Pastry chef Karen Hatfield has created a brunch mecca at Sycamore, where crowds flock to the charming eatery for pork belly hash, ricotta and buckwheat blintzes, and pastries galore. The cookies here are worth writing home about, particularly the chocolate chip rye version: not too sweet, and with the perfect balance of a chewy interior and crunchy exterior. Order at the register and take a seat at the lofty outdoor patio. Late afternoon sweet seekers—the sticky bun is a must—are rewarded with pastries that are half off at 4:30pm.
|Venue name:||Sycamore Kitchen||Contact:|
143 S La Brea Ave
|Opening hours:||Daily 8am-5pm|
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