The Topanga Table

Down a winding road, one-third of the way into Topanga, is a rustic wooden building with a small section of an urban landscape on its far left corner. An aged wagon wheel on one side of the building is a direct opposite of the black metal structure of The Topanga Table.

The restaurant is designed with an open-air atmosphere and music from vinyl records was carried delicately in the chilly air. It’s 7:15 in the morning and the first patron is already leaving after a quick cup of hot coffee.

The five inch wide by seven inch tall menu was simple in its composition, black and white with no color. It offset the barren white walls of the room. Breakfast is geared to the organic crowd featuring Chia Pudding, $5.00, Housemade Granola with Organic Yogurt, $7.00 and Five Grain Porridge, $6.00.

If you are not caring of the organic savoir-faire, order the two-egg breakfast and a side of Canyon pancakes, referring to the restaurant’s location in Topanga Canyon. Both orders were brought within 8 minutes. Presented on oval plain white plates, each serving filled its space.

The two backyard farm eggs come prepared to order over easy, not runny, nor hard. The kind you wish you could perfect on your own. The bacon can be cooked soft, crispy or as requested, and the potatoes served ranch style, nothing fancy, but crunchy and with enough spices to make them tasty.

The Canyon pancakes are served with organic strawberries, blueberries and maple syrup on the side. They are hot and steam hovers above them. The first bite was a little chewy. The second a bit doughy, but mixed with the fruit they were palatable. Possibly the grill wasn’t quite hot enough being the first patron of the day and the pancakes deserve another chance.

Maybe it is none of the above that draws one back, because the locals really like the place. It could be the purse and man-bag hooks under the counter, the bottled water or that third cup of coffee that closes the deal.