The Alcove

The Alcove

Los Feliz, LA

Brunch, May 30, 2011

Have no fear when you see a line out the door. The Alcove cafe, bakery counter, and bar are indoors; however, most of the seating is outside in the garden area - on both elevated and ground levels. If it's raining, no worries, there are brollies at the tables. Be prepared to have someone save a table for your party if you see a line. Seriously.

Egg White Omelet

with caramelized onions and red pepper; and sure, a bit of fresh fruit.

Served with seven grain whole wheat toast and jam. Healthy and fresh; also, a big portion. You will leave with a satisfied tummy and food left on your plate. The meal was delicious.

This is an enchanting garden atmosphere to sit in for breakfast or brunch. The acoustics are just fine since it's mostly outdoors. I enjoyed our experience here. The service is a little slow when it's busy (aka: Sat and Sun), but if you're in good company time should fly fast. The menu options are bountiful, the food is fresh and colorful, and the bakery items will leave you deciding for five mins - the items are tasty too. 

Alcove bakery counter. Too many decisions to make. The employees are friendly and patience, however, with a clear delight in their service. Feel free to ask them questions. 

Pear Almond Cake

[$7.50 / slice]

So good. Slices are huge, and it is pricey, but really this is 1/5 of the entire 16" cake - more like three slices - that they serve you. The marzipan is whipped with a sort of whole wheat honey substance. The consistency is moist and dense with almond meal and the pear is baked and soaked in a honey juice. I enjoyed the baked pear in this most. The crust is thin, but moist too, which is rare for a pie like this. Screw the cake label - it's not a cake. But it's goood, and rich. I liked the almond flavor because it detracts from the heavy sweetness of what regular cakes have. This would have been delightful served with creme fraiche, surely. 

Delicious.

Red Velvet Cupcake

Another scrumptious option. It is also their star cupcake. 

The cake consistency is ideal - moist, flavorful, and semi-sweet with a frosting that both keeps its shape while waiting and then melts in your mouth. For a red velvet, there are the right hints of cocoa. It's rich in flavor, which it should be, and it's excellent as a red velvet cupcake. People give Sprinkles too much hype. This is better, I think. It's one of the better red velvets I've ever had. Certainly, it beats Sprinkles. Try it for yourself.