Chef Tim Byres whips up rustic, old-school dishes. Eggs are farm-fresh, and meats are smoked on-site. He takes the farm-to-fork mentality seriously—jellies, jams, and butter are made in-house. The breakfast and brunch menus are noted for the brisket cornbread hash: crunchy brisket “patty” atop cornbread croutons, green chile rajas, and pearl onions, all topped with a poached egg.
