About this Business
From Our Editors
Mexican-style steak and eggs, seitan sandwiches, and prosciutto pizzas all grace the menu at Tiara Cafe. The hodgepodge of cuisine is a relatively tame fusion of ethnicities and techniques, given chef, owner, and “idea man” Fred Eric’s reputation. “I’ve known Eric for almost 20 years now,” wrote LA Weekly’s Jonathan Gold in 2008, “and he has always come up with a density of ideas that makes it almost impossible to comb the brilliant from the cockamamie.” Gold's quip refers to Eric's tendency to have his finger in every pie (so to speak), from velvet-rope restaurants to coffee shops, each of which he spikes with his telltale innovations, such as foie gras corn dogs and decadently delicious vegan feasts.
Tiara Cafe is no exception to the rule of Eric. Here, the chef has created what he calls "fashionable dining." He carries the theme from brunch through lunch, serving carefully created dishes laced with organic produce plucked from where else but his own backyard. In the morning, guests can imbibe mimosas and enjoy grilled vegetable frittatas, breakfast burritos, and challah french toast. Eric’s pizzettes, which are the highlight of the lunch service, feature everything from prosciutto and farmer’s market greens to chorizo and grilled poblano peppers.