Your morning ritual,
reimagined
from first sip
to last call.

Sourdough, smashed avocado, radish, microgreens, chili flake, and a drizzle of sherry reduction.

Eggs poached in spiced tomato and pepper sauce. Served with grilled sourdough and whipped feta.

Scrambled eggs, chorizo, black beans, roasted poblano, cotija, and chipotle crema in a flour tortilla.

Freekeh, roasted squash, chickpeas, candied walnuts, arugula, and pomegranate molasses dressing.

Flaky buttermilk biscuits, country ham, honey butter, and pickled jalapeño. Served 7am–11am.

Organic açaí, banana, granola, fresh berries, coconut, and a drizzle of local wildflower honey.

Bourbon, smoked maple, walnut bitters, orange peel. Our signature — dark, smoky, slow.

Bourbon, house-made fig syrup, fresh lemon, egg white, and a thyme sprig. Seasonal.

Mezcal, house ginger beer, lime, and a hint of habanero. Served in a copper mug.

Austin-distilled gin, elderflower, lemon, and soda. Light, effervescent, and easy.

Rotating selection from small producers in Texas, Oregon, and the Rhône Valley. Ask for today's pour.

Seasonal shrub, sparkling water, and house bitters. Always changing — ask what's on tap.

Warm chocolate cake with a molten center, vanilla bean gelato, and sea salt. Made with 72% single-origin cacao.

Classic Mexican cake soaked in three milks, topped with whipped cream and candied pecans.

Buttery pastry shell, vanilla custard, and whatever fruit looks best at the market that morning.

Double espresso poured over vanilla bean gelato. Simple, elegant, and impossible to resist.