Though I spend plenty of time at the neighboring Rubies + Diamonds, Sweetgreen, and of course, Sugarfish, until recently, I hadn't actually enjoyed a meal at this beautiful neighborhood gem. The mid-century modern space captures the splendor of Hollywood during the 50's and 60's, with leather booths, gold trim, and a few art deco details. Serving California cuisine with a global bent, Paley focuses (as many restaurants currently do) on local, seasonal ingredients and classic dishes with modern additions. And while I would like to return for dinner or lunch, they offer one of the few upscale brunch options in that neighborhood.
A good brunch should always begin with some fun cocktails, and does anything beat frosé? Yes, that does mean frozen rosé, and it's exactly what you think it is. Essentially a rosé wine slushie topped with strawberries, it was sweet, icy, fruity, and delicious. This cocktail was dangerously addicting-- exactly the kind of thing you want on a sunny afternoon.
Though the Seafood Tower (or "Paley Plateau") is usually reserved for the dinner menu only, we were lucky enough to snag one for brunch, munching on icy jumbo shrimp, scallop crudo, hamachi, and oysters. Everything was really tasty and fresh. The oysters weren't gritty, were perfectly chilled, and went well with a little squeeze of lemon and dollop of their spicy, flavorful cocktail sauce. Scallop crudo was fresh but packed a punch in a white ponzu with cucumber and avocado: satisfying and rich, but acidic and light. The hamachi in a citrus-y yuzu vinaigrette was also succulent, while the fish itself was fresh and tender. Overall, a lovely, fresh, and delicious seafood combination.
For my actual brunch course, I decided to go with the French omelette. It was classically prepared with chives, raclette, and simple seasonings. The omelette was definitely light and just a bit cheesy. It came with a fresh little side salad which was a nice accompaniment.
Of course, we had to get a side of their Tater Tots, which are ridiculously addicting with a truffle parmesan. They were crispy, salty, but tender on the inside.
Finally, we finished off with some really nice desserts, starting with a Fall Fruit Galette; with maple ice cream and carmelized almonds, it was flaky, buttery, and boasted appropriately seasonal flavors. The S'mores cake was also evil with a chocolate cremeux, chocolate sauce, and marshmallow-- all the classic s'more flavors wrapped up into a moist and gooey cake. Yum and yum.
Though we got to sample some dishes off the dinner and dessert menus, brunch at Paley was undoubtedly a fun venture. It was well worth it for the frosé alone, and is a nicely upscale but casual brunch option in the heart of Hollywood.