Brunch is normally a weekend occurrence, but sometimes it’s nice to have breakfast foods at lunchtime during the week. You can do that at Luca on Sunset in West Hollywood, where brunch is served until 3 p.m. daily.
Chef Luca Giorgetti, who grew up in a Tuscan farmhouse, offers a slew of healthy breakfast items (no butter and little salt), including omelets, scrambles, breakfast and croissant sandwiches, pancakes, French toast, smoothies, juices and many other dishes. And Pastry Chef Rebecca West makes some amazing pastries (these, of course, contain “just enough” butter), including the flaky croissants used in Giorgetti’s sandwiches.
The spinach croissant sandwich is tasty, with its scrambled eggs, spinach, fontina cheese and bell pepper sauce. I prefer it to the breakfast sandwiches with omelet-style eggs, which I find to be too much. Giorgetti said he treats eggs like pasta and thinks about how to incorporate flavor that way, and he hits the mark with the 3 Mushrooms omelet, which is filled and topped with a combination of porcini, shitake and cremini mushrooms.
The chicken hash is another good option. Made with tomato sauce and topped with organic eggs and basil pesto, the chicken is a healthier twist on traditional hash.
Let’s go back to the pastries. The almond croissant and chocolate brioche are excellent, and the blueberry muffin is deliciously packed full of fruit. On the savory side, the sweet potato biscuit with speck is ultimately satisfying. All the pastries are so well made that you should be happy with any one of them (or two, or three).
Note: This meal was hosted.