Brunch at M.B. Post (Manhattan Beach, CA)

I knew that the bacon cheddar biscuits at MB Post would be perfect for brunch. What I didn't know was that Chef David LeFevre had a lot more under his sleeves.

We even went from sweets to savory to sweets again. While waiting for the fourth person in our group to arrive, we started nibbling on the Sticky Buns with pecan and brown sugar ($6). This one's a must-get for the sweet-toothed, or just to share with the group.

Between the four of us, we tried many a great cocktails ($12 each), from the Last Rites (Sangria with Compass Box “Oak Cross” Scotch, lambrusco, pear, quince, hibiscus) to the Bloody Mary-derivative, the Coughlin’s Law (Tito’s Vodka, Belgian Pilsner, tomato, dill, bacon, and quail egg) and MO-PHO-JITO (mojito w/ starr, kaffir lime, mint, ginger, coriander honey).


A bowl of oro blanco grapefruit salad with grapes and honey is a lovely way to either start or finish light.

The fruits in this bowl was so sweet and fresh, they barely needed anything else!

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David LeFevre's M.B. Post in Manhattan Beach

Some of you would love the bacon cheddar biscuit with maple butter, or caramelized pork jowl, or skirt steak with a bold chimichurri sauce. Some would prefer delicately steamed fish, served atop boiled bok choy and a subtle sauce, or a light appetizer of couscous mixed the tartness of pomegranates and crunchy marcona almonds. Whichever camp you're in, M. B. Post will satisfy.

Start with a choice of three carbs, each paired with its own spread. Our favorite was the bacon cheddar buttermilk biscuit with maple butter ($5), but we also enjoyed both the fleur de sel pretzel with horseradish mustard ($4) and grilled naan flatbread with harissa yogurt ($4).

Los Angeles Magazine featured his recipe for the bacon cheddar biscuit here.

The cheese and charcuterie board was also impressive with its slew of condiments, from different types of mustards to honeycomb to fruit preserves and pickled vegetables.

Their craft cocktails are $12 each and they have interesting variations on popular classic and tiki drinks. I particularly enjoyed the Avila's Heir (margarita with corralejo reposado, serrano, mandarin, yuzu) and Sun Also Rises (Blood and Sand with Compass Box "Oak Cross", rhubarb, blood orange). I had ordered My Landing Strip (aviation with Hendricks, creme de violet, candied orange) but I thought it had too much creme de violet for my taste.

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