Saturday morning Quinn and I woke up early to peruse the Virginia Park farmer's market a few blocks from my apartment. We sampled fresh strawberries to pick the boldest and sweetest, picked up blood oranges and just-baked chocolate chip muffins, then headed out to breakfast at John O'Groat's.
One of the many breakfast joints on Pico Blvd, just off of Overland, John O'Groat's is a family style restaurant with several dining rooms and a counter-top spot near the kitchen. Their menu includes tantalizing options like spiced pumpkin, mango macadamia nut, lemon or applesauce pancakes, crispy bacon and sharp cheddar waffles, poached eggs bruschetta, and many more.
Quinn settled on Huevos O'Groats, with tortillas made from biscuit dough, black beets, sauteed onions and peppers and eggs with soure cream and salsa. The biscuit tortilla was genius -- rich and fluffy, different from any huevos rancheros I've ever tried. After several minutes of attempting to wrap up his entire meal in one tortilla, he gave up and ate it in pieces.
An omelet enthusiast myself, I spent a few minutes debating between the "Latino Heat" (spicy turkey sausage, cheddar cheese, jalapenos, salsa and avocado) or my final choice, the Bacara. Named after the luxurious Santa Barbara spa & resort, the Bacara came with shitake mushrooms, fresh garlic and goat cheese. It was absolutely fantastic. The creamy sweetness of the goat cheese gave a tart jump-start to the dish. I also lingered over the "Decter" special, on the menu, which was essentially the Bacara with ground beef and artichoke bottoms. Ultimately, I'm glad I settled on the omelet with less, as all those ingredients might have clashed or overpowered each other. The side of home fries were sauteed with onions and little bits of bacon, delicious to mix up in my goat cheese or dip in ketsup.
Stuffed and sleepy, we agreed that a hearty breakfast is the best way to start your weekend. (I know, it's tempting to sleep in, but we only get 2 days... better to make them count.)
Quinn settled on Huevos O'Groats, with tortillas made from biscuit dough, black beets, sauteed onions and peppers and eggs with soure cream and salsa. The biscuit tortilla was genius -- rich and fluffy, different from any huevos rancheros I've ever tried. After several minutes of attempting to wrap up his entire meal in one tortilla, he gave up and ate it in pieces.
An omelet enthusiast myself, I spent a few minutes debating between the "Latino Heat" (spicy turkey sausage, cheddar cheese, jalapenos, salsa and avocado) or my final choice, the Bacara. Named after the luxurious Santa Barbara spa & resort, the Bacara came with shitake mushrooms, fresh garlic and goat cheese. It was absolutely fantastic. The creamy sweetness of the goat cheese gave a tart jump-start to the dish. I also lingered over the "Decter" special, on the menu, which was essentially the Bacara with ground beef and artichoke bottoms. Ultimately, I'm glad I settled on the omelet with less, as all those ingredients might have clashed or overpowered each other. The side of home fries were sauteed with onions and little bits of bacon, delicious to mix up in my goat cheese or dip in ketsup.
Stuffed and sleepy, we agreed that a hearty breakfast is the best way to start your weekend. (I know, it's tempting to sleep in, but we only get 2 days... better to make them count.)
John O'Groat's
10516 Pico Blvd
West Los Angeles, CA 90064
(310) 204-0692
http://www.ogroatsrestaurant.com
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