Editorial Reviews
The space stays true to its 1964 roots with vintage booth seating (complete with lemon-yellow Formica tabletops) and a central bar surrounded by 11 fixed stools. The menu is more modern, grounded by mostly organic ingredients and simple dressings that let them shine. Brunch is the feature presentation: omelettes, Bennies, huevos rancheros (our fave), etc., all supported by a full-service coffee...
by vanmag
on October 08, 2009 from vanmag