Bacari PDR in Playa del Rey has been wowing the denizens of the small beachside community for the last six months with their innovative tapas and impressive wine list. The cozy restaurant has just launched a weekend brunch menu of Chef Lior’s signature “cicchetti,” or tapas-style small plates. You can order three dishes for $19, which is just about right for one person. You can also order individual plates for $7 each.
There are a few healthy kale dishes, a tofu scramble and a vegan Chai Tea Custard with chia seeds, almond milk, coconut milk, and macerated berries. You can also try granola with fruit and yogurt or a make-your-own omelette. That is where the typical breakfast fare ends. Prepare yourself for something truly unique. From the first bite, your palate is overwhelmed by complex, yet well-balanced flavors. You naturally assume you have chosen to start with the best dish in the house, but each plate outdoes the last.
The Goat Cheese Polenta with lamb ragu will stop you in your tracks. The intense chipotle pepper sauce is mixed in with chunks of fried polenta, which is then topped with a fried egg. In fact, most dishes are topped with an egg. Another not-to-be-missed dish is the Potato Hash with chorizo in a Mornay sauce. Yes, also topped with an egg. The Shakshouka, however, is not topped with an egg. Instead, a sous vide egg floats in a cup of rustic tomato sauce similar to a Romesco. Thinly sliced country bread is served alongside the dish for dipping. Although it was unusual, it was one of our favorites.
If you enjoy lighter, sweeter, brunch fare, the Chef’s French Toast is one of the best versions I have ever eaten, and I have eaten a lot of french toast. Light as air, the interior of the brioche is slightly custardy but as delicate as a souffle. Topped simply with bananas and strawberries at the peak of ripeness, it is a dream.
Bacari PDR also mixes up traditional brunch cocktails like mimosas and bellinis made with Wycliff Brut, as well as micholadas, and their own versions of Kir Royales and Bloody Marys. We enjoyed a refreshing Lavender Blue, which combines vodka, lavender bitters, lemon and blueberry. And what would a Spanish tapas brunch be without sangria? Especially when the sangria is made with a Claude Val French blend.
The restaurant is divided into two sections, so you can feel cozy and comfy indoors, or enjoy the ocean breeze with wide open windows and stools in the patio area. The staff is extremely knowledgeable and friendly. They will probably remember your name after only two visits. Bacari PDR is perfect for a romantic morning after or a lively family brunch. It’s also a great place to get your friends together, as it will establish your reputation for knowing all of the latest, coolest spots.
All food and beverages were hosted