At the Larder at Burton Way, chef-owner Suzanne Goin (Lucques, A.O.C.) was inspired to update the go-to brunch dish eggs Benedict for her Tavern Benedict, riffing on the classic dish with both favorite ingredients and a twist, she says. The classic hollandaise sauce over poached eggs is there. The twist? A toasted slice of house-made brioche loaf, topped with Gruyère. Goin's favorite ingredients? A choice of either house-cured salmon or prosciutto (the most popular). On the side is a simple frisee salad with scallions, lemon and extra virgin olive oil. Goin's business partner and wine guru, Caroline Styne, recommends a crisp sauvignon blanc or a mimosa made with a mix of orange and Meyer lemon juice — though nothing beats one of the Larder's rocking cappuccinos. 8500 Burton Way, Beverly Grove. (310) 278-8060, —Kathy A. McDonald

LA Weekly