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Brunch Comes To Sundays At Wilshire

STUDIO CITY ( — Enjoy a mimosa, brunch and a patio on Sundays at Wilshire!

Celebrity Chef Nyesha Arrington of Wilshire visited KCAL9 Friday to talk about the restaurant's new Sunday brunch menu.

The menu features an omelet station with seasonal ingredients, a buffet selection of salads and appetizers, pastries, and desserts, an a la carte menu and an unlimited mimosa and bloody mary bar.

The $35 brunch is offered weekly from 11 a.m. to 5 p.m. Reservations are strongly recommended and can be made by calling 310.586.1707.

Wilshire is located at 2454 Wilshire Boulevard.

Crab Benedict Recipe:
Serves 2

2 English muffins, split and toasted
6 oz. crabmeat picked
4 oz. potatoes small diced and blanched lightly
2 eggs, poached
1 tbsp. chopped green onions

6 oz. butter melted
2 eggs yolks
1 tbsp. white wine vinegar
Juice of half a lemon
Pinch cayenne pepper
Tabasco to taste
Salt to taste

You will need:
One mixing bowl
One whisk
One small saucepot with water
One sauté pan

Melt butter and bring water to a boil. In the mixing bowl whisk the egg yolks with the white wine vinegar and some salt. Place over boiling pot of water. Whisk until fluffy. Slowly drizzle the melted butter in as you whisk the egg mixture. Season with cayenne and Tabasco finish with lemon juice and set aside in a warm place.

In a small saucepan place 2 tbsp. olive oil and sauté potatoes until golden brown. Add crabmeat and turn heat to low. Add one pinch cayenne pepper and green onions. Toast your English muffins and place on the plate. Top with crab mixture and poached eggs. Finish with hollandaise sauce.

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