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<\/a>The result was the addition of dinner service, an artistic remodel, and the catapulting of Poon-Kinney into the national spotlight as the episode aired numerous times over many months. Sales at the restaurant spiked significantly.<\/span><\/p>\n Business has remained brisk ever since as The Trails celebrates its 10-year anniversary. Although Poon-Kinney decided earlier this year to axe the dinner menu Irvine devised and return to her original format of a breakfast- and lunch-only establishment, citing increased labor costs as the reason.<\/span><\/p>\n The interior design still appears fresh, a reflection of nearby Mission Trails summoning earthy green walls and tree branches rising from plant boxes. The network\u2019s designers also incorporated into the double-storefront dining room a lunch counter framed in subway tiles and enlarged photographs of Poon-Kinney\u2019s family members.<\/span><\/p>\n The atmosphere is as heartening as the food, which covers everything from crafty eggs dishes and decadent pancakes to luscious sandwiches and homespun entrees.<\/span><\/p>\n Customers are keen to Poon-Kinney\u2019s presence, recognizing her not only from \u201cRestaurant Impossible,\u201d but from 11 episodes of \u201cFood Network Star\u201d (season 9), in which she vied to land her own show on the network. She ended up in fourth place, but has since conducted cooking demos on local television stations and is slated to appear in the coming months with her 11-year-old son on Stove Tots for the FYI Network.<\/span><\/p>\n Visiting as a twosome, we ordered from both the breakfast and lunch menus, starting with exceptional crab cake eggs Benedict draped in kicky chipotle hollandaise sauce. I didn\u2019t mind at all the \u201ccake\u201d is constructed with a 50-50 blend of lump crab and pollack \u2014 aka krab. The combination was sweet and fluffy, and the eggs on top sported warm, oozy yolks.<\/span><\/p>\n A plate of \u201cElvis\u201d pancakes, which we ordered at the end of our meal as dessert, pays homage to Presley\u2019s favorite ingredient combo: bananas, chocolate and peanut butter. What you end up with is an intoxicating flavor profile of sweet and salty.<\/span><\/p>\n The eatery\u2019s pesto chicken sandwich rises above other chicken sandwiches, thanks to herby basil aioli smeared inside and buttery Gouda cheese melted over the filet. Add to the equation tangy sourdough grilled to a delicate crisp, and you\u2019ll never go back to the plain Jane versions garnished merely with mayo, lettuce and tomatoes.<\/span><\/p>\n Torn between the French dip using house-roasted beef and meatloaf hailing from a pork-beef recipe by Poon-Kinney\u2019s great-grandmother, I suddenly fell into a Thanksgiving state of mind and opted for the hot turkey entr\u00e9e instead.<\/span><\/p>\n Turkey breasts are also roasted in-house. And it became obvious when cutting into the thick, uneven slices slung over comforting mashed potatoes. Gently seasoned brown gravy and tender steamed broccoli rounded out the meal.<\/span><\/p>\n \u201cScratch cooking\u201d defines nearly everything on the menu, which includes a bevy of other choices such as chocolate-bacon pancakes, blueberry-multigrain waffles, pulled pork eggs Benedict, omelets and scrambles, daily soups, diner-style sandwiches, and various burgers.<\/span><\/p>\n<\/a><\/a><\/a>