A secret deli and more from the guy who brought you Nighthawk breakfast bar
Jeremy Fall, the 25-year-old L.A. native behind the breakfast-only restaurant Nighthawk Breakfast Bar — it recently shuttered in Hollywood and is now expanding elsewhere — may be the busiest man in Los Angeles. Really. For the past six months, he’s been plotting a takeover of Los Angeles hospitality.
Well, not exactly a takeover. But Fall is about to open four new projects next month, and a fifth later this year.
The first is Nighthawk in Venice, the new version of his Hollywood breakfast bar, which opens Aug. 11. Located between Josiah Citrin’s Charcoal and Nyesha Arrington’s Leona, the new Nighthawk will serve breakfast from 5 p.m. to 1 a.m. Monday to Thursday and from 11 a.m. to 1 a.m. Friday to Sunday. That means brunch. (The original Nighthawk was open from only 8 p.m. to 2 a.m. Wednesday to Saturday.)
Most of the Hollywood Nighthawk menu, by chef Greg Schroeppel (a Spago alum), will remain the same (Benedict fries, drunken French toast). But there will be a few new additions, including a to-be-announced foie gras dish, steak and eggs and an expanded cocktail menu with a Bloody Mary, a Michelada served with an MSG salt shaker and a Mimosa made with Tang.
Fall is planning to give diners a free cup of La Colombe cold brew at the table. And if they want to, they can pay to spike the cup of coffee with a liquor of their choice. 417 Washington Blvd., Venice; (323) 507-2301, www.nighthawkbb.com.
Next up is Easy’s, a burger concept Fall is testing with Alvin Cailan of Eggslut and Unit 120 in Chinatown. Easy’s will replace Amboy, Cailan’s Filipino food concept that serves lunch out of Unit 120’s takeout window in the Far East Plaza. Easy’s will be open for lunch daily, starting Aug. 15.
“The idea is to go simple,” said Fall. “Everyone is adding mango slices and fried shishito peppers to burgers; I want to do the opposite.”
The burgers at Easy’s will be served on potato buns with American cheese (yes, also housemade) and a to-be-announced Easy’s sauce. You’ll also be able to order fries (the thin and crispy kind) and milkshakes with ice cream. 727 N. Broadway Unit 120, Los Angeles, (213) 537-0053, www.unit120.com.
Then Fall is opening a version of Nighthawk in Koreatown for a three-month residency at the Hotel Normandie starting at the end of August. The menu will differ from that of the other Nighthawk locations in that it won’t be a typical breakfast bar. This is where Fall plans on testing new dishes and cocktails for an eventual eastside (that’s as specific as he got on where) location of Nighthawk. 3612 6th St., Los Angeles.
Head to Highland Park and you’ll find Tinfoil Liquor & Grocery, the old liquor store Fall is renovating, including the addition of a “speakeasy” deli in the back, scheduled to open at the end of August. He left the exterior of the building, located at the corner of Figueroa Street and North Avenue 59, pretty much intact but is putting in new refrigerators and shelving for the store’s updated liquor selection.
At the back of the store, you’ll find a button. Press that button to get buzzed into the secret deli, located through a walk-in storage area (this is the only entrance). This is where you’ll find a menu of sandwiches created by Cailan and Fall, most served on big round muffuletta rolls. 5900 N. Figueroa St., Los Angeles.
And finally, Fall will open a daytime, takeout-only version of Nighthawk in the Wilshire Royale Building in Westlake, later this year called Nighthawk: AM. There won’t be any booze, but there will be French toast sticks, coffee and breakfast sandwiches. Fall has partnered with Heart of Los Angeles, an organization that provides underserved youth with free academic, athletic and art classes, to employ some of the program’s alumni at the restaurant. 2619 Wilshire Blvd., Los Angeles.
I wrap my bacon in pancakes. Follow me on Twitter & Instagram @Jenn_Harris_
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.