Open Daily: 8am - 3pm
A California Cuisine devotee, chef-owner David Monson shares his gusto for local and seasonal at breakfast and lunch. That means the creamed spinach that accompanies a plate of scratch biscuits and sausage gravy is organic, and wild mushrooms grace the portobello mushroom panini. There’s often a line on weekends after 10am. The smooth move, especially if your goal is a seat on the shaded patio, is to arrive early and savor a cup of organic, fair trade Bicycle Coffee while you wait for a table.
Don’t Miss: Chilaquiles, Soup of the Day, Scratch Biscuits, Potato-celery Root Pancakes with House-cured Gravlax
