TASTE of HISTORY at REDBIRD VIBIANA

Prepare to be dazzled by the visually stunning feasts that await at Redbird. Led by renowned Owner-Operator Amy Knoll Fraser and Chef-Owner Neal Fraser, Redbird is nestled within Vibiana's rectory building, a stunning hidden gem and must-have unforgettable brunch experience.

Valet parking, or ride share suggested, after stepping inside, visitors become enchanted by this architectural marvel and seamless blend of old-world charm and contemporary design.

Immediately enraptured by ambiance that is both inviting and visually stunning, be prepared for a brunch that is as aesthetically pleasing as the location itself.

Let's start with Redbird's morning pastries, a flight of pure indulgence. Picture a pecan sticky bun, a luscious blueberry cobbler bar, and a tantalizing cherry orange scone—all carefully positioned on a white plate to awaken the senses, setting the stage for the culinary delights that lie ahead.

For those with an extra sweet tooth, the powdered BLD Ricotta Blueberry Pancakes topped with Berkshire maple syrup will satisfy any cravings and transport you to pancake paradise.

Now, it's time to delve into the nittygritty, or should we say the “Shrimp & Grittys” aka Chef Neal’s famous gourmet Shrimp and Grits. With tender headon shrimp, charred tomato sofrito, and pickled peppers coming together in a harmonious dance of flavors, this dish alone exemplifies why Redbird consistently ranks among the top restaurants in the world.

The Duck Confit Chilaquiles, is a work of art that looks almost too perfect to eat. Beneath its perfectly displayed sunnyside egg, diners discover a tastier leg of tender duck nestled in a mole sauce with creamy avocado. Each bite is a testament to Redbird's commitment to creating masterpieces that please both the eyes and the palate.

Bloody Mary? Sure! There’s even enough room to order and sip the Guicy, a refreshing alcohol-free concoction featuring red verjus, Giffard apéritif, and San Pellegrino wild strawberry essenza.

From the awe-inspiring location steeped in history to the visually stunning and delectable dishes, this is a brunch adventure that will always leave an indelible impression.

HIGH ABOVE the CITY at PERCH

It’s been over eleven years since we first rode the elevator of the historic Pershing Square Building stopping just long enough between floors to play a quick note on the old rustic piano before entering a separate mandatory elevator to Perch, Downtown’s earliest rooftop restaurant bar go-to. Overlooking Pershing Square, visitors are surrounded by concrete giants so close they look as though they can reach out and touch them.

For our team, Perch has always been a destination to toast to our most recent accomplishments and this current day visit for brunch would be no exception.

That weekend DT Weekly would raise a glass in celebration of our newest media partnerships with Berkshire Hathaway, Grand Central Market and Grand Performances over a eclectic plate of Baked Brie, Perch’s most tantalizing appetizer harmoniously combining the taste of creamy brie, fennel apple pecan slaw, and wholegrain mustard aioli.

Savoring each bite, we found ourselves immersed in the intimate outdoor bohemian ambiance of Perch LA with its beautiful antiqueinspired furniture and amazing views and we couldn’t have been more content.

History, food, drinks and music coupled with an unmatched view of the south western tip of the Historic Core were the standard we’d compare each brunch on our list to, and we’d grown so familiar with every inch of Perch, it’s was easy to allow them to set the bar.

However, on this day we would become acquainted for the first time with Chef Gerardo Benitez’ signature French Toast, made with a delectable croissant, drenched in Vermont maple syrup and adorned with fresh berries.

Between each breathtaking bite we inhaled the present, and exhaled the past to make room for a new exciting future that we had worked so hard for.

The Ahi Tuna Tartare brought out fresh memories of what it had taken to get to this point. Years of hard, work and dedication to our craft. The hours and tremendous efforts to support an ever changing downtown community within our pages.

As fine tuned as the jazz band that serenaded each guest, we knew Chef Benitez had to have made a similar journey to obtain this level of quality and commitment in order to establish such bold flavors in every dish.

