Location: 612 N. Robertson Blvd., West Hollywood, CA 90069
Cuisine: American/Italian
Best Dish: The Pan Roasted Salmon. The salmon is beautifully cooked and complemented with roasted potatoes and sauteed broccolini. For a winning combination, pair with the Vanderpump Rose.
If you ask anyone in the know, SUR (Sexy Unique Restaurant) comes to mind as an industry favorite for over a decade for celebrities and LA’s “seen and be seen” crowd. Nestled in the trendy neighborhood of West Hollywood and also serving as the basis for the popular BRAVO TV Show, “Vanderpump Rules,” XOJohn was invited to experience the first taste of this hot spot’s new brunch menu debut on Saturday, September 15.
SUR Founder and Owner Guillermo Zapata along with Co-Owner Nathalie Zapata and Chef Joe Martinez wanted to bring people together over one of “the best meals of the week,” according to Nathalie. The hidden outdoor garden oasis in the restaurant serves as the backdrop for the brunch experience, appealing to a range of diners from families to girl gatherings. “I think it’s the perfect spot,” said Zapata.
The SUR brunch menu features a variety of staples for brunch including egg dishes like the Fritatta Omelette and Homestyle Crispy French Toasts as well as mimosas and bellinis, but with a twist. Nathalie came up with the SUR Mimosa, a twist on the classic mimosa featuring pitaya, which creates a striking pink color in the glass in line with the restaurant’s branding as well. In addition to these brunch staples, patrons can enjoy Chef Specials including the Linguine Primavera, Blue Cheeseburger and Pan Roasted Salmon.
In order to give our readers an idea of the offerings on the menu and my favorites, I sampled the following:
Appetizers
Ahi Tuna Tartare
The Ahi Tuna Tartare is tossed with avocado, corn, scallions, olive oil and topped with red chili oil and served with crispy wontons. This one is great as the Ahi Tuna Tartare has a lot of flavors as it’s dressed well and the crispy wontons give it just the right amount of crunch and are not oily.
Avocado Toast
Since Avocado Toast is such a staple, I had to try it. The Avocado Toast is prepared with smashed avocado, cumin salt, chopped tomatoes, sunflower seeds, and chia seeds. The thickness of the bread is the standout here as the bite is enjoyable.
Couscous and Shrimp
Lisa Vanderpump’s favorite on the menu, the Couscous and Shrimp are served with sauteed shrimp, chopped cabbage, cherry tomatoes, avocado, olive oil, and lime dressing. This appetizer is light and refreshing; the flavors pair very nicely together.
Entrees
Blue Cheeseburger
The Blue Cheeseburger is a Grilled Angus beef burger with blue cheese, grilled onions, grilled peppers, and basil mayonnaise served with fries or salad. The blue cheese isn’t too pungent to take away the flavor of the burger or toppings.
Pan Roasted Salmon
The Pan Roasted Salmon, in my opinion, is the best dish on the menu. The salmon is cooked beautifully and complemented with roasted potatoes and sauteed broccolini. For a winning combination, pair with the Vanderpump Rose, as noted at the top of this post.
Homestyle Crispy French Toasts
The Homestyle Crispy French Toasts are served on French brioche topped with fresh berries and bananas and served with cinnamon and strawberry syrup. The brioche is done well and is not soggy, also adding the right amount of flavor to the bread with the toppings.
Dessert
The Berry Cobbler
If you can, try to save room for dessert. I wasn’t anticipating having dessert, but as other diners started ordering the fresh Berry Cobbler I couldn’t resist. Served with multiple scoops of vanilla ice cream, the Berry Cobbler is baked to perfection and the berries cooked inside are juicy and add just the right amount of sweetness.
Altogether, the new SUR brunch menu features 10 new entrees, as well as classic favorites and signature cocktails with a fresh, new twist. Brunch at SUR will, of course, be served on weekends. For more information, visit http://surrestaurant.com/brunch-menu/
Cheers!
-Alyson Campbell
Photos: Clinton H. Wallace and Alyson Campbell