AhbA is an Extension of Your Living Room
A short drive down PCH will lead you straight to the doorstep of AhbA, Laguna’s organic and locally-sourced eatery that offers a menu of eclectic dishes that will make typical Sunday brunch food (aka: mimosas and Eggs Benedict) seem so 2010… or at least so pre-COVID.
Much more than the basics, AhbA boasts breakfast plates like Harissa with caramelized onion, bacon, egg, tahini, and herbs; Apple Pie French Toast; and a Labneh Soft Scramble with roasted tomato, aged white cheddar, and za’atar. It’s a step up from your usual avocado toast order — although they have that too, aptly named “Like, We Totally Have Avo Toast.”
And if you’re fixing for a good I’ve-been-in-the-house-too-long Bottomless Mimosa and Bloody Mary sesh, don’t worry, they’ve got you covered as well.
The concept for AhbA originally started as a brewery with owner Nick Bennett searching from state to state for a place that would meet his aesthetic before finally settling on the current property. With its open space and comfortable feeling, the concept quickly changed from a restaurant with a bar and beers to a place that felt more like home.
“I wanted to create a space that felt like an extension of a living room -- just some friends having you over for a meal and a little conversation,” Bennett explains.
“I love the idea of kicking off your shoes, standing at the counter, snacking on whatever bites the host presents. To me, it’s about finding a parallel experience with the highest possible standards -- one that blurs the line between restaurant and a Sunday BBQ with friends.”
And it’s not just their brunch that has locals salivating and counting down the days to normalcy, every dish on their seasonal menus are made of fresh, sustainable ingredients that make for addictive, delicious fare. “I’m an advocate of changing our menu as much as possible. All of our ingredients are organic and we try to source locally,” notes Bennett. “We’ve gotten a lot of support and praise from the community for using local ingredients. If people can attach a face and a familiar location to their food it gives them a sense that they are supporting a community and not an untraceable entity.”
And food that feels and tastes like the best version of home sounds like the perfect transition right now. Sunday brunch plans, anyone?
AhbA is currently open for both takeout and dine in Tuesday-Friday from 5pm-9pm, and Saturday-Sunday from 9am-2pm and 5pm-9pm.
Photos by Mari Verdugo.
Marissa Stempien is a freelance editor, writer, and professional avocado toast eater. With a degree in English Literature and a minor in Asian Studies, she has written on travel, fashion, beauty, technology, culture, and food, and enjoys writing short stories in her spare time. Find her on social media at @paperandlights.