Huckleberry

Some love the smell of napalm in the morning, we’re much more into croissants. And God knows a good croissant is hard to find in LA. Rustic Canyon pastry chef Zoe Nathan, trained at Tartine Bakery in San Francisco, masters the craft of French croissant, with the right amount of butter, the right size and the perfect flakiness. Her cinnamon rolls and her Kouign-amann are both excellent, kind of like the West side version of the ones we loved at McCall’s. The fried egg sandwich comes with house-baked toast, Niman Ranch bacon, arugula and a sunny-side-up egg. Don’t leave without trying the maple-bacon biscuits, and the perfect prosciutto-stuffed croissants. The only annoying thing at Huckleberry is the wait, so your best luck is to arrive early on a weekday — or get that fluffy croissant to go!