Made daily, on Shattuck.

Thick-cut milk bread, whipped crème fraîche, macerated strawberries, maple.

Riverdog Farm eggs, cultured butter, chives, on toasted levain.

Tomatillo salsa, crispy tortilla, two poached eggs, queso fresco, crema.

House pastrami, poached eggs, brown-butter hollandaise, on a kouign-amann split.

Honey-hot butter, shaved cabbage, pickles, on a milk bun.

Today: mushroom, leek & comté. Sundays: Meyer lemon & poppy.

Chorizo, egg, cheddar, crispy potatoes, salsa macha. Wrapped to walk.

Hawaiian-style comfort: steamed rice, house-ground beef patty, rich brown-butter gravy, and a sunny-side-up egg. Finished with green onion and sesame. Mac salad on the side.

Smashed avocado, furikake, pickled chili, microgreens.

Whipped Straus ricotta, raw honeycomb, stone fruit, flaky salt.

Slow-cooked oats, brown-butter pear, maple, toasted hazelnuts.

Farro, dressed greens, soft egg, lemon, parmesan.

Cantabrian anchovies on hot toast with cultured butter.

Just-set eggs, picked crab, brown butter, chive.

Half chicken, bread sauce, butter-poached potatoes, gem salad.

Little gems, anchovy dressing, sourdough croutons, parmesan.

Daily single-origin pourover.

Double shot, lightly steamed Oatly Barista.

Espresso, brown-butter syrup, steamed Straus whole milk.

20-hour steep, served over a single big-rock cube.

Pressed each morning.

Sparkling wine + fresh OJ.