We tried the lemon lavender and the tangerine, which were delicious - crafted with house-made lemonade and fresh-squeezed juice, both flavors of the new mimosas are light, fresh, and just tangy enough. Seasonal Mimosas: These are must-haves if you’re here for brunch.
It’s fluffy, light, and totally decadent - just the way French Toast should be! Cinnamon Brioche toast is topped with strawberry compote, Nutella, strawberries, vanilla bean whipped cream, and toasted almonds. Nutella Nuts French Toast: This was a serious treat. The salad is a quirky blend of Maeve’s Irish heritage, with a little bit of a Baja twist it’s still one of her favorite things on the menu. The BBQ beef is cooked “low and slow,” in Maeve’s words: “the only way to go!” The meat takes six hours to slow-cook, and its flavors are a scrumptious combination of the best parts of both Kansas City and Texas barbecue.įarmers Salad: Fresh, packed with fresh veggies, and decidedly not just another lunchtime salad! Tons of greens, radishes, sliced chicken, corn, goat cheese, avocado, and tomatoes are all topped with a tangy-sweet poblano honey dressing. The Loaded King Sandwich: An open-face sandwich packed with BBQ beef, Fontina cheese, grilled onions, and an egg cooked any way you like. We had the opportunity to sample some of Maeve’s favorite items, including: She worked tirelessly with her entire team to fully flesh out the menu, and it shows.įor Maeve, the best part about cooking is being able to “serve emotions ” to create food that people don’t just simply taste. She was inspired, in part, by one of her chefs – Chef Bernard – and the way he utilizes everyday items in unusual ways. Maeve’s goal here was to take food items that already exist, and do something totally different with them. This particular menu iteration took a lot of teamwork and multiple test batches it kept the staples of her old menu, but she felt ready to experiment and mix things up a little. The La Jolla restaurant’s brand new menu has made its debut, and we are loving it. New Menu: Fresh Favorites & Classic Comfort Food
#SUGAR SCRIBE FULL#
Ingredients are locally-sourced when they can be, and the entire team at the restaurant (including Maeve’s husband, Andrew) have full input when it comes to crafting the next menu. To this day, Chef Maeve creates everything on the menu completely from scratch, and takes much of her inspiration from her homeland in Ireland. While we waited for some new menu samples, the restaurant was buzzing with activity, and we got the chance to chat with Maeve about this year’s exciting updates her inspiration for the new menu and where she sees the bakery in five years. It was a sunny day when we stepped into Sugar & Scribe for lunch the doors were wide open, and we were greeted with Chef Maeve’s characteristically contagious grin as she came from the kitchen. Chef Maeve is a veritable force in the restaurant industry, and takes pride in having built her business from the ground up. Since its revamp and reopening in 2015, Sugar & Scribe has quickly become a La Jolla favorite: delicious baked goods, sandwiches the way your mom used to make them, and sweet treats, all infused with a touch of old-world Irish magic.
0 kommentar(er)
