Provisional Kitchen, Cafe & Mercantile
Happy hour: Wednesday–Friday, 5–7 pm
Situated in the ultra-modern Pendry Hotel, Provisional Kitchen’s executive chef Brandon Sloan reflects his Italian influences and favorite flavors in his menu. Happy hour showcases Italian-inspired bites paired with aperitivo wine and cocktails, with highlights like an Aperol Spritz and Apple Negroni, or a glass of wine for $8. Classic artisanal formaggio and salumi plates, Baby Kale Strawberry Salad, Veal Meatballs, and Alla Benno with calabrese, pineapple, calabrian chiles, ranch, mozzarella, and Bianco DiNapoli tomato sauce provide savory pairings, or have dessert first and get tiramisu for $10 each.
The viral sensation Ostrich Egg Platter is back on weekends only and in limited quantities, but if a gigantic egg isn’t your thing, there’s plenty of other delectable options, including lox croissant bennies, build-your-own omelets, wood-fired pizzas made using the Poolish technique, elevated starters like Caviar Egg Salad Toast and Yuzu Chia Seed Parfait, as well as a full complement of pancakes and waffles. On Saturday and Sunday until 1 pm, chef Brandon Sloan creates a five-course brunch tasting menu as well. Bottomless bubbles can be had for a reasonable $25, plus there’s a solid Bloody Mary and craft cocktail menu.
How to book: Reservations are recommended. Walk-ins are accepted if seating is available.