I stared at the dessert case filled with parfaits, some heathy with fresh fruit, and some other amazing looking concoctions that if I had eaten two days prior, would make me wind up with very different results at my physical. I really, really needed some caffeine by this time and the lovely waitress who seemed to be no older than six, brought me some rich coffee that they grind fresh on site. They sat me in a beautifully designed room, looking out toward the patio. “Welcome to Butcher, Baker, Cappuccino Maker!” Luckily for them (me) they greeted me with open arms. Let’s just say, if they had told me one more time that they were not open, a cappuccino would have gone flying. I was told not to have caffeine for 24 hours before, so I was in a particularly foul mood. I tell the same hostess I have seen every day this week.įinally, the day had arrived, and I had just gotten back from my yearly physical. Well Wednesday couldn’t have arrived fast enough. I’m thinking, “Public?! Don’t you know me already?! I’m the man with no life waiting for your restaurant to open! I’m hardly the public!” Regardless, I was informed they will be open on Wednesday. The hostess tell ms that they don’t have one available to the public yet. I’m about to slink away (again), but this time, not before asking to see a menu. I am told they are just having a friends and family night.
The next day I see the restaurant is buzzing with patrons. Trying to hide my disappointment, I slink away. I saunter over, and the host tells me they’re just having a soft opening, and they not open to the public yet. Being the restaurant fanatic that I am, I couldn’t wait for it to open.Ī few days later, I see some people sitting inside, so I figure I’ll grab some lunch. I don’t see a sign, but it has a French bistro look, with imported mature olive trees, planted around the outside patio. From the outside, the restaurant gives of a quaint and charming vibe. to 11 p.m.So, I’m driving down Sunset Boulevard, and I notice a new restaurant that is about to open on the famous and chic Sunset Plaza area of West Hollywood.
BBCM is open Sunday to Thursday from 7 a.m. All in all, it seems like a pretty pleasant place to spend the day, from your morning cappuccino to evening salad and rose. The indoor/outdoor space features an airy dining room with bright yellow banquettes, marble countertops, and a lovely patio with shady olive trees. On offer are items like a pork belly and buttermilk biscuit benedict for brunch, marinated tofu grain bowls for lunch, and grilled daurade filet for dinner.
Hopson - who you might remember as the Michelin star-earning chef formerly behind the socially conscious concept Everytable - and Nisenbaum have put together an extensive menu that stretches from daily breakfast on to dinner.Īs the name would suggest, the seasonal, European-influenced menu features everything from hearty meats to freshly baked goods to a specialty coffee program, with craft cocktails to boot. Well now the fog has cleared, and we now know that Craig Hopson has stepped in as executive corporate chef for the Chin Chin brand, with Ren Nisenbaum acting as executive chef of BBCM. Taking over the former Cravings space, BBCM was at the center of much speculation after LLC documents pointed to the corporate headquarters of Chin Chin, the longstanding Chinese fusion restaurant across the street. BBCM, short for The Butcher, The Baker, The Cappuccino Maker, has opened its Sunset Boulevard-facing doors in West Hollywood.