Perfect Brunch at Sweet Butter Kitchen


On the rare occasion that DH is off from work we usually plan on a big family day and this Saturday is no different. We started off the day with a wonderful brunch from Sweet Butter Kitchen. Read about my previous blog entry HERE. We got lucky as there was no wait for tables when we got there. We got tables right next to the entrance. It was perfect!

our table's NAME

Arnold Palmer

I love their Arnold Palmer because the tea is not sweetened and the lemonade is not overly sour.

Two Eggs Breakfast

The boys had the Two Eggs Breakfast. DH had eggs over easy with sausage while J had scrambled eggs with bacon. It came with toast slices, butter and jam.

Croque Madame

B and I were eyeing the Croque Madame and we were not disappointed. It was sinfully rich and oh so delicious. It came with arugula salad which I don’t care much for since I’m not an arugula person.


To end our perfect brunch. DH and I had Capuccino, perfectly brewed with Intelligentsia coffee.

Strawberry Tiramisu

And of course we couldn’t resist the Strawberry Tiramisu so we shared a slice. It looks sooooo sinfully sweet, rich right? Oh my, let me tell you, it’s not. It does feel rich but it was just a tad sweet and the strawberries are fresh. This one is deceiving. Delicious without being overpoweringly sweet.

Sweet Butter Kitchen
13824 Ventura Boulevard
Sherman Oaks, California 91423
Phone: 818-788-2832

xo, Emilie
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Fraiche, Culver City CA


It was a Sunday Brunch Day with the #Bay2LA family and the venue was Fraiche in Culver City. I have to say the first thing that caught my eye was the chalk art that graced the walls of the restaurant.

colorful chalk artwork by the chef

I find it endearing as it brings the guest and the creator of the food to the same personal level.

Baby Beets

The first item on our meal was the Baby Beets salad with house made ricotta cheese, oranges and pistachios. It was clean with a touch of creaminess from the ricotta. Perfect to start off our brunch.

Frisee Aux Lardons

Next up is a salad named Frisse Aux Lardons. It has your frisee, blue cheese, bacon and poached eggs 🙂 The addition of poached eggs is just right to cut through the acidity of the dressing and the sharpness of the blue cheese.

Baked Eggs

The Baked Eggs that came next was super rich and velvety with a little sweetness from the heirloom tomatoes and tartness from the goat cheese giving this dish mu

Soft Polenta

What came next is probably everybody’s favorite, the Soft Polenta with wild mushrooms. The polenta was creamy, sweet and sweet yet savory thanks to the wild mushrooms. This is my modern day version of what a comfort food is.

Truffle Burger

cross of Truffle Burger

Next off was the Truffle Burger. The meat patty was cooked perfectly for me, around medium well. The use of Boschetto (which is a cheese made from sheep and cow’s milk with rare white truffles) elevated what is a good simple burger to another level.

Croque Monsieur

cross of Croque Monsieur

And the last of the entrees we got the Croque Monsieur with smoked ham, Comte & Gruyere cheeses. Toasted to perfection, it was creamy beyond comprehension. It was my favorite so far, I know I have to come back for this one.

Molten Chocolate Lava Cake

When the Molten Chocolate Lava Cake came out, it was just the beginning of my favorite part of every meal…DESSERT. The cake was warm and soft with the perfect amount of chocolate goodness oozing from it when you cut into it with your spoon.

now that's MOLTEN chocolate

Ramekin Trio

I call this part the Ramekin Trio for obvious reasons. From left to right we have the Pistachio Creme Brulee, Chocolate Pot de Creme (with candied hazelnuts and creme fraiche) and Caramel Budino (with vanilla mascarpone and sea salt). Everything was just good. I couldn’t really complain. Why should I? I was in cloud 9.

Jar Trio

So far jarred desserts is my new favorite dessert presentation. This collection is exceptionally good. From left to right we have Mango/Pop Rock Panna Cotta, Tiramisu (with praline mascarpone and feuilletine) and Passionfruit Panna Cotta (with pistachios and balsamic reduction at the bottom). Again, sublime desserts. I was definitely in sugary cloud 9 after that one.

@carolineadobo's dessert plate

Now, that’s a meal I wouldn’t mind returning to. Special thanks goes out to an exceptional Chef Ben Bailey for making our meal and that get together as special as it was. It was the perfect meal to end #Bay2LA. But it’s not the ending for me because I will definitely come back to eat my way through their menu (not in 1 visit, ok?). Can I do it?  I hope so.

9411 Culver Blvd. Culver City, CA 90232
Phone : 310-839-6800
Email :

xo, Emilie
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