the butcher the baker the cappuccino maker

The butcher the baker the cappuccino maker skin#

There was no line, but we still ended up getting something from the pastry case. This was midweek and well after the time that most office workers would have gone home. We had managed to snag the last available indoor table at breakfast, but when we were there at dinner things were considerably quieter. In this case it was a croissant pastry stuffed with leeks and Parmesan cheese, which was fantastic.

This too came with a choice of potatoes or salad, along with toasted whole grain bread from their bakery.Įach would’ve been a satisfying breakfast by itself, but as I mentioned we really couldn’t pass that pastry case without trying something. The flavors are more natural and fresh and somehow lighter, and it was an excellent effect. In this case the seafood was scallops, baby calamari, shrimp, and smoked salmon, with a bit of crème fraiche, salmon caviar, and fresh dill on top. This means the flavors don’t blend the way they do when everything is cooked together, so there is a greater variety in each bite. In the 19th century French omelettes were basically an egg pancake topped with the other ingredients, and that’s how they do them here rather than fold them over. The other breakfast we tried was a skillet baked seafood omelette, which was successful though not what we expected.

The butcher the baker the cappuccino maker skin#

Their small potatoes with crisp herbed skin were accompanied by occasional roasted tomatoes. It comes with either breakfast potatoes or salad, and as long as I was blowing my diet I decided I might as well do it completely and get the potatoes. The crispy breaded chicken goes with the freshly made hollandaise sauce better than the salty ham or bacon would, and when placed atop a freshly baked English muffin it’s a decadent way to start the day. The person taking our order recommended the fried chicken. The Benedict is offered with pork belly, beef short rib, fried chicken, or avocado instead of the traditional ham. You can get eggs and bacon or pumpkin spice pancakes, but also a vegan breakfast burrito, eggs Benedict, or bananas Foster French toast. The menu has that upscale, eclectic aesthetic. This restaurant is an offshoot of a popular West Hollywood place that is famous for breakfast and brunch. It worked on me, because on both visits to BBCM, I bought some of the prettier looking pastries. They’re not what you came for, but once you see them, you want them. I suspect this was done for the same reason that magazines, candy, and other impulse purchase items are next to the check stands in supermarkets. From the line you have an excellent view of the pastries in their case. The service model here is the type where you order at the counter and your food is delivered.

Someone did quite a job of making this place look clean, bright, and distinctive, and the designer should be applauded. The dazzling white and black tiled patio frames double doors that lead to an interior that is reminiscent of a 1920s cafe. Lack of signage aside, it is eye catching and attractive inside and out. Someone tried to make up for this by putting the name directly above the doors in small print, but that strategy doesn’t work very well, particularly at night – one of my dining companions called to ask where it was while standing outside. The black and white tiled patio and saloon door evoke the 1920s.