Our Irish Coffee is modeled after the original recipe served famously at The Buena Vista Cafe in San Francisco.

Irish Coffee

Our screwdrivers are made with fresh squeezed juice.

Screwdrivers

Fried Eggs

Burgers

Our mimosas are made with fresh squeezed juice.

Mimosas

You can have fried chicken for breakfast.

Fried Chicken

Creole Omelet

Caesar Salad

Huevos Rancheros

Low Country Skillet

Mimosa Trio

Screamin Demon

Bloody Mary

Chicken and Waffle

Big Bad Biscuit

Cathead vodka, fresh squeezed orange juice, house-made lemonade, mint simple syrup, Prosecco

Citrus Mint Spritz

3D Valley Farms Honey

Steel-Cut Oatmeal

Weisenberger Grits

Southern Fried Chicken

Cathead vodka, honey, house-made lemonade, sweet tea

Spiked Southern Tea

Tabasco Brown Sugar Bacon

Cathead vodka, blueberry jam, lemon juice, mint simple syrup, Prosecco

Berry Boujee Martini

Happy Hour Monday-Friday 7am-10am for $5 Cocktails

Cocktails

Preheat an Irish coffee glass (8–10 oz heatproof glass) by filling it with hot water for about 1 minute, then discard the water and warm briefly with a towel. A warmed glass helps maintain temperature and keeps the cream afloat.

Warm glass

Pour the hot brewed coffee into the warmed glass, leaving enough headroom for whiskey and cream (about 1/2 inch from top).

Add the demerara or dark brown sugar to the hot coffee and stir until fully dissolved. The sugar should be hot and syrupy to help integrate with the whiskey.

Pour in the Irish whiskey and gently stir once to combine. Taste and adjust sugar if desired. This is the classic Buena Vista proportion: roughly 1.5 fl oz whiskey to 1 cup coffee.

Lightly whip the very cold heavy cream to soft peaks. Optionally add the powdered sugar while whipping to sweeten slightly. The cream should be thick but still pourable — do not overbeat to stiff peaks.

Hold a spoon upside down over the coffee with the tip just touching the inner rim and gently pour the whipped cream over the back of the spoon so it floats on top of the coffee as a distinct layer.

Sprinkle a small pinch of freshly grated nutmeg or a light dusting of cocoa powder over the cream for aroma and visual contrast.

Serve immediately without stirring. The traditional way to drink is through the cream so the first sip is hot sweet coffee followed by cool cream.

strong freshly brewed hot coffee

Irish whiskey (e.g., Jameson)

demerara or dark brown sugar

heavy cream (very cold)

optional: powdered sugar

freshly grated nutmeg or cocoa powder

Roll 2–3 oranges on the counter to loosen juice. Cut in half and use a citrus juicer or reamer to extract fresh orange juice until you have about 4 oz (approx. 1/2 cup) per cocktail. Strain through a fine mesh sieve into a measuring cup to remove pulp and seeds if you prefer a smoother drink.

Juice the oranges

Fill a highball or Collins glass with ice cubes (about 1 cup). Pour 2 oz vodka over the ice, then add 4 oz fresh orange juice. If desired, add 1/4 tsp simple syrup and gently stir once to combine. Taste and adjust sweetness if needed.

Build the drink

Garnish with an orange wheel or a twist on the rim. Serve immediately with a straw or stirrer.

Garnish and serve

Combine 750 ml fresh orange juice and 250 ml vodka in a pitcher. Chill the mixture in the refrigerator for at least 30 minutes. When ready to serve, fill glasses with ice, pour the chilled mixture over ice, garnish with orange wheels, and serve immediately.

fresh orange juice (preferably from navel or Valencia oranges)

vodka

ice cubes

orange wheel or twist (for garnish)

optional: simple syrup (if oranges are very tart)

fresh orange juice

ice (for serving)

Take 2 large eggs out of the refrigerator and let them sit at room temperature for 5 minutes while you gather oil, salt, pepper, and any optional items. This reduces shock when adding to hot pan and helps even cooking.

