Brunch is my favorite because I love breakfast food but sleeping > everything so I’ve never been an early bird to make it to breakfast. On a chill Saturday, we went to Tilth (where I was in this post), an organic restaurant opened by Maria Hines who is a James Beard Award winner.
Started with some hazelnut fig scones with spiced port butter. So delicious, the sugar crusted top gave it a crunch while the rest of the scone was moist.
Steel cut oatmeal with maple syrup, cocoa nib, and pecan. Lightly sweetened, and the cocoa nib added a hint of bittersweet chocolate flavor. Steel cut oatmeal is my favorite because of the gritty chewiness and also it’s least processed.
Side of cheddar biscuit and smoked pulled chicken gravy with fried egg. A half portion of the usual, the quality ingredients made it taste fresh and not heavy.
House smoked salmon hash with frisée and a sous vide egg. So light yet flavorful, not like a typical heavy hash.
French toast with satsuma confit, almond, and chantilly. They changed breads from the last time I was there so I had some getting used to, but it’s still one of my favorite French toasts. Fluffy with a delicate citrus flavor and just the right portion.