Nothing came easy, (although we had a particular knack to make it look that way) and like our delicious plate of Crab Benedict, that went down so quickly we knew there were other crabs in the barrel always ready to take it all away.

But we live for the moment, and this moment called for the combination of poached eggs, Maryland blue crab cakes, and chive hollandaise, jazz and cocktails enough to make us feel a bit more sentimental.

The rooftop ambiance on the 15th floor adds such a touch of sophistication to a brunch in City, even looking up from afar, Perch was as mesmerizing as its rooftop skyline view. We savored in the Steak Frites, with a side of scrambled eggs, relishing every bite of the tender flat iron steak, the maître d' butter and bordelaise sauce complement. A bit more cooked than we would like, but after a few bites and the flavor sank in, we realized we’d come too far to turn back now.

There was much work to do restoring our town to its formed glory so we sipped our Summer Solstice cocktail a blend of Ketel One peach and orange blossom, lemon, simple syrup, and cava, while reminisced for the last time before we found ourselves determined to conquer what seemed to be an intoxicating future.

DOWN the RABBIT HOLE at PROABITION DTLA

Once upon a whimsical time, deep within the enchanting realm of downtown Los Angeles, existed a brunch so extraordinary that it could only be summed up in two words:

Salmon Salad.

We can't testify to a better-cooked salmon in the Downtown area. And although we haven't tasted them all, it's almost like we don't even have to.

ProAbition serves a crispy on the outside, decadent, juice-filled on the inside salmon cut, seasoned to perfection, prepared with just the right amount of pink that holds its flavor and its heat until the very last bite. Beat that.

Drink Me!

Sure, but did we have to drink all the drinks? Yes! This is not just brunch; it's a party with the Mad Hatter, White Rabbit, and the Red Queen all in attendance.

The BAD BUNNY'S BUZZ with Callisto Rum, a carrot, soaking in Chareau Aloe, Honeysuckle, and Lime was the first to call out to us, but it was the CATERPILLAR'S CAFFE with Vodka, Coffee Liqueur, Honeysuckle, Sherry, and Vanilla Mint Cream that really made us feel grown and sexy.

Yet, it's not the libations that coerced DT Weekly to place ProAbition so high up on our list; it was their genuine, unpretentious hospitality. The unfeigned attention of the staff, chef included, made everyone feel welcome. They took the time to express real feelings and accept gratitude without taking our compliments for granted. It reminded us of the old Downtown, where it was okay to be yourself after a few drinks and some Brussels sprouts without peering eyes or judgment.

Sure, DTLA can be Alice, but be warned: it's a daytime brunch, yet the crowd and attire scream nighttime club. The feeling is festive with club sound levels, thanks to the live violin-playing DJs, Fire dancers and determined staff bent on making sure everyone has a great time. Or it's off with your head.

Every so often, a trail of servers will come by with sparklers and complimentary shots to celebrate a birthday or two. It gets pretty wild down this Rabbit Hole, and the town loves it.

Eat Me!

Chef Aaron Hernandez is not a rookie. We repeat, the chef is not a rookie. His BONE-IN NY STRIP and eggs served with Mashed Potatoes, Grilled Asparagus, and Herb Gremolata is a testament to his experience and knowledge in the kitchen. His pancakes, kept thin and topped with whipped cream, turned our bellies from small to large as we continued to grow from the time we arrived until our departure.

Jokingly donning a Mad Hatter Hat, he shared his tale of cooking his way to the top, becoming Executive Chef of Tender Greens in Silverlake, which eventually led him to open Nomad Hotel before settling to host Prohibition's tremendous spiked tea party.

As curious wanderers we descended into ProAbition's mystical depths, and stepped into a realm where time danced and reality melded with fantasy, culminating in an enormous slice of strawberry-topped cheesecake.

It was a place where day and night converged, where brunch transcended its customary boundaries, transformed into a vibrant soirée. Don’t be late.

By Keri Freeman