Comme Ca Easter Brunch

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Photograph: Jakob N. Layman
Maple Bacon Bloody Mary at Comme Ça

Champagne is to brunch what eggs are to Easter, hence the bottomless mimosas at Comme Ca's holiday affair. Chef David Myers' a la carte menu, infused with seasonal spring ingredients, features a hearty lobster Benedict topped with spinach and a blood orange Hollandaise sauce, Parma ham quiche with triple crème Brie and, for those craving something a little lighter, a young gem lettuce salad tossed with tomatoes and truffle Parmesan dressing. And, of course, those beautiful mimosas.

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