The prosciutto-stuffed croissants & flaky bacon-maple biscuits are sublime! It gets crowded on Sunday mornings so go early! Featured at PLATE LA Weekly's 5th Annual Food & Wine Event March 3rd, 2013! Read more.
Get the mole sampler and spend the evening comparing Oaxacan black mole with mellower mole Poblano; with the spicy, smoky mancha manteles; or with the signature mole de los dioses. Read more.
All the doughnuts are made using painstakingly sourced ingredients, with flavors ranging from Madagascar vanilla bean glazed, to PB&J w/ homemade raspberry jam and a crunchy peanut butter exterior. Read more.