Dominick’s, the neighborhood hangout on Beverly (no, not Jerry’s Famous Deli), is one of those places you can rely on for great, Italian food in a great atmosphere. Fortunately, they’ve recently also implemented a weekend brunch with some tasty options on the menu – complete with some cocktails, of course.
Now, you can enjoy brunch on their covered, pleasant patio or inside their 50’s-ish tiled, dark wooded restaurant from 9 AM – 3 PM on Saturday and Sunday. Try their airy blueberry ricotta pancakes and pair it with a mimosa ($12 per bottle of Prosecco!). Or, take a look at a sampling of their brunch menu below for your other options:
Polenta Waffles with Strawberries, Whipped Mascarpone & Warm Honey – $9 Biscuit & Mushroom Fontina Gravy – $8 Soft White Corn Polenta & Two Fried Eggs with Parmesan Cheese – $9 Smoked Salmon, Herb Waffles & Poached Eggs with Dill Hollandaise – $15 Wood Grilled Oysters with Oregano, Crushed Red Pepper, Garlic, Lemon & Butter – $15 Zucchini Pancakes with Cucumber Mint Yogurt – $9 Prosciutto & Warm Ricotta with Arugula on a toasted Baguette – $11 Wood Grilled Hamburger with Burrata, Roasted Tomato Mostarda & Speck – $12
Domâ€™s Bloody Mary – $9 Strawberry Bellini – $11 Arnold Palmer – $9 Cardamom Crisp – $12
I’d say brunch in a former Frank SinatraÂ Rat Pack hangout is not a bad way to start off a weekend morning. And if you were smart and got the Blackboard Eats discount recently for 30% off, I’d say your next trip to Dominick’s is a win-win.
Brunch served: Saturdays and Sundays
9 AM – 3 PM
Dominick’s 8715 Beverly Blvd. West Hollywood, CA 90048 310.652.2335
If one could eat luxury, one should also be allowed to drink it, too. Petrossian in West Hollywood thought as much as they recently have expanded their liquor license and integratedÂ vodka flutes and cocktails into their menu. It may be as obvious to bacon loversÂ as bacon salt; for caviar lovers, Petrossian created the Caviar-tini. Â
Two and a half ounces of vodka with a half ounce ofÂ dry vermouth and maybe a dash of orange or Angostura bitters are the martini, but the skewer with 1 Petrossian caviar-stuffed olive, a cocktail onion and 1 Petrossian Caviarcubeâ„¢ – essentially caviar pressed into a cube – make it the Caviar-tini. It was the perfect amount of dirtiness. I saved the skewerÂ for theÂ last few martini sips and found my patience rewarded me well.
There are other cocktail options like their Basil Gimlet ($12), Vodka Sunrise ($12) and Russian Cider ($12). (Don’t worry – there’s also a Cosmopolitan [$14] for you Carrie-types.) Their Hibiscus Champagne ($12) will remain available – just don’t forget to eat the flower, too. If you were thinking straight-up, choose a vodka flute of the European variety from Beluga or Russian Standard Premium (Russia), Linie Aquavit (Norway) or of course Jean Marc XO (France). Belvedere and Chopin are your Polish options.
Chef Ben Bailly’s menu is reason enough to get you in the door – now you can wash down each bite of his dishes with a complementary, caviar-topped cocktail. Because you don’t need vermouth to make a martini dirty.
Mon – Fri: 11 AM – 10 PM Sat: 10 AM – 10 PM Sun: 10 AM – 4 PM Happy Hour: Mon – Sat 4 to 7 PM