sunday brunch: roxana jullapat + sonoko sakai

  • elysian 2806 Clearwater St LA CA 90039 323-522-6255

roxana jullapat (formerly at Cooks County) and sonoko sakai (of Common Grains) team up with elysian for sunday brunches, putting heirloom grains on your plate through April 26 at least

10 am to 2 pm

daylight cocktails by mark hendrix, plus sparkles and some wines

reservations encouraged; no-shows disparaged;
if you would like to reserve for a group of 8 or more, please EMAIL us directly.
walk-ins and bike-ins welcome

please indicate any dietary concerns on your reservation

Make a Reservation

Powered By OpenTable

MENU (subject to change and it will)

Sticky Bun Donut

Buttermilk Biscuit

Blueberry Meyer Lemon Muffin

Ginger Scone (add cream $2)

All pastries $3

 

Biscuit sandwich: cheesy scrambled eggs, bacon, onion jam $12

Buckwheat bread, house-smoked trout, herbed cream cheese, red onion & capers $13

Whole wheat waffle, maple honey & homemade preserves $12

Baked cornmeal pancake, homemade preserves & maple syrup $12

Breakfast galette: egg, green onions, spinach & gruyère $11

Poached eggs, polenta, greens & bacon $14

Soft scrambled eggs on toast, oyster mushrooms, pea tendrils & gruyere $12

Thai rice bowl  $14  Add fried egg $2

Chopped spring vegetable salad with Meyer lemon vinaigrette  $11

 

Sides:

Simple salad $8

Roasted potatoes $7

Strawberries & strained yogurt $9

Rustic bread $4

House-smoked bacon $5

About Roxana Jullapat and Sonoko Sakai:
Roxana Jullapat and Sonoko Sakai have been joining efforts since 2012 with the goal of building a community around the subjects of ancient grains, good food, and sustainability. Sonoko is a cooking teacher and writer who is currently working on her second cookbook “Rice Craft: Delicious adventures in Onigiri, Japan’s artful finger food” (Chronicle Books). She looks forward to making onigiris at the Brunch Pop Up to introduce eaters to these peculiar Japanese snacks. Until recently, Roxana was the pastry chef at the highly regarded Cooks County restaurant. She left in December of 2014 to spend her energy on new projects. She’s thrilled to be making her well-known biscuits, donuts, muffins and scones at the Brunch Pop Up at elysian.