Brunch Thirst Quencher: Ginger Strawberry Mojito {Lemonade with Strawberry Purée & Fresh Ginger, Fresh Crushed Mint Leaves Garnished with Fresh Lime}
A cross between a Collins and a Highball Glass held my potable liquid sans the rum and traditional sugar/syrup concoction that had all the makings of the popular Cuban cocktail, but was nonetheless, a mildly sweet nectar. It’s accompaniment of fresh mint leaves massaging the interior edges of the glass, slightly pressed, released a gentle, yet aromatic bouquet which made it attractive to smell and gaze at, as it was undeniably pleasant to soak along the tongue.
Appetizer: Crispy Goat Cheese Salad and Scarborough Farm Baby Greens {Portobello Mushrooms, Walnuts & Red Wine Vinaigrette}
What this salad dish lacked in shocking color (which I have grown accustomed to seeing in many of Chaya’s victuals) made up for in flavor. The deep china bowl contained the spongy, spreadable fromage de chèvre that sat atop the bed of vinaigrette-soaked greens. Lying underneath the bulbous mound of cheese were various strips of Portobello mushroom, the texture of which were nearly wafer-thin and melted in your mouth. The delightful crunch of the meal was compliments of the dried, semi-sweetened walnuts that populated the potpourri of fresh ingredients.
Chaya Brunch: Pappardelle, Kobe Beef & Porcini Bolognaise, Poached Eggs
I must admit that the running yolk of the poached egg was an unusual sight to behold as it mingled with the mushroom bolognaise sauce. However, the taste that it produced was an experience I’d soon like to recapture - - which may be difficult, as the dish was intensified by finely chopped chunks of delicious Kobe Beef which conveyed a salty richness. Each of the two eggs that rested atop the folded ribbons of pappardelle noodles were lightly sprinkled with a hint of Parmesan awakening another gustatory delight. As an aside, the elements that comprise this rather stately meal will immediately turn heads as it's brought from the kitchen to your table.
Brunch Dessert: Hawaiian Vanilla Bean Crème Brûlée {Fresh Seasonal Berries}
The ‘burnt cream’ dessert was the perfect close to an already gratifying meal. The Hawaiian Vanilla Bean custard that wallowed underneath the caramelized-sugar shell was absolutely mouth-watering. Although not as healthy as I would’ve liked, the mixed berries that sat outside of the ramekin offset the crackling, confectionary decadence.
Chaya Brasserie, Beverly Hills
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