TH_Airplane TH_B TH_Bigarrow TH_Bomb TH_Calendar TH_Calendar2 TH_Camera TH_Checkmark TH_CircleSearch_Black TH_Circles TH_Cloud TH_CloudNight TH_CloudSun TH_Close TH_Eyewear TH_Facebook TH_Faces TH_Feather TH_Flag TH_Footwear1 TH_G TH_GooglePlus TH_GreaterSign TH_Hamburger TH_Hand TH_Hands TH_Hanger TH_Heart TH_Homebase TH_Instagram TH_LA TH_LessThan TH_Lightning TH_Lines TH_Lines2 TH_Link TH_Lists TH_Lookbook TH_MapLocation TH_Message TH_Moon TH_MusicNote TH_NY TH_NewBomb TH_P TH_Page TH_Person TH_Power TH_PublicLabel TH_Questionmark TH_R TH_RSSFeed TH_Rain TH_Rain2 TH_Random TH_SF TH_SM TH_Search TH_Shoe TH_ShoppingBag TH_Skateboard TH_Snow TH_Star TH_Store TH_Sun TH_Twitter TH_UpArrow TH_Video TH_Vimeo TH_Webio TH_Wind TH_Write TH_X TH_YouTube TH_tumblr Th_Shirt th_newwindow TH_DownArrow TH_Hongkong TH_Hongkong icon_art icon_babes icon_business-branding icon_fashion icon_lookbook icon_music icon_photo icon_tech
Expand Fullscreen

Rabbit Baklava? Birch’s Chef/Owner Brendan Collins Reveals His Recipe

Hailing from Nottingham, England, the founder and chef of Hollywood’s Birch, Brendan Collins, wants to bring a bit of Europe’s Mediterranean-inspired “small plate, picking and eating” way of dining to Hollywood. “When you share plates and just order a bunch of different things and you all kind of share on it, it engages people,” he explains. But that unique approach to dining reaches further than just the act of eating—Brendan wants to change the approach to Baklava as a dessert, raising the question, “How can we make it savory?” Watch as the head chef walks us through a step by step guide to making Birch’s signature dish Rabbit Baklava, and shares insight behind Birch’s philosophy towards dining.


1634 N Cahuenga Blvd
Los Angeles, CA 90028