[Los Angeles] Salt Air (Brunch)
Categories: Seafood, Brunch
Address: 1616 Abbot Kinney, Venice, CA 90291
Dinner: Monday, Tuesday & Sunday: 5:00 pm – 10:00 pm;
Wednesday & Thursday: 5:00 pm – 11:00 pm;
Friday & Saturday: 5:00 pm – 12:00 am
Brunch: Saturday – Sunday: 10:00 am – 3:00 pm
Date visited: Sept 2013
Price: $43 for two, excluding tip & tax
Verdict: 8/10. Beautiful décor. Food was good and fresh. I’ll be back .
It’s difficult to find a not over-crowded decent brunch place in Los Angeles on the weekends. Salt Air, a breezy “beach bistro” that just opened in Venice this past summer, might be the perfect place to be. It is restaurateur David Reiss' (A-Frame, The Brig, Littlefork, Sunny Spot) newest venture on Abbot Kinney that serves contemporary seafood-focused small dishes. The kitchen is headed by Greg Daniels, the former executive sous chef of Jean-Georges Vongericheten’s Manhattan restaurant Perry St.
The food here is sophisticated but not pretentious. The atmosphere is laid-back and relaxing, with an excellent neighborhood chill vibe and earthy decorations. The white and wooden dining room interior is bright, airy, comfortable. Service was also remarkable; our waiter attentive, friendly, and very polite. Great meal. I’ll be back for sure.
Oysters east and west coast, mignonette, cocktail sauce, horseradish, hot sauce, lemon (half, $14)
Good selection and pretty fresh. Can’t really go wrong with this.
Pea toast, with ricotta cheese and caramelized onions ($11).
What a refreshing and stimulating dish! It was the first dish I eyed upon looking at the menu. I have definitely grown more fond of peas since eating this - what’s a better way of eating your daily dose of greens? This is a must order!
Poached eggs, asparagus, mushrooms, herb vinaigrette ($10). Light but savory.
Monkey bread, crème anglaise ($8)
This tastes like a cross between a donut and a cinnamon bun. However, the dough is a little harder and thicker than either. I liked the caramelized raisins and the vanilla sauce but overall it was a little too sweet and doughy for me.