Not many milennials out there can haul ass out of bed early enough to make that mysterious thing called brunch. However, if the menu includes something as enticing as Captain Crunch French Toast, exceptions can be made. Planet Dailies in Los Angeles hasn’t been in the brunch game long. Only a few months to be exact.
The Bubbles Brunch menu was created by head chef Joshua Wilson and his team. Located on top of the Farmer’s Market in Los Angeles, Planet Dailies offered a massive selection for their new early morn’ spread. Foodbeast was lucky enough to get an entire menu full of POV shots of food porn.
A 7-oz. Burger with Kobe Chili, bacon, jack and cheddar cheese, caramelized onions and a sunny-side egg. Topped with a habenero pepper.
Served in a bed of sweet potato fries.
Chorizo, red and green peppers, onions & potatoes topped with avocado drizzled sour cream and pico de gallo. Definitely trumps many of the breakfast burritos I’ve eaten on my way to work.
Crab and Chorizo Benedict
Sautéed crab, tri-color peppers, onions and chorizo. Topped with a poached egg and a spicy hollandaise sauce. One of my personal favorites of the day. The chorizo bits drenched in the egg yolk… untouchable.
Captain Crunch French Toast
French Toast rolled in a special Cap’n Crunch mix and sprinkled with powdered sugar. Hands down the best thing on the menu, which is saying something ’cause everything was pretty on point. Super light, the sticks had an initial crunch to them before biting into the soft, cloudy center. Whether dipped in syrup or eaten dry, definitely worth trying once.
A frittata with Roma tomato, feta, drizzled with balsamic and topped fresh basil. Super light and cool, the balsamic was a nice touch.
Fresh kale with goat cheese, dried cranberries & roasted sunflower seeds, served with agave dressing. The only excuse we had for downing the entire brunch menu was that we killed the salad. Because healthy.
Mozzarella & cheddar cheese, bacon, yellow and cherry tomatoes, green onion topped with a sunny-side up egg. Had to fight the urge not to gobble half the pizza since I still had tons more to taste. Super savory.
Chipotle Shrimp Quesadilla
Grilled shrimp, poblano pepper, jack & cheddar cheese topped with avocado & sour cream. Had some trouble getting everything into my mouth in a single bite. Looking back, I should have used a fork but I was a little too excited to try this.
Dailies Breakfast Sandwich
Heirloom tomato, baby arugula, fried egg, Swiss Cheese, bacon, avocado, tomato, sautéed onion and goat cheese. It was a nice mix of fresh and heavy. The avocado and arugula was a nice addition and contrast to the hash.
Short Rib Tater Tots
Crisp tater tots topped with boneless short ribs, caramelized onions, mushrooms and blue cheese crumbles. The tots were crisp, the short rib fell apart with a fork and the cheese was gooey. Couldn’t ask for more.
We washed everything down with some bubbles. Made with peach, mango, orange and cranberry juices and combined with champagne, it made for a great finale to the whole shebang.
Photo Collaboration: Peter Pham & Claudia Gonzalez