Lured in by the curated entrance, I found myself pleasantly surprised by having to choose to eat cuisine for brunch that wasn’t my norm. Yet, completely if not more satisfied with this food than my go to scrambled eggs, hash browns , sausage and toast.
Break free and try the Chilaquiles de Pollo. Layers of corn chips with braised chicken, cotija, mole poblano and a free range egg on top. The crunch married so well with the savoury sauce and braised chicken.
A nice alternative instead of toast was the quince cake to start. It tasted like little morsels of vanilla cake.
Everything in the space was inviting and comfortable including the service.