Some people may argue that eating an omelet in a restaurant is foolish, but not when chefs combine skillful technique and premium ingredients to levels that most people couldn’t possibly replicate at home.
In America, omelet is generally the preferred spelling for the egg dish that’s folded around assorted fillings, but in the dish’s country of origin, France, people will shoot a side-eyed glance if not using the classic omelette spelling. French-inspired restaurants or French-trained chefs always prefer an omelette spelling.
Regardless, you now know about 10 of L.A.’s best omelet(te)s all loaded with ingredients from the land and sea and listed in alphabetical order.
The Breakfast Bar
The Breakfast Bar, a downtown Long Beach restaurant from Josh and Pamela Beadel, Uncle Marcel’s omelet casserole may be their most notable menu item. This fun breakfast mash-up honors Pamela Beadel’s great uncle. A skillet of egg, Jack cheese, and milk is made 24 hours in advance and baked to order, resulting in fluffy texture and crisp edges. The ceramic boat’s squiggled with spiced sour cream seasoned with Gindo’s fresh & spicy pepper sauce. Each plate comes with cooling pico de gallo, a crispy potato pancake, and fruit cup. 70 Atlantic Ave., Long Beach, 562.726.1700, www.the-breakfast-bar.com
Josiah Citrin went more casual in his follow-up to high-end Mélisse. At Charcoal near the Venice border, he and chef de cuisine Joseph Johnson apply similar attention to detail to more recognizable and California-influenced dishes. Their three-egg omelette, available during weekend brunch, is prepared using textbook French technique. A fluffy omelet cradles wilted spinach, avocado, aged Cheddar, grilled spring onion, and tomato. Each order comes with roasted potatoes, an intensely flavorful tomato, and mixed greens. 425 Washington Blvd., Marina del Rey, 310.751.6794, www.charcoalvenice.com
Connie & Ted’s
Weekend brunch from Neptune-like chef Michael Cimarusti and front-of-house partner Donato Poto at their postmodern New England-inspired seafood “shack” showcases some beautiful dishes. Their whisper-thin omelette contains a sweet cache of two sweet-fleshed crustaceans: peeky toe crab and lobster. Each long and lean specimen arrives on a luscious bed of fines herbes beurre blanc. The omelette’s dusted with more herbs and served with house-baked, buttered, and grilled Pullman bread. 8171 Santa Monica Blvd., West Hollywood, 323.848.2722, www.connieandteds.com
Chef-owner Jeffrey Cerciello opened one of the Westside’s first multi-faceted food businesses in 2010. Culinary Director Brian Reimer and Executive sous chef Jacob Wetherington steer the Farmshop ship at Brentwood Country Mart on a daily basis for their Marin-based boss. To find omelet glory, bypass the bakery, deli, and market and settle into the airy restaurant. A supple rolled omelet is studded with soft herbs and comes with fried fingerling potatoes dressed with chives and caramelized onions, and a buttery, toasted, house-baked croissant. 225 26th St., Santa Monica, 310.566.2400, www.farmshopca.com
Chef Suthiporn “Tui” Sungkamee and gregarious sister Sarintip “Jazz” Singsanong opened Pandora’s box on their southern Thai repertoire and recipes continue to spill on to the menu, which is now way more than 300 dishes deep. Blink and you’ll miss kua kling, a fluffy omelet packet stuffed with a fiery blend of ground pork, Thai chilies, and turmeric-stained curry. Each order comes with a tangy chile sauce and complementary roughage: red bell pepper, carrot, cabbage and cilantro. 5233 Sunset Blvd., Los Angeles, 323.667.9809, www.jitladala.com
Odys + Penelope
At Odys + Penelope, the industrial chic restaurant from chefs Karen and Quinn Hatfield on a fashionable stretch of La Brea, wood-fire works wonders. During weekend brunch, wood smoke even factors into their silky, slow-baked omelette. A near perfect disc is folded over, cradling house-smoked ham and molten Swiss cheese, featuring a gooey center with crisp edges. Each omelette comes topped with a dollop of smoked hazelnut tomato Romesco and served with lemon herb salad. 127 S. La Brea Ave., Los Angeles, 323.939.1033, www.odysandpenelope.com
Otafuku is a standout izakaya in a crowded South Bay field. The unassuming Japanese pub has a deep menu that includes more dishes than most people can try in a month. Their Japanese-style omelet is always worth ordering. Each juicy slab is seasoned with a sauce of dashi, mirin, and salt, sliced, and served with mashed daikon. 16525 S. Western Ave., Gardena, 310.532.9348
Ludo has become famous for his omelette at the French bistro he runs in Hollywood with Jon Shook and Vinny Dotolo. Sidle up to the marble counter and order a gloriously runny five-egg omelette that’s loaded with Boursin pepper cheese, garnished with chives and sea salt, and served with butter lettuce salad with Dijon vinaigrette, shallots and grape seed oil. Make use of your crusty, pull-apart baguette from baker Colleen DeLee that’s studded with sea salt and doubles as a terrific delivery system for your rich, cheesy eggs. 718 Highland Ave., Los Angeles, 323.468.8916, www.petittrois.com
Republique, the ambitious French bistro and bakery from Walter Manzke and talented pastry chef/wife Margarita, gets things cranking early in the day. Sidestep enough pastry case temptations to save room for their mushroom omelette. The Manzkes make regular appearances at the Santa Monica Farmers Market to stockpile seasonal ingredients, including rotating wild mushrooms. Recent configurations have included chanterelle & porcini mushrooms with goat cheese and spinach; and chanterelle mushrooms with Gruyere and summer herbs. Every delicate omelette comes with arugula salad. 624 S. La Brea Ave., Los Angeles, 310.362.6115, www.republiquela.com
Square One Dining
Square One Dining has been in the Church of Scientology’s blue shadow for years. The spinoff from John Himelstein, D’Nell Larson, and Manao Davidson in Silver Lake’s Hyperion Plaza is just as pleasant (and “stress test” free). Order at the counter from a blackboard menu, and by all means get the herb omelet. A vivid yellow coat is studded with parsley, tarragon, chervil, and chives. A slightly runny center cradles tangy goat cheese. Each order comes roasted skin-on potato cubes tossed with garlic and parsley and poppy seeded toast. 2630 Hyperion Ave., Silver Lake, 213.220.0938, www.squareonedining.com