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<\/a>We started with the onion soup and loved every drop, thanks to a properly salted broth spiked with sherry. The crock was capped by a requisite layer of hearty croutons covered in toasted Gruyere cheese. Color me predictable whenever I see this pedestrian item on a menu. But when structured this exquisitely, I can bathe in it.<\/p>\n
We might have passed up the deviled eggs in lieu of another starter such as dates wrapped in bacon, or the pancetta-strewn Brussels sprouts, which I\u2019ve savored at the other locations. Yet it was the notion of roasted jalapenos and crispy prosciutto accenting the eggs that sold us.<\/p>\n
The piped yolk mixture was smooth and creamy. The jalapeno element, which we couldn\u2019t visually detect, added a safe kick while crumbles of crispy prosciutto sprinkled on top contributed suitable bursts of saltiness.<\/p>\n
My companion is a stickler for biscuits and gravy. Me not so much. Here, the biscuits are house-made and turned up buttery and flaky. Although we both agreed the sausage gravy could have withstood more sausage as well as a generous dose of black pepper.<\/p>\n
It didn\u2019t take long for the cocktails to limber our limbs. The refreshing, citrusy \u201cLa Mesa lemonade\u201d was gulp-worthy despite strong measures of Absolut Citron and limoncello. And the \u201cRon Burgundy\u201d carried the expected impact of scotch mixed with sauvignon blanc. Ginger beer rounded out the flavor.<\/p>\n
We proceeded to a couple more dishes, such as a foot-plus-long flatbread carpeted with applewood-smoked bacon, tender pieces of pork belly, white cheddar, and onion jam. The ingredients jived well to a focaccia-like crust of medium girth.<\/p>\n A grilled chicken breast sandwich with bacon, avocado, lettuce and tomato on toasted sourdough tasted mediocre until slathering on excellent peppercorn aioli served alongside. It teased out the faint flavor of the chicken\u2019s herb marinade and served as a dip for the extra-skinny pommes frites.<\/p>\n Missing from the menu are pancakes and traditional omelets. They\u2019re compensated by French toast paired to cinnamon whipped cream, and an egg-white frittata with mushrooms and quinoa. Other choices extend to fried chicken and waffles, crab cake Benedict, and short rib hash.<\/p>\n We afterwards got our sweet fix across the street from the dessert case inside of Surf Rider Pizza Co., which led to a leisurely stroll through the Village, sans the breakfast\/brunch hordes found in other quaint locales throughout San Diego County.<\/p>\n It was exactly how I like sliding into Sundays \u2014 with a full stomach that required no hassle to get it.<\/p>\n Bo-beau kitchen + garden<\/strong><\/p>\n 8384 La Mesa Blvd.<\/p>\n<\/a>