Cafe Nola's chef has outdone him/herself with the newly revised kitchen menu, which includes breakfast every day of the week (yay!). Close your eyes and allow your taste buds to imagine: a portabella mushroom cap topped with spinach and mozzarella, crowned with poached eggs and hollandaise a la eggs Benedict-- The creaminess of the egg yolks and lemony-ness of the sauce are a startlingly tasty compliment to the meaty flavor of the mushroom. An absolutely brilliant combination.
Now if only their spiced chai latte actually had some spice...
May 4, 2009
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