Brooke Williamson may have been a runner-up on <em>Top Chef,</em> but her beachfront Playa Provisions, which is really four venues in one, is a winner. The food hall-like concept includes Small Batch, a frozen treat stand that sells ice cream by the scoop as well as in sandwiches, popsicles, and floats; King Beach, a quick-serve spot for breakfast, lunch, and dessert; a whiskey bar called Grain; and Dockside, a full-service seafood restaurant that serves a mix of classic and seasonal plates. The complex's dining areas, which include bright blue picnic tables, fire pits, and of course, Pacific views, make the ambience feel as effortlessly laid-back as the food.
Head to Brooke Williamson’s big breezy eatery that’s just a seashell’s throw from the beach for a Turkey Day feast and walk off the meal on the boardwalk afterwards. The set dine-in menu includes Shaved Fennel and Persimmon Salad to start followed by a Beer-Brined Turkey with plenty of innovative fixings like Maple Roasted Yams with Earl Grey marshmallow fluff, Green Beans in shiitake vinaigrette, Classic Cornbread, Butternut Squash and Turkey Sausage Stuffing, Gravy, and Cranberry Sauce. And you can’t go wrong with her pumpkin pie finisher. All of the above sides and pie, plus extra desserts are available a la carte in case cooking that bird uses every last ounce of domestic energy you’ve got.
Cost: $68 per person. A la carte sides $12-$62; pies $35-$38.
How to order: Pre-order by emailing firstname.lastname@example.org by November 18 for pickup on November 23 or 24.
DominantTop Chef winner Brooke Williamson’s third restaurant with her husband Nick Roberts is a breezy combined cafe, restaurant, and bar literally across the street from the sand in Playa Del Rey. It would be a nice stop for the location alone, but it becomes an absolute winner when you add in their lovely weekday menu of thoughtful breakfasts like a Croissant Sandwich with eggs, gruyere, and prosciutto; a take on shakshuka with stewed tomato, lentils, and a soft boiled egg; and a thunderous breakfast sandwich with sausage, collard greens, house-made habanero hot sauce, and an over easy egg. On weekends there is also a heartier brunch menu, which expands the options to include French Toast, a Cajun Benedict, a bagel with house-cured salmon, and more.
How to order: Order online through their website.
Though the pandemic has forced chef/owner Brooke Williamson to close three of her four LA restaurants, Playa Provisions has held on, perhaps due to its versatility of bridging four unique food concepts under one roof. King Beach Cafe sits at the front of the building, offering coffee drinks, pastries, casual breakfast and lunch fare, plus beer, wine, and canned cocktails. Head to Dockside for a fine dining experience that explores the Top Chef winner’s love of seasonal, coastal California ingredients, complete with a full bar and dreamy beach views from their patio. Small Batch is an obvious choice for dessert with homemade ice cream and desserts, while Grain Whiskey Bar boasts an extensive whiskey collection and cocktail menu for capping off your night.
How to book: online.