Bring ingredients together

If serving with toast, start toasting bread now so it's ready when eggs finish.

Place a 8-10 inch nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon neutral oil and 1 teaspoon butter (if using). Heat until butter has melted and the oil shimmers but does not smoke, about 1 to 2 minutes.

Heat the pan

Crack eggs into a small bowl or cup one at a time to check for shells, then gently slide them into the hot pan, spacing them so whites don't crowd. If you prefer, crack eggs directly into the pan.

Crack the eggs

Reduce heat to medium-low. Let eggs cook undisturbed until the whites are mostly set and opaque around the yolks, 2 to 3 minutes. If whites are still translucent near the yolk, tilt the pan slightly and spoon hot oil/butter over those areas for 15–30 seconds to help set them.

Cook whites through

Cook until whites are fully set but yolks remain runny, about 2 to 4 minutes total depending on temperature. Do not flip. For a slightly firmer top without flipping, cover the pan with a lid for the last 30–60 seconds to trap steam.

For sunny-side up

When whites are set at the edges but the top is still slightly soft, gently run a spatula under each egg and flip them carefully. For over-easy, cook 15–30 seconds more; for over-medium, cook 45–60 seconds; for over-hard, cook 90 seconds or until yolks are fully set.

For over-easy/over-medium

Immediately after cooking, season eggs with about 1/4 teaspoon freshly ground black pepper and a pinch of salt to taste. If using 1 teaspoon salt for both eggs, sprinkle lightly during cooking or after—adjust to preference.

Season

If you toasted bread, spread 1 teaspoon butter on each slice. Transfer eggs to the plate using a spatula. Garnish with 1 tablespoon chopped chives or parsley and add hot sauce or chili flakes if desired (about 1 teaspoon).

Serve immediately while the eggs are warm. Enjoy on their own or on toast.

Clean the pan: once cooled, wipe or wash with warm soapy water to remove remaining oil and egg residue.

large eggs

neutral oil (vegetable, canola, or light olive oil)

butter (optional, for flavor)

kosher salt or fine sea salt

freshly ground black pepper

optional finishing herbs (chopped chives or parsley)

optional hot sauce or chili flakes

bread or toast

butter for toast

Place the ground beef in a bowl. Add salt, black pepper, Worcestershire sauce and minced onion. Gently mix with your hands or a spoon until just combined — do not overwork. Divide into 4 equal portions (about 4 oz each). Form each portion into a patty about 3/4 inch thick and make a shallow dimple in the center of each patty with your thumb (this helps prevent puffing).

Mix and form

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil, spreading to coat. When hot and shimmering, add the patties leaving space between them. Cook 3–4 minutes without moving to develop a crust. Flip and cook another 3 minutes for medium; adjust 1–2 minutes for rarer/weller doneness. If using cheese, place a slice on each patty in the last minute and cover the pan briefly to melt.

Cook patties

Transfer cooked patties to a plate and let rest for 2–3 minutes while you toast buns and assemble. Reserve any pan juices to spoon onto buns if desired.

Split the buns and spread softened butter on the cut sides. Place buns, buttered side down, in a dry skillet over medium heat or on the griddle and toast 1–2 minutes until golden. Alternatively, toast under a broiler for 30–60 seconds watching carefully.

Spread mayonnaise on the bottom bun, ketchup and/or mustard on the top bun as desired. Place a lettuce leaf on the bottom bun, add the burger patty, then tomato slice, onion rings, and pickles. Top with the bun top and serve immediately.

