Chef Dave Garrett is generous with his servings. Hollandaise sauce and fried new potatoes add still more substance. The whole thing is quartered and served with fresh tomato salsa, a big dollop of sour cream and an abundance of sliced pickled jalapenos. It's a bit expensive for what is basically four quartered berries, but this is a small splurge. The brunches at both places are sparsely attended, in sharp contrast to weekend nights when you have to wait for a table.
Service is pleasant and casual.