(Gerry Furth-Sides) Vegetarian dishes find their way onto most mainstream restaurant most brunch menus. These international dishes that make up filling meals even for a paleo at these spiffy, popular places, well known for their massive bar scenes – and Fogo de Chao is, of course, known for its Brazilian beef.
Texture is key to a sated appetite. You can alway seat plate fulls of lettuce and still be “hungry.” I’ll always remember the mushroom burger I had at the Four Seasons (on Doheny in LA) that was a good as any beef burger — and I am a confirmed paleo.
Ysabel and Laurel Hardware in WeHo, Executive Chef Allison Trent creates both savory and fruit salads art pieces. A veggie salad, fresh berry dessert with assorted Hand-Rolled Pastries makes a light meal any time of the day. Arefreshing pinot grigio from their well-stocked bar to make it the perfect festive meal.
Australian Chef Allison Trent of Laurel Hardware and Ysabel Restaurants in WEHO.
Farmers Market Salad at Ysabel Restaurant
Ysabel, 945 N. Fairfax, Los Angeles, CA, please visit //www.ysabel.la/ or call 323-366-2940.
At Fogo de Chão the expansive, festive seasonal Market Table — about 12 by 18 feet –hold a multitude of vegetarian platters, including seasonal dishes, others back by popular demand. The Citrus Salad alone is so popular that the platter, made fresh each round, kept emptying. Ruby red grapefruit , oranges, tangerines and blood oranges are finished off with a drizzle of agave syrup and sprigs of fresh mint.
Citrus Salad at Fogo de Chão Beverly Hills
The Blackberry Arugula Salad features fresh blackberries and spring onions topped with goat cheese, crispy prosciutto and served with a blackberry balsamic vinaigrette.
Baskets of Brazilian yucca-flour cheese puffs, pão de queijo, put mini-popovers in mind with their paper-crisp exterior and spongy interior remain just as addictive.
For more menu information on the Fogo de Chão Beverly Hills, please visit //www.fogo.com.
Corn with a swirl of sumac oil and a black bean falafel floating on it, remains the star of the show at Upper West Restaurant. A steady parade of waiters march out of the upscale tavern’s kitchen with what has become a signature item. Diners not only rave about it as “straightforward and honest,” but won’t allow Chef Nick Shipp to take it off the menu. As Chef Nick tells the story, “When we opened we had a lot of requests for soup. Yellow corn is one of my favorites because of the texture, the mouth feel, the sweetness and the versatility of it.
Chef Nick laughs when asked about making homey vegetables so popular. “I approach things with a certain simplicity, and good flavor is key. And if it’s healthy, too, then that’s great. “
Upper West Restaurant, 3321 W. Pico Blvd. (33rd Street), Santa Monica, CA. (310) 586-1111, www.theupperwest.com.
And speaking of stellar, unusual ways of using corn, Petite Taqueria ‘s Corn Pancakes with candied corn, mascarpone, agave piloncillo butter are more than a meal in themselves.
Petite Taqueria’s Corn Pancakes ($14), candied corn, mascarpone, agave, piloncillo butter
The Petite Taqueria Fruit Plate ($9) for a light appetite meal, a side or a side to share.
Petite Taqueria / Ainoko 755 N. La Cienega, West Hollywood, (310) 855.7223.
A gloriously sun-dappled (the harder to photograph you, my dear), tree-lined patio in town and extends itself by facing into three soaring dining rooms and bar with very high ceilings.
The Tosca – which the group toasted him with- brought together the spark and freshness of fortaleza repesado, cucumber, habanero and agave. the Allie was created with tanqueray 10, market strawberries, peychaud bitters and sage.
We lingered over brunch for an hour after the last course, moving from the warm common table to the warm deck. Ysabel is a truly place that once you are there, you do not want to leave.
And the charming little location that is reminiscent of an Irish countryside, The Hudson will also offer $9 specials for a pint of Guinness and a shot of Bushmills in honor of the day. The Hudson is well known for drinks, beers & American comfort food on a patio or in a dining room with a tree growing through it.
Sleek, historic Ysabel’s Executive Chef Alison Trent cooks up an Irish Breakfast of Two Eggs, Sausage, Bacon, Baked Beans, Roasted Tomato ($22) for the holiday. Listed among the long selection of brunch cocktails at ($12) is an invigorating House Bloody Mary ($) 12 and a Cold Irish Coffee – Jameson, cold brew, brown sugar, house whipped cream ($12)
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 