"On the weekends, chef Craig Brady’s brunch menu includes inspired chicken and waffles in the form of Mary’s free-range chicken breast with crisp gruyere and thyme-tinged waffles, skillet cornbread with hot honey butter, and duck confit chilaquiles with chipotle crema, pickled red onions, and GoneStraw Farms eggs from Riverside. Whiskey and craft beer are also available, for those who need such things." - Jenn Tanaka
Moxxe PR