This is a super popular brunch place, but I've found it relatively easy to get reservations, even just a few hours beforehand. We've been twice and entrees that come with a trip to the breakfast bar where you can add fresh as well as macerated fruit, mmm whipped cream, and nuts to your dish are fantastic. This includes things like pancakes (not crispy, but a good balance between fluffy and cake-y, you get two), Swedish pancakes with lingonberry, and classic or bananas foster French toast (three big pieces, but according to some reviews it used to be four). On the downside, prices are high for the quantity of food that you get, and for the savory items I've tried that comment unfortunately extends to the quality of the food. The wait for entrees has been half an hour both times that I've eaten here. Their tex-mex options look okay, but the pork belly benedict and mushroom scramble I've had were supremely disappointing. The pork belly pieces are pretty small and lacked every reason that cut has become so popular - dry and not at all unctuous. For $16.50, you should get something a little more special than what would be even meh bacon. And the mushroom scramble. God, I regret ordering it while my husband had yummy banana cream pie pancakes. For $14 and a promise of cultivated/foraged mushrooms, I got mushrooms with no browning that were indistinguishable from boiled baby bellas. I also would have liked for there to be more kale, less shallot. The best thing I can say about the dish is that the eggs weren't overcooked. I so longed for the earthy aroma of mushrooms but it was nowhere to be found, due to the boiled-like cook on the mushrooms and the tragic lack of seasoning. I don't need much salt in my food, but we honestly wondered if the cook had forgotten it altogether. You can almost certainly make yourself a better scramble at home. Bottom line - stick with the breakfast bar entrees.