Roy Choi‘s Venice restaurant Sunny Spot (a carribean-inspired joint) recently started serving brunch and let me tell you is THE perfect spot for brunch. Gorgeous sun drenched patio, cool sea breeze and food that is comforting and satisfying.
I was invited to their friend & family brunch to preview the offerings before they opened their doors to the public. I barely grazed the surface of sweet brunch selections but the two sweet treats I tried blew me away.
Fried dough. Fried dough with a light dusting of powdered sugar accompanied by guava butter that will make your knees weak. Or how about dipping these pillowy light fried balls in some rum honey? They are somewhere in between beignets and funnel cake. Not greasy at all and perfectly fried and fluffy. Chef Roy Choi said “We wanted to do a savory beignet type of thing, been thinking about festival bread from Jamaica for awhile and Stuart (Chef de Cuisine) ran with it from there.” The Jamaican festival bread alone is worth the trip to Sunny Spot for brunch!
The SKILLET coffee cake is unlike any other coffee cake I’ve had. Chef Roy Choi explains “The skillet cake can go toe to toe with all the sticky buns out there at brunches. I eat the tops of all the pound cakes when I check into the kitchen so I thought why not do a mini one hot?!! The dish developed from there through Beth. There is nothing Caribbean about it. It’s LA all the way, the rum just kept the beat. “ I couldn’t have explained it better chef! Sure there isn’t anything inherently Caribbean about these but it hold true to the Sunny Spot idea where “every day is a holiday”. Skillet coffee cake is carefree and simple. Soft, fragrantly full of vanilla with a flavor reminiscent of a great birthday cake. Rum mascarpone is slathered across the top with a garnish of fresh berries. It is served hot and best enjoyed shared.
Oh and one more thing, Beth is the sweet lady who helps create desserts for all of Roy Choi’s restaurants. Beth if you’re out there and you read this – Thank you! Seriously thank you for the amazing sweetness!
822 Washington Blvd.
(310) 448-8884
Delicious!! We have the fried dough as well here in Luxembourg, it’s called “Fuesend” and is mainly made around January and February during the Carnival period. Rarely to be found during the rest of the year. xoxo
i cannot WAIT.
I want that fried dough right now. Looks so good!
Mmmm this place looks good. I love the skillet coffee cake idea. I am waiting for you to make one yourself now!
Whoa whoa whoa. The salt cod brandade benedict! I want that!
Who can say no to fried dough?
I just heard about this from J. Gold on Good Food over the weekend and now I can’t wait to check it out!!
Wow! Looks so delicious. That menu!