Eats Fills Cozy Brunch Niche in the Richmond
If you're in the mood, take advantage of the make-your-own mimosas ($22-$26), which are more interesting than they sound. Made with fresh-squeezed orange, grapefruit, lemon and blood orange juices, they're perfect for sharing at the table. A bottle of sparkling wine is served alongside the juice itself so you can pour your own perfect ratio.
|Chorizo polenta with poached eggs|
The menu is lengthy, in the style of an old-school breakfast chain, populated with descriptions of pancakes and omelets. Likewise, the portions are generous. The Chorizo Polenta with Poached Eggs ($12.95) features a base of creamy corn polenta, topped with Spanish-style cured chorizo, cut into cubes and sauteed with tomatoes, onions, queso fresco and cilantro. The meat is flavorful, but not too spicy, and all of the components work together -- it feels a lot like a brunch dish you'd make for yourself at home, if you had the patience for good polenta.
|Farmer's scrambled eggs with vegetables, herbs and goat cheese, served with mixed greens and toast|
The Farmer's Scrambled Eggs ($10.95) provide a traditional breakfast combo, but with a fresh punch of herbs. The plate comes with scrambled eggs, your choice of toast and either salad or potatoes (standard diner fare). But folded into the eggs is a mix of garden vegetables -- cauliflower, mushrooms, corn, zucchini and spring onions -- and they're topped with a spoonful of creamy goat cheese and minced basil and parsley. It's not strictly seasonal throughout, since it's still a little early for corn in these parts, but the dish delivers exactly what you want it to.
|Blueberry pancakes with maple syrup|
As we noted before, the serving sizes won't leave you hungry. Still, split something sweet among the table if you can -- the Blueberry Pancakes ($8.95) were a revelation, with a soft, cakey texture and sweet-tart blueberries embedded inside. Nothing fancy here, just a side of warmed maple syrup and a pat of butter, but Eats has mastered this brunch standby.
Olivia Ware works for Williams-Sonoma, where she contributes to the company blog The Blender. Follow us on Twitter at@sfoodie, and like us on Facebook