Take a look at the hot brunch scene in L.A.

A modern mimosa: chablis, clarified orange juice and bubbles at Redbird in downtown Los Angeles.

Kimchi Bloody Mary, left, horchata with rum & cold brew coffee with cinnamon, middle, Nasty Gal: Cachaca, cherimoya, coconut, nasturtium, right, at the Alma restaurant.   (Francine Orr / Los Angeles Times )

The cast-iron pancake at Alma comes with smoky maple preserves and cultured butter; add a side of coffee.

Yes, that’s cream cheese icing on the sticky bun at Alma.

Biscuits and gravy at Redbird is kicked up a notch with red eye rabbit sausage and eggs.

Liberty duck confit at Redbird features vegetable fried wild rice and gochujang.

Redbird’s Basque baked eggs come with short rib, morcilla, piquillos, potatoes and Idiazabal cheese.

Doughnuts for brunch? Yes, please, if it’s the macha doughnut with mocha buttermilk at Alma.

The cinnamon roll at the West Hollywood seafood restaurant Connie & Ted’s features nutmeg, orange zest and cream cheese icing.

Brunch at Connie & Ted’s includes an open-faced crab cake sandwich.

Pastry chef Malia Nery is hard at work for the brunch crowd at Connie & Ted’s in West Hollywood.

Nor’Eastern breakfast sandwich served for brunch at Connie & Ted’s restaurant.   (Mel Melcon / Los Angeles Times )

The omelet at Connie & Ted’s features beurre blanc and crab.

Francisco Zuniga works the oyster bar at Connie & Ted’s.

The potato cakes are on the brunch menu at Connie & Ted’s.