"We rarely prioritize subtlety in breakfast burritos, but at Great White in Venice, it’s the tiny details that set their tater tot, egg, and bacon-based burrito apart. Chipotle aioli adds creaminess to the whole thing, and roasted scallions and chives lift the dish to a herby next level." - sylvio martins, garrett snyder
"Great White offers a fantastic all-day brunch inspired by the beach scene in Australia. The menu has something for everyone, including a respectable breakfast burrito, stomach-filling grain bowl, and market fruit-topped hotcake. The avocado toast is easily one of the best at the Venice, Larchmont, or West Hollywood locations, while those who want more substantial plates can opt for the juicy double patty burger or blistered wood-fired pizzas." - Rebecca Roland
"Your dreams of being a pro surfer and moving to Australia might not be all that realistic, but you can still dare to dream at Great White. This cafe is run by Australians who may or may not be surfers, but who do know how to make the kind of all-day everyday brunch food that’s the real reason to move to the Southern Hemisphere. They do grain bowls, fish tacos, and a burger, but really, you’re here for the breakfast burrito, no matter the time of day." - jess basser sanders, amy clark
"Of all Venice patios, Great White’s is the one to be on. It can get crowded, especially for weekend brunch, but that’s because this Venice sign adjacent restaurant serves moist banana bread or hotcakes in the early hours, as well as salads and crispy chicken sandwiches, or thin, crispy pizza or pasta Bolognese at just about any hour of the day. It’s fairly easy to get a table in the early evenings, but just in case, you can always book a Resy." - Matthew Kang
"Gran Blanco, Venice’s beachside burger-and-cocktail hangout, might be closed during the quarantine, but their excellent burger lives on at Great White, their sister restaurant across Pacific Ave. That burger is massive, with two smashed patties, a great vinegar-y slaw, American cheese, and some crispy fries on the side, and an absolute mess, but that’s just how we like it." - brett keating