Sunday mornings taste better here.

"Oven-puffed in a cast-iron skillet, draped in roasted persimmon and a snow of powdered sugar. The dish that named the cafe — order it once and you'll get it every time."

"Wood-fired sourdough, country ham, two poached eggs, and a smoked-paprika hollandaise we whisk to order. Runny yolks are non-negotiable."

"Farro, soft egg, charred broccolini, avocado and a citrus-tahini drizzle. The plate our regulars order when they 'aren't that hungry,' then finish completely."

"Three tall, tangy buttermilk pancakes with whipped maple butter. We griddle them low and slow so the edges crisp and the center stays cloud-soft."

"Buttermilk-brined thigh, flaky cheddar biscuit, pickles, and local hot honey that finishes with a slow, friendly burn. Comes with a stack of napkins for a reason."

"Three pours — blood orange, grapefruit, and our rotating market juice — with a bottle of dry cava finished tableside. Brunch is better in threes."