465 S La Cienega Blvd
Los Angeles, CA 90048
Chef Jose Andres
Tres: The #3 in Spanish or tres in the French word for "VERY."
Tres is The Bazaar's version of brunch. On a Sunday afternoon we decided to head over to Tres for brunch. We wanted a place that was different from the normal ho-hum brunch but still serve some of the brunch elements. Would Tres fit what we were looking for?
Tres and the Bazaar are located in the ultra hip, too-cool-for-school SLS Hotel. Brunch is only served on Saturday and Sunday from 11:00A.M. to 3:00P.M. At the time, brunch cost us $38. This is a long overdue blog post from months back, and unfortunately for you, and fortunately for me, the price is now $42. Glad I got in there before they raised the prices.
The SLS hotel is designed by none other than Philippe Starck. Talk about eclectic and an interestingly designed space. I felt like I was in a candy boutique.
When I think of brunch, I think of egg dishes, breads, fruits, smoked fish, mimosas, and bloody mary's, just to name a few. Tres has most of the basic brunch items covered, but with a twist. One of the things I didn't like was that egg dishes were supplements, meaning it would cost me more money on top of the brunch price. At $42 for a brunch, which isn't a exorbitantly high price nor is it a low price, I figured some egg dishes would be included. Come to think of it, they did have a form of egg that was included: surprisingly, it was caviar.
Coffee and Teas, fresh squeezed juices or aguas frescas (water infused w/ fresh juices)
What I did like about the brunch was that a nice selection of teas were available included in the brunch. They each came out in individual pots. Also appreciated the various fresh squeezed juices that were available for self service.
Caesar "Cardini" Salad - Baby romaine hearts, parmesan cheese.
Although a simple salad, I really enjoyed this version of a Caesar salad because of the grate yourself parmesan cheese, the freshness of the romaine hearts, and my favorite part - little pillow shaped croutons.
Crudite Cups - seasonal vegetables, romesco sauce
Nothing really out of the ordinary with these crudite cups and romesco sauce, but the display presentation was nice.
Gazpacho with traditional condiments
Wouldn't be a Jose Andres brunch without some Spanish influences. Here, a fairly standard version of gazpacho with diced bell peppers.
Charcuterie- A selection of salamis, chorizo, and prosciutto.
Cheeses- Four cheeses available on this particular day.
Selection of Marmalades, Organic Butter and Cream Cheese
Caviar display - American Paddlefish caviar, salmon roe, steamed buns
Underneath the bamboo steamers in the picture were the steamed buns for use with the various types of caviar and creme fraiche. An upscale touch to this brunch.
SLS Carving Display - Chef's selection with accompaniments
Hangar steak with piquillo pepper. The hangar steak was nicely cooked to a medium rare, but lacked enough seasoning.
Smoked Salmon Display - Russ and Daughters Diamond Selection served with caper berries, minced red onions, quail eggs, chives, greek yogurt
Greek Yogurt Parfait - apricot, mixed berries or plain. Fresh fruit in cups with either kiwi and raspberries or watermelon and orange segments. Also pictured is sliced fresh fruits, watermelon, honeydew, and cantaloupe.
Chef's Selection of Assorted Pastries: croissant, muffins, pain au chocolat, danishes
One of the things I was most impressed about was the quality and selection of pastries and desserts.
Flan with orange segments - The desserts were one of my favorite aspects of the brunch at Tres and the flan was no exception.
Chocolate mouse with berries, madeleines, gelees, and various assortment of cookies. I think the dessert selection at this restaurant is enough to last me for a whole month...
There were some elements of the brunch that I felt were lacking. In my opinion, the brunch lacks the comforting items normally associated with brunch, such as the egg dishes and pancakes or french toast. I realize that these items can be ordered a la carte, but to spend $42 without these items is bit much personally. The brunch had an interesting mix of various and quality foods, but were kind of all over the place.
We enjoyed the overall experience of the brunch at Tres, especially sitting amidst the whimsical design and ambiance of the restaurant. Everything that was served during the brunch was of high quality. The highlight of the brunch was the selection of desserts available and the quality with which they were made. Based on food alone, I'm not sure this brunch would warrant a return, but taken together with the whole experience, I believe it is definitely worth trying out.