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