Photo credit: www.jamieallio.com

Photo credit: www.jamieallio.com

Come find us in Downtown Mesa!

 

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Tomorrow’s brunch feature is a Scotch Egg wrapped in @schreinersfinesausages pork chorizo, in a nest of @steadfastfarm greens, dressed in avocado green goddess dressing with red onion, radish and cherry tomato. Served from 8am till 1pm on Saturday and Sunday, while supplies last.
Tomorrow’s brunch feature is a Scotch Egg wrapped in @schreinersfinesausages pork chorizo, in a nest of @steadfastfarm greens, dressed in avocado green goddess dressing with red onion, radish and cherry tomato. Served from 8am till 1pm on Saturday and Sunday, while supplies last.
New feature dessert! Vanilla Coconut Panna Cotta, with a strawberry gelee, house granola, and fresh berries. Served now through Sunday while supplies last!
New feature dessert! Vanilla Coconut Panna Cotta, with a strawberry gelee, house granola, and fresh berries. Served now through Sunday while supplies last!
The calm before the storm! We’re ready for that lunch rush! 📸: @_stormae
The calm before the storm! We’re ready for that lunch rush! 📸: @_stormae
New Feature! Crispy Beer Battered Cod Sandwich, toasted rosemary focaccia bun with malt vinegar aioli and fresh spring vegetables(radish, parsley, and celery). Starts tomorrow! (3/21)
New Feature! Crispy Beer Battered Cod Sandwich, toasted rosemary focaccia bun with malt vinegar aioli and fresh spring vegetables(radish, parsley, and celery). Starts tomorrow! (3/21)
Tomorrow’s brunch feature is a Scotch Egg wrapped in @schreinersfinesausages pork chorizo, in a nest of @steadfastfarm greens, dressed in avocado green goddess dressing with red onion, radish and cherry tomato. Served from 8am till 1pm on Saturday and Sunday, while supplies last. New feature dessert! Vanilla Coconut Panna Cotta, with a strawberry gelee, house granola, and fresh berries. Served now through Sunday while supplies last! The calm before the storm! We’re ready for that lunch rush! 📸: @_stormae New Feature! Crispy Beer Battered Cod Sandwich, toasted rosemary focaccia bun with malt vinegar aioli and fresh spring vegetables(radish, parsley, and celery). Starts tomorrow! (3/21)