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A couple of old menus are showcased just past the heavy-wood entrance doors, which feature a horse jockey carved into them. The insignia reflects the restaurant\u2019s roots when it first debuted 50 years ago in La Jolla by a racing agent and a thoroughbred trainer.<\/p>\n
That spot has since closed. But Bully\u2019s in Del Mar and Mission Valley, born shortly after, still survive amid scores of local restaurants housing expensive, contemporary designs and fame-seeking chefs.<\/p>\n
Steaks of various cuts are the stars at Bully\u2019s, which also happens to offer brunch from 9 a.m. to 3 p.m. on Saturdays and Sundays. This wasn\u2019t my first time stepping into the time capsule for a plate of eggs and a morning cocktail \u2014 preceded always by an urn of French onion soup au gratin. Nor will it be my last, given the satisfying food and efficient wait service our party encountered.<\/p>\n The \u201cgame day\u201d breakfast is a top seller, if only for its painless price of $7.50. It fuels you with two eggs any style, savory country potatoes, French toast or pancakes, and either smoky bacon, a sausage patty or ham steak. (The latter gives you maximum bang for the buck.)<\/p>\n On this visit, our waitress touted the corned beef hash listed as a special, saying that customers were commenting favorably about the dish all morning. Indeed, the lightly brined meat, pulled from an actual roast, was divinely tender. Nary a speck of unruly fat was to be found. And the mingling peppers, onions and potatoes were soft to the bite. Crowned with two eggs over-medium as requested, I couldn\u2019t have asked for better.<\/p>\n Other protein options for hash are salmon, brisket and prime rib, the latter of which impressed me a while back with its payload of supple meat.<\/p>\n My fork was in reaching distance to a tablemate\u2019s chilaquiles set in a shallow pond of tangy tomatillo sauce. A vegetarian, she substituted refried pinto beans in lieu of carnitas or chicken breast. The tortilla chips were just wet enough to strike that precious balance between soft and crunchy. The standout ingredients, which added depth of flavor, were roasted poblano chilies and a little cr\u00e8me fraiche.<\/p>\n At the far end of the table, \u201cNana\u201d from Missouri opted for biscuits and gravy, requesting a ham steak and sliced tomato on the side. She was happy with the accompaniments, but the rest didn\u2019t pass her Midwestern standards. She said the biscuits were too doughy and the rosemary-spiked gravy was oddly sweet, lacking the crumbled sausage and tomato bits she uses in her recipe.<\/p>\n Draped in enchilada sauce, she gave it two thumbs up and took half of it home.<\/p>\n Other brunch options include country-fried steak and eggs; prime rib and eggs; chorizo con huevos; lemon-ricotta pancakes; and bananas foster French toast.<\/p>\n Though not listed on the morning menu, certain items such as the French onion soup or burgers are also available upon request.<\/p>\n In addition to standard mimosas and bloody marys, the bar offers a full slate of cocktails, both classic and trendy, should you require something stronger \u2014 like a Haley\u2019s Comet martini or a tequila-loaded spicy Paloma \u2014 to wash down your hotcakes and hang out longer in a red pleather booth to watch a televised sports game.<\/p>\n![\"Endangered](\"https:\/\/missiontimescourier.com\/wp-content\/uploads\/2017\/07\/web-French-onion-soup.jpg\")
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Another in our party ordered the breakfast burrito, a colossal thing stuffed with three scrambled eggs, ham, bacon, cheddar cheese and salsa fresca.<\/p>\n