If you’re in Los Angeles, brunch means everything. What place doesn’t have brunch?! Well, if you’ve been keeping tabs, you can take auburn off of that list. In its newly launched menu, guests can expect a wide range of options, that only Chef Eric Best could put together. Much like how Chef Bost provides an alternative approach to finer dining by creating the framework of a set menu (4/6/9 courses) and allowing the freedom for each guest to choose their own dishes, he is giving the daytime offerings a truly auburn interpretation, too.

Guests now have the option of ordering from a new a la carte brunch menu and the opportunity to experience the beautiful indoor/outdoor restaurant, created in collaboration with Jon and Maša Kleinhample of Klein Agencyduring the day.
 
Varying in size from delicately plated servings, such as crudite featuring a bounty of vegetables, leaves and flowers with avocado butter and bernaise; to dishes from the hearth including abalone mushrooms with kabocha squash, red endive and preserved persimmon nectar; to larger, ingredient-forward dishes including brassicas with broccoli, brioche, duck egg, and aged beef fat vinaigrette, Bost took an uninhibited approach to the typical brunch format.
Chef Bost’s savory offerings are seamlessly complemented by Executive Sous Chef Armen Ayvazyan’s take on the standard brunch pancake — complete with smoked late season figs, earl grey and toasted hay cream, and unlikely desserts from Pastry Chef Dyan Ng — including pan roasted brioche with caramel. A daytime-focused cocktail menu rounds out the brunch experience as seen through beverages including a coffee fizz with coffee infused Campari, Cocchi di Torino, soda water and yellow Chartreuse white foam, and the charred tomato variation on the Bloody Mary — complete with vodka, smoked tomato, ancho chili, horseradish, worcestershire, celery salt and hot sauce. 

Brunch is served from 10:00 a.m. to 2:00 p.m. every Friday through Sunday. Looks like it’s time to start planning for this weekend, doesn’t it?

About Auburn

“Chef Eric Bost’s (République, Guy Savoy, Alain Ducasse) debut restaurant auburn juxtaposes the higher echelon of traditional fine dining with an emphasis on guest exploration and conviviality while paying homage to Los Angeles’ uninhibited culinary identity in a space designed with honest materials by local makers.”

About Chef Eric Bost

“Chef Eric Bost grew up in North Carolina, running around his grandparents’ restaurants at an early age. Upon graduation from business school, he enrolled at the Culinary Institute of America. After an externship at Le Cirque in NYC, Bost traveled across Europe, where he met his future wife, Elodie, and made Paris his home. During their time in France, Bost worked his way through some of the world’s best restaurants, including Alain Ducasse au Plaza Athénée and Les Ambassadeurs at the Hôtel de Crillon. His experience led him to be chosen by Guy Savoy for his opening team in Las Vegas in 2006. Two years later, the restaurant received 2 Michelin Stars with Bost as Chef de Cuisine. Within months, he was appointed Executive Chef and maintained their prestigious rating, garnering numerous accolades along the way. With the opening of Guy Savoy Singapore in 2010, Bost established a restaurant consistently voted amongst the best in the country. Most recently, Bost was the Executive Chef at Los Angeles’ beloved République. Now, after nearly a decade at the helm of revered restaurants, Bost ventures on his own with auburn.”

Photos Courtesy of Justin Chung

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