chef Malia Nery, including the biscuits. The unique biscuit brunch entree is created with Maine lobster, two sunny side eggs and lobster nage. Other not-to-be-missed brunch choices include the Nor’Easter breakfast sandwich (featuring fried clam strips and Hook’s cheddar), and the crab and egg sandwich. Brunch cocktails include craft beer Micheladas, an homage to the Rhode Island Coffee Milk and fresh juice mocktails (or cocktails).
8905 Melrose Ave.
West Hollywood, CA 90069
At plant-based Gracias Madre, Executive Chef Chandra Gilbert serves her house-made biscuits with coconut bacon gravy, caramelized onions and cracked pepper during weekend brunch. Dishes are Mexican-inspired and are always well complimented by the beverage menu, created by Beverage Director Jason Eisner. Sip on a Mexican mimosa with habanero-infused elderflower liquor, a Madre Maria with mezcal and heirloom tomatoes, a Michelada and smoothies.
Plan Check Kitchen & Bar
1800 Sawtelle Blvd.
Los Angeles, CA 90025
The towering biscuits and gravy dish is a first-rate brunch offering at Plan Check Kitchen & Bar. This tasty plate is layered with buttermilk biscuits, house-made breakfast sausage, smoky chicken gravy, fried sage and if so desired, a sunny side up egg to top it off. The newly unveiled brunch menu also features an undeniable mashup of fried chicken and crullers (fried pastry) rather than waffles, breakfast donuts over cereal milk loaded with Captain Crunch and a memorable pork belly Benedict with sriracha leather. Brunch cocktails include the Brass Monkey (half and half OJ and wheat beer), traditional mimosas and Bloody Marys.
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11647 San Vicente Blvd.
Los Angeles, CA 90049
At Baltaire, Executive Chef Travis Strickland creates a king crab biscuits and gravy with AK king crab, a poached egg and pork sausage for his weekend brunch menu. It’s decadent and an elevated twist on the classic biscuits and gravy. Also, the biscuits are made in house. Baltaire’s brunch menu also offers standout items such as eggs Benedict with English muffins made from scratch, chilequiles verdes made with shaved cauliflower, caramelized brioche French toast and refreshing cocktails. Try the lavender gin fizz for something original. No matter the time of year, Baltaire is perfect for brunching and soaking up the sun on its alfresco terrace under a retractable roof.
10516 W. Pico Blvd.
Los Angeles, CA 90064
John O’Groats is the number one spot for biscuits. Traditional drop biscuits here are made with buttermilk, crunchy on the outside and fluffy on the inside. Every batch is made fresh to order and a delicious treat with a cup of coffee. John O’Groats offers a variety of biscuit flavors (gluten-free, too) in addition to original buttermilk, including jalapeno-cheddar, bacon-cheddar, cheddar-scallion, maple-bacon-brown sugar and lemon-blueberry. Do you want to serve them at home? John O’Groats makes it easy enough. You can pre-order ahead, and biscuits will be hot and ready to go in 20 minutes, or you can take and bake them at home.
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