06 Jan Please The Palate Pick of the Week: Brunch at Good Measure

Good Measure has been on my list of restaurants to try since it opened this past summer. But between my travel schedule and availability to get across the city to Atwater Village, I had yet to go. But, for the very last day of 2017, I finally went to Good Measure for brunch and alas it is the Please The Palate pick of the week. Good Measure is a wine-inspired restaurant. Opened by Matthew Kaner, one of Food & Wine’s Sommeliers of the Year 2013 and wine director of Bar Covell and Augustine, the 75-seat Good Measure has more than 1000 bottles of wine from around the world. And chef Mike Garber, who previously worked at the now-closed BLD and at Ammo, has created a menu to pair with the wines. As we went for brunch, my eyes went directly to the “sparkling and rose” section of the wine list. I selected the Xavier Reverchon Cremant du Jura Brut Rose, Jura, France NV, a beautiful bright pink color wine that was fresh, bright and easy to drink. The brunch menu is rather diverse with a range of savory dishes. We decided to start with oysters as well as a cheese and charcuterie board. Choosing my main dish was the challenge as everything looked so good. I ended up selecting the pickle-brined fried chicken sandwich with shredded cabbage, Calabrian chilis, aioli and peach mustard on a potato bun. The chicken was so tender and the batter had the perfect crunch. There was a slight kick from the chilies and the potato bun was soft. My wine choice was a perfect pairing for the fried chicken. Other dishes of note are the soft polenta with roasted mushrooms, braised greens and a poached egg, As well as the toast with nut butter, honey and market fruit And the albacore conserva with fennel and grilled bread. I loved my selection, as well as what my friends ordered but there is still so much I want to try. I will have to go back to try the avocado toast with pickled chiles, hemp, sunflower seed and red onion, the wheat berries with plums, celery, fennel sunflower seeds, frisee, sherry vinegar and walnut oil and the brunch burger with tomato jam, cheddar, aioli, potato bun and fingerling potatoes. I will also have to return to Good Measure for dinner. But for now, I keep thinking about the brunch at Good Measure and that is why it is the Please The Palate pick of the week. Good Measure 3224 Glendale Boulevard in Atwater Village