![\"Decisions,](\"https:\/\/lamesacourier.com\/wp-content\/uploads\/2017\/08\/web-Veggie-burger1.jpg\")
<\/a>\u201cWe used to make muffins, but no longer,\u201d said manager Felipe Dominguez, admitting the word \u201cbakery\u201d could potentially be dropped from the establishment\u2019s identity since muffins, bagels and breads are sourced from outside vendors.<\/p>\n
Though unlike classic greasy-spoon diners, La Mesa Bistro offers a sturdy selection of trendy coffee drinks and fresh-fruit smoothies. You\u2019ll also find house-made sauces, dressings and breakfast hashes; seasonal vegetables comprising sprightly salads; and meats such as corned beef roasted onsite.<\/p>\n The bistro is owned by Dominguez\u2019s uncle, Jaime Osuna, who operates Swami\u2019s cafes all over San Diego County, including one a half-mile down the road from here. The concepts are similar, except that Swami\u2019s serves dinner and the bistro doesn\u2019t. It actually closes at 3 p.m. daily, but compensates with so many morning and midday options, you can easily burn 20 minutes mapping out a meal.<\/p>\n Arriving with an equally ravenous friend in tow, we plunged into both the breakfast and lunch menus, starting with a triple stack of organic blue corn pancakes. Imagine thick, fluffy buttermilk flapjacks sporting a dark-blue hue and fibrous texture.<\/p>\n My friend hoped for a stronger corn flavor. I liked them exactly as made, applying light drizzles of maple syrup contained in cute, little Coke bottles.<\/p>\n Excellent finely ground corned beef hash made in-house came with two eggs cooked over-medium as requested, plus well-seasoned roasted potatoes and fresh fruit. It\u2019s a permanent dish listed only on one of several chalkboards. Although from the large, printed menu you\u2019ll find \u201cbistro hash,\u201d a busier version of flat iron steak, potatoes, avocado, green onions, tomatoes, jalapenos and pepper jack cheese.<\/p>\n A couple of thick smoothies carried us through our visit: dragon fruit (pitaya) blended with summer berries and another called \u201cgone grapefruit,\u201d which puts the subtropical fruit at the forefront amid strawberries and bananas. It was semi-bitter and uniquely delicious.<\/p>\n The \u201ceverything salad\u201d with basil dressing we ordered is a new offering described on a separate, smaller chalkboard perched atop the order counter. Expect a garden\u2019s worth of produce, including freshly roasted beets and colossal cucumber wedges, plus pumpkin seeds and a mound of sliced chicken breast sporting chili seasoning along the edges. The medley could have easily fed an additional two people.<\/p>\n Before toting home a payload of leftovers, we ordered the \u201cgrilled Ortega\u201d turkey sandwich and a vegetarian cheeseburger with avocado and smoky soy bacon.<\/p>\n The deli-style turkey was generously stacked and layered with squishy panels of the mild green chilies, caramelized onions and melted Swiss cheese \u2013 all captured between buttery, griddled sourdough. Though enjoyable when eating some of it at the restaurant, the ingredients unleashed sturdier flavors when I reheated the sandwich in the micro later that evening.<\/p>\n Conversely, the veggie burger was as sloppy and savory as any meat burger, especially after dousing it in ketchup and mustard \u2013 not something you want sitting in your fridge hours later.<\/p>\n With the exception of appetizers and desserts, which we didn\u2019t see listed anywhere, the bistro obliges to whatever your palate desires, from omelets, assorted pancakes, chilaquiles and breakfast burritos to Cubano sandwiches, tacos, seared ahi tuna and much more. The trick here is to order with your brain and not your stomach, a lesson we realized could take a couple of visits to learn.<\/p>\n<\/a><\/a><\/a><\/a><\/a><\/p>\n