Kitchen Table

A top brunch pick by Chef Carla Pellegrino and longtime Review Journal food writer Heidi Rinella, this eatery is owned and operated by classically trained Le Cordon Bleu graduate Chef/Owner Javier Chavez.

Chef Chavez uses his extensive culinary experience to put his own spin on traditional breakfast items, creating inriguing dishes with bold flavors. Cases in point are non-traditional Benedicts such as the shorty (braised short rib and red wine reduction), pork belly (with chipotle BBQ and jalapeno hollandaise) and country (country-fried steak and chipotle gravy). There's also a duck and cheese omelet (featuring confit duck and gruyere cheese with bechamel sauce) and the Egyptian (poached eggs with house-made Dukkah seasoning).

In addition to the breakfast fare, Kitchen Table offers sandwiches packed full of ingredients. The veggie, for example, comes loaded with roasted sweet peppers, fried tomatoes, toasted pine nuts, squash, mozzarella and balsamic glaze. The hangover burger also packs a punch, with beef blend, ham, sunny-side egg, bacon, cheese and house sauce.
And those craving sweets should treat themselves to the monkey bread, made with sweet dough and salted caramel or the s’mores crepe with bananas and Nutella, whipped cream and marshmallow glaze.