Brunch @ M.B. Post (Manhattan Beach, CA)

Manhattan Beach Post (M.B. Post)
1142 Manhattan Ave
Manhattan Beach, CA 90266
Dining date: 1/7/12

I visited M.B Post in May of last year and walked away both completely stuffed and impressed. Since then, chef/owner David LeFevre has racked up the accolades, being one of LA Times critic S. Irene Virbila’s best meals of 2011 and seemingly on everyone’s “best new restaurants” list for 2011. And, the restaurant’s bacon cheddar buttermilk biscuits have become somewhat of an L.A. phenomenon, a must-order for sure.

I’ve wanted to return but scheduling and lack of proximity have kept me away. However, this past weekend the restaurant launched brunch service – a perfect reason to pay a visit.

The menu is fairly brief with a number of fresh baked breads/sweets, a few meat/potato side dishes and around nine more substantial composed plates. Similar to dinner service, the full wine/beer list is available as well as a selection of cocktails. Being a little under the weather, I passed on any alcohol but Wes did order this Asian-inspired mojito.

Mo-Pho-Jito mojito with starr rum, kaffir lime, mint, ginger, coriander honey

Sticky Buns pecan and brown sugar

While pondering what to order, I saw one of these go to another table. I had to get one. Coming out on a still-hot cast iron skillet, it was quite the sight, especially with the rich sugary glaze dripping and pooling at the bottom. The dough was soft and pillowy, while the pecans added crunch to these sweet bites. Quite delish!

Benedict bacon cheddar biscuit, arugula, la quercia prosciutto, hollandaise

The much-talked-about bacon cheddar biscuits were the base of this benedict. Slivers of proscuitto and arugula topped the biscuit, as well as a soft-poached egg and hollandaise sauce. I liked the combination of flavors, with the arugula standing up to the bacon and prosciutto, and the rich runny egg yolk adding a rich creaminess to the dish.

Nueske’s Bacon rosemary, brown sugar, chili

The brown sugar lended a maple-y sweetness to the bacon while some fresh rosemary brightened things up a bit. For me, not as memorable as the other plates we tried.

Weiser Farm Fingerling Potatoes lemon buttermilk ranch

Fingerling potatoes were prepared “French fry” style with fresh herbs and garlic. These were fried to a crisp, and I thought the herb flavor definitely came through (aided by herbs and garlic being fried in the oil with the potatoes, as well as a dash after cooking). It came with a zesty citrus dipping sauce.

Truffle Honey Laced Fried Chicken kohlrabi slaw

This all-white-meat serving was surprisingly moist and juicy. It was elevated by the honey glaze (reminded me of honey’s kettle) with a subtle truffle essence. The sweetness and the earthy truffle flavor were an ideal accompaniment to the crusty fried chicken. Nicely done.

Fritatta weiser farm potatoes, sprouting broccoli, white cheddar, piperade

A kitchen favorite; the scrambled egg, potatoes and cheese combined to make a very filling dish that would be great for absorbing all the alcohol from the night prior. Rich and hearty, the peppers and tomatoes of the piperade added a lot of the depth of flavor.

Similar to my previous visit, M.B. Post delivered with its version of elevated comfort food; it was one of the better brunches I’ve had in some time. While the food isn’t as refined as what he was doing at Water Grill, LeFevre’s cooking is now an entirely different beast showing a lot of thought and full of varied flavors; it’s both interesting yet comforting at the same time. This meal confirmed my belief that it’s one of the top restaurant openings in LA last year. Selfishly, I just wish it was closer to where I live/work, but I’m glad the South Bay has something like this. Judging by the crowds, I’m sure they’re glad too.