From Top Chef to Tripel: Chef Brooke Williamson creates a culinary destination in Playa del Rey
Breakfast at The Tripel: duck hash topped with a fried egg, and a Croque Madame. Photo Brooke Williamson is one of the South Bay chefs who has had a taste of media stardom – after her stint on the show Top Chef aired, people who had never tasted her food before came from all over greater Los Angeles to try it for themselves. Brooke has an amazing resume that includes stints at Michael’s in Santa Monica and Restaurant Daniel in New York, and she and husband Nick Roberts both worked in the kitchens at prestigious restaurants Zax, Amuse Café, and Beechwood. When they opened Hudson House in Redondo Beach it was to take that sophistication to a gastropub format, but a few years ago they opened a second restaurant that offers more sophisticated and adventurous meals. That restaurant, The Tripel, has become a destination for people who want to see what else this talented pair can do. The small restaurant a few blocks from the beach on Culver Avenue in Playa del Rey looks somber from the outside, the black building with dark windows suggesting an old fashioned dark dive with a muted atmosphere. The actual experience at The Tripel couldn’t be more different; on almost every evening the bar…
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