By now you’ve probably heard of Littlefork, the months-old restaurant from A-Frame owner David Reiss and former Fraiche chef Jason Travi. But in case you haven’t, know that with its inventive and well-executed Atlantic Northeast menu that it’s one of the most exciting restaurants to hit Hollywood in a long time. And now Littlefork, which also has an outstanding cocktail menu from Chicago import Dino Balocchi, has just started offering everyone’s favorite meal — brunch.
The brunch menu leans savory, with items such as a lobster frittata, with spinach, mushrooms and crispy onions, and the Good Morning Burger, with red corn pancakes, linguica sausage, a runny egg and maple syrup. The Maple Eggs (pictured above) — soft scrambled eggs, maple syrup and crispy bacon served in (fake) eggshells — are a favorite and can also be ordered at dinner, mercifully. The clam chowder is also some of the best in town, and the kale salad, with avocado, egg, red onion and blood orange is a nice light choice.
If you’re ever here for dinner, make sure to get the clam cakes — fluffy fritters served with house-made tartar sauce — and consider the applewood-smoked brisket, some of the most tender I’ve had in a while. And if you’re staying for dessert, the apple cider doughnuts, which are served with apple butter and salted caramel, are a must.
When it comes to drinks, Balocchi shines. If his brunch cocktails are as good as his dinner drinks, then you’re in for a treat. Brunch’s Bourbon Bramble #2, with Old Bardstown 90 bourbon, Combier mûre, lemon, maple syrup and Angostura bitters, sounds right up my alley, and the Elderflower Mimosa, with St. Germain, elderflower pressé, orange juice, Peychauds bitters and prosecco, is a nice twist on the original.
A couple of my favorite Balocchi cocktails are The Maestro, made with wheated bourbon, Averna, cinnamon, clove and Angostura bitters, a nicely spiced stirred drink, and the Saskatchewan Summer, a highly sippable combination of rye, cardamom, honey, Fernet and Forbidden bitters.
Littlefork is not your average Hollywood restaurant, and I mean that in the best way possible. Travi and Balocchi take great care with their menus, and it shows.