Wash and dry the lettuce leaves. Slice the tomato and red onion thinly. Arrange pickles. Taste and adjust condiments (ketchup, mustard, mayo) to preference. All prepared toppings should be ready and accessible before cooking so assembly is quick and the burgers stay warm.

ground beef (80/20)

salt

black pepper

Worcestershire sauce

minced onion (or 1 tbsp onion powder)

vegetable oil (for pan/grill)

burger buns (sesame or plain)

butter (softened, for toasting buns)

cheddar cheese slices (optional)

lettuce leaves

tomato (sliced)

red onion (thinly sliced)

dill pickle slices

ketchup

mustard

mayonnaise

Place flute or coupe glasses in the refrigerator or freezer for at least 10 minutes. Ensure sparkling wine and freshly squeezed orange juice are well chilled (about 40°F / 4–7°C).

Chill glassware and ingredients

If using fresh oranges, roll them on the counter to loosen juice. Cut into halves and squeeze until you have about 3 oz (≈90 ml) of juice. Strain through a fine mesh strainer into a measuring cup to remove pulp and seeds if desired.

Juice oranges

Pour 3 oz of chilled orange juice into the chilled glass. Gently pour 3 oz of chilled sparkling wine down the side of the glass or over the back of a spoon to preserve bubbles. Do not stir — allow the wine and juice to marry naturally.

Assemble the mimosa

Garnish with an orange wheel or twist on the rim. Serve immediately while sparkling wine is fizzy.

Use the same method as the orange mimosa: 3 oz fresh juice + 3 oz chilled sparkling wine. Taste first — grapefruit will be tarter and may pair better with a slightly sweeter sparkling wine; pineapple and blood orange offer different flavor profiles but are prepared identically.

Chill a large pitcher and your sparkling wine and juice thoroughly. Optionally place ice in the pitcher briefly to chill, then discard ice so it doesn't overly dilute the mixture.

Chill pitcher and ingredients

Pour 24 oz chilled freshly squeezed orange juice into the chilled pitcher. Slowly add 24 oz chilled sparkling wine, pouring gently to preserve bubbles. Do not stir vigorously.

Combine and pour

Pour into chilled glasses and garnish each with an orange slice. Serve immediately.

Serve

freshly squeezed orange juice

chilled brut or extra dry sparkling wine (Champagne, Prosecco, Cava)

orange wheel or twist (garnish)

ice (optional, for chilling pitcher)

freshly squeezed grapefruit juice

freshly squeezed blood orange juice

freshly squeezed pineapple juice

orange slices (for garnish)

ice (for chilling pitcher)

Pat the chicken pieces dry with paper towels. If any pieces are very large, halve them so pieces are similar size. Sprinkle 1 tsp kosher salt and 1/2 tsp black pepper over the pieces. Place chicken in a large bowl or zip-top bag.

Trim and brine/marinate

In a separate bowl, whisk together the buttermilk, hot sauce, and the remaining 1 tsp kosher salt and 1/2 tsp black pepper. Pour the buttermilk mixture over the chicken, fully submerging. Cover (or seal) and refrigerate for at least 4 hours or overnight. The buttermilk tenderizes and seasons the meat; hot sauce adds a subtle tang.

Marinate in buttermilk

In a wide, shallow dish (a rimmed baking sheet or large plate works), whisk together the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne (if using), 2 tsp kosher salt, and 1 tsp black pepper until evenly combined.

Make the seasoned flour

Remove one piece of chicken from the buttermilk, letting excess drip back into the bowl. Press and turn the piece into the seasoned flour to coat completely, pressing the flour onto the skin and in crevices to form a good crust. Shake off excess and place on a wire rack set over a sheet pan. Repeat for all pieces. For an extra-crisp double coating (optional): after first dredge, briefly return the pieces to the buttermilk (10–20 seconds) and then dredge again in the flour mixture. Let coated pieces rest on the rack for 15–20 minutes to help the crust adhere.

Dredge the chicken

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (enough to come halfway up chicken pieces). Heat over medium-high until a deep-fry thermometer reads 325–350°F (160–175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily without smoking.

Heat the oil

Working in batches (do not overcrowd), gently lower chicken pieces into the hot oil skin-side down. Maintