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The menu at The Churchill has recently gone through a revamp, thanks to the arrival of Chef Bruce Kalman to head the kitchen. With an emphasis on locally-sourced seasonal fare, the restaurant is settling into its role as one of the newer mainstays on the bustling food-friendly Third Street. Since The Churchill also serves as the eatery for the Orlando Hotel, and laid back brunching de rigeur in the 'hood, breakfast is not just on the menu--it straight up rocks.
The breakfast selection at The Churchill is small but mighty. Basics like eggs-meat-potatoes-toast and oatmeal or granola are covered, however diners can also indulge in some sweet or savory dishes that showcase the thoughtfully-selected ingredients and Kalman's creativity.
Supple blintzes are filled with creamy ricotta and paired with a vibrant fruit compote. Thick wedges of French Toast are draped in whipped creme fraiche and paired with a soulful, spicy apple chutney. Poached eggs quiver atop crispy toast, blanketed by a salty slice of prosciutoo and cushioned with a pillow of burrata.
But two standouts are the kind of breakfasts that should be savored slowly, and will keep you full well past lunch. The Short Rib Hash and Eggs is rich and decadent. Get that perfect bite that lets a golden potato chunk meld with the hearty brine of the meat and the velvety ooze of egg yolk, and let it settle on your palate. It will give you time to sit back and soak up the remnants of nearby conversations from DJs planning parties and out of towners getting ready for a day of exploring L.A. Luckily the dish comes with a side of market greens so you won't feel like you totally thumbed your nose at the idea of healthy eating.
However, if you do want to just go all out and chuck that diet out the window (in the direction of Magnolia Bakery across the street, perhaps?) you'll want to order the Croque Madame. Dripping sunshine-yellow egg yolk from the sliced fried eggs down the piles of country ham and melted gruyere cheese, Kalman's take on the French classic sandwich is one of our favorites between slices of bread (spread with grainy mustard) for a big (big, BIG!) start to the day.
Imbibers can toast to a delicious morning meal with bevs from The Churchill's new menu of signature cocktails designed by mixologist Mia Sarazen, including a Manhattan on draft, and brunch-friendly boozy concoctions like the Hyde Park Fizz.
Breakfast is served at The Churchill Monday - Friday until 2 p.m., and Saturday and Sunday until 3 p.m.
