23 May A Weekend Escape to the Four Seasons Westlake Village for Breakfast at Coin & Candor

Located in Los Angeles County on the border of Ventura County, Westlake Village is 30 miles from Los Angeles and can seem like a world away. But on a Sunday morning, when traffic is non-existent, it is an easy drive to Westlake Village for a one-day-getaway at the Four Seasons Westlake Village.

From the moment we pulled the car up to the valet, we felt like we were on vacation. Service is impeccably friendly at the Four Seasons Westlake Village. We were greeted at the door and directed straight ahead to Coin & Candor, the new restaurant inside the Four Seasons Hotel in Westlake Village.

A California Brasserie, Coin & Candor is open and inviting. It sits just off the main lobby and is bright white with large floor to ceiling windows. A large circular bar sits in the center of the restaurant with seats for eating on one side and a chef’s prep station on the other.

The seating inside is placed in a horseshoe around the bar but we opted to sit outside on the heated patio, overlooking a koi pond and waterfall. We were mesmerized by the soothing sound of the waterfalls, which mask the sound of the nearby 101 Freeway, and immediately felt like we were a million miles from home.

Coin & Candor offers a seasonal menu and features locally sourced ingredients and wood-fired dishes. Like any good Sunday morning breakfast, we started with cocktails. The Cara Cara Mimosa is made with fresh squeezed orange juice and the Coffee Rub Bacon Bloody Mary has just the right amount of spice.

But, what caught my eye was the Kale Bellini. I was intrigued but not convinced until our personable server Debbie encouraged me to try it. And, I will say that I liked it. It was refreshing and light and the kale cuts down the sweetness of the bellini.

With fresh breads baked daily, we ordered a Blueberry Corn Cake. It arrived warm out of the oven with large fresh blueberries baked in.

As we devoured the blueberry corn cake, two colorful salads arrived. The Zucchini Flowers were served with kale, tomato, mache, purslane, California avocado, toasted almond and a sweet mango sorbet.

The California Avocado is a full avocado, thinly sliced and topped with Santa Barbara pistachio, lemon zest and seaweed dust, as well as fennel and mint.

From the raw bar, we ordered the Smoked Hamachi Crudo. The hamachi is served in a tomato broth with olive, onion, cilantro and radish. The plate is presented with a large glass dome which captures the smoke from the wood fire grill. When the glass dome is lifted, the smoke dissipates. The crudo carries the aromas of the smoke but the smoked flavor does not overpower the flavor of the dish. The olives were a surprising touch but really worked with the fresh fish, tomato broth and smoky notes.

A Sunday breakfast, of course, needs an egg dish and so we ordered the Mediterranean Shakshouka, a cast iron skillet served with poached egg, cilantro and feta cooked in tomatoes, chili peppers and garlic and served with whole wheat country toast.

And of course there is the classic Crispy Chicken & Waffle, a very crispy boneless piece of chicken is served on top of a waffle with honeycomb butter, chive, bacon and maple syrup.

By the time we finished our breakfast, we were well into lunch time and we were as content as could be. Thanks to the Four Seasons, we did not have to end our day after breakfast but rather headed out to the pool where we relaxed in a cabana for the afternoon. To add a cherry to the top of the day, as I sat relaxing in a cabana, a spa employee came around offering free foot massages, something offered every Wednesday, Friday, Saturday and Sunday at the Four Seasons Westlake Village

While I was only gone for six hours, it felt like I had been away for much longer. A delicious breakfast at Coin & Candor, followed by a few hours of relaxation, is the perfect way to rejuvenate for a new week.