The base of the lemon crab-and-shrimp cake is brioche, and yet this Benedict feels light. Chalk that up to the bright lemon notes in the hollandaise, and the crab-and-shrimp cake atop the bread. Leia mais.
Deep-fried tortillas make poufy, crunchy pillows for any-style eggs, refried pinto beans and sauce with a kick (on my visit, smoky chipotle ranchero). Add pulled pork, chorizo or soyrizo for $2. Leia mais.
Away from the bustle of packed brunch places. Cozy atmosphere and good food!
Try the “Bib im Bop,” a play on bibimbap, the Korean casserole of rice, veggies and egg; organic corn arepas topped with organic eggs and avocado; and biscuits and gravy made with Amish sausages. Leia mais.
Try the BLT made with extra-thick bacon and rosemary-and-thyme–encrusted roast beef. Be prepared to either fight your way to the front of the line or just head home with a bag of signature granola. Leia mais.
The breakfast menu will please fans of cream cheese; the gooey stuff makes an appearance in the stuffed French toast, topped with maple-pecan syrup. Try it with the rosemary-roasted ham. Leia mais.
The brunch here is so good—and so affordable—that we're beginning to consider the shaded back patio more as our personal backyard. Leia mais.
Every dish (sliced flat iron steak with kimchi; pork loin paired with candied peanuts) is at home in the renovated space, which transformed the cramped bar into an expansive, light-filled room.
Try the belly sandwich, topped with an oozy egg and mellow pickled onions, and it clicks. It’s thicker and juicier than other breakfast meats, and better suited to a home in a secret-recipe biscuit. Leia mais.
From the breakfast “mashbrown” (a genius combination of mashed potatoes and hash browns) to the crisp and juicy half-chicken with roasted garlic for dinner, the new food is simple and satisfying. Leia mais.
Perfection is: French toast that’s crisp and browned on the outside, custardy on the inside and topped with a blueberry-peach compote that tastes fresh even in winter. Leia mais.
