Today I attended my first media brunch.
Sounds fancy, being referred to as “media”.
This basically is a chance for a restaurant to entice a good review at the most grass roots level; us food bloggers.
Such a ubiquitous bunch we are now, eh? Apparently, we’re everywhere. Like cockroaches. With cameras.
“Look at this four story high burger I’m eating!! Can you believe it?? I’m such a pig!! Be jealous!!”
On this overcast Saturday morn, I guess I didn’t really expect to walk into a restaurant chock full of hardened, craggy reporters from the New York Times. Air thick with cigarette smoke, hearty man laughter and clanking forks on plates.
The reality was a back table filled with a small group of quiet women and one restaurant PR guy (thanks Dan!), keeping us entertained.
Quiet women bloggers are the new NY Times reporters! Don’t trust ‘em, restaurant owners! They’ll close your sh*t down before you’ve even had a chance to respond to that first negative review on “Yelp”.
What was being provided to this unassuming army was a sampler of every item on Luca on Sunset’s breakfast menu. Don’t mind if I do!
The full sized portion of each would be placed the end of the table, where the lighting was set up for our photos and then we’d each get a small version to gorge on (which is what most of my pictures below consist of).
And we each had about 7 mimosas…
…fine, that was just me.
Luca on Sunset reminds me of an upscale cafeteria. Elegant, quietly bustling, and super casual. You can expect to find anyone from us average joes to the celebrity who’s just raced down from the Hollywood Hills and thrust their assistant out of the car to grab some grub, on whatever day of the week their trainer had allotted for eating.
Pretty much every dish was tasty, especially the spinach croissant sandwich, the buckwheat pancakes (so light and airy) and the breakfast calzone. I loved the red pepper sauce included with most dishes. Everyone knows Bun Boy hates anything dry (except humor).
In between each course, I kept greedily snacking on the amazing almond croissant.
Instead of dumping the rest of the pastries into my camera bag for later, I decided to just dump it all into my stomach.
All in all, a very fun afternoon!
I mostly appreciated the “How to Make a Good Mimosa” lesson that Chef Luca gave me afterwards. Keep the orange juice cold!
7950 W Sunset Blvd
West Hollywood, CA 90046