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The Double Take Menu

Chef Bryan Podgorski's menu at Double Take combines modern California dishes and ingredients with classic French techniques, such as Hass Avocado Toast with avocado mousse and preserved lemon or a Beet Reuben with roasted beets, pastrami spice, house thousand island, and emmental cheese. Behind the bar, Lead Bartender Sarah LM Mengoni has put together a list of straightforward cocktails utilizing local produce alongside a curated wine selection and local craft brews.