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Spring Digital Edition 2013

Culture & Taste

Power Breakfast

Fall’s here, and
business back in
high gear. The early
bird gets the worm,
so why not kickstart
your workday
or the work week
with conversation starting
breakfasts?

Catch at Casa Del Mar

1910 Ocean Way
Santa Monica, CA 90405
310/581.5533 hotelcasadelmar.com
Breakfast Daily
7:00 a.m.–11:00 a.m.
Sunday Brunch
11:30 a.m.–3:00 p.m.

While Catch is best known for its seafood elections for lunch and dinner, Chef Jason Bowlin also reels in the business crowd
with market-fresh breakfast selections, served with a side of fresh juice and a spectacular view of the Pacific. Casa Del Mar’s restaurant boasts genteel décor, seating areas suitable for small groups, and even a glutenfree menu! The Sunday brunch, meanwhile, integrates some of the chef ’s seafood recipes and other savory items.

Tortilla Republic

616 Nor th Rober tson Boulevard,
West Hollywood, CA 90069
310/657.9888 tortillarepublic.com
Saturday & Sunday Brunch:
10:00 a.m. – 2 p.m. (tentative)

Tortilla Republic is one of the newest additions to West Hollywood’s “design district” (opened March 2012) and is
now entering the world of stylish brunches. However, it has a flying start thanks to its fine pedigree: John Halter, Mor ten Kaag, and Mina Azami––who also brought us Taste on Melrose and Taste in Pacific Palisades. This is Mexican with a touch of “Mahalo,” given this is Tor tilla Republic’s second outpost, following in the footsteps of its first location in Poipu, Kauai, Hawaii, opened a year ago. Against interior designer Kirk Pereira’s smar t setting, Chef Cathy Shyne brings some fresh new twists to her existing farm-to-table menu to create statement-making additions to her reper toire.

Brent’s Deli

2799 Townsgate Road
Westlake Village, CA 91361
805/557.1882 -and-
19565 Par thenia Street
Nor thridge, CA 91324
818/886.5679 brentsdeli.com
Open daily 7:00 a.m.

Brent’s Deli is a natural choice for a power breakfast. For starters, it is open early, and thanks to its menu and ambiance, it has the kind of New York City vibe that is sure to wake up you and your crew. It also has plenty of platters with enough fresh fish and sides to feed lower Manhattan that can be enjoyed in the restaurant or the boardroom. For example, the popular “Fish Delights” platter is loaded with Hand Sliced Lox, BBQ Cod, Baked Salmon, Smoked Whitefish and Lox Spread along with a healthy supply of bagels. In response to the demand of customers who want to carb up for a long work day but not slow down, Brent’s Deli is now cooking and frying with canola oil, and also makes Low-Fat or Fat Free Cream Cheese and Sugar Free Syrup available on request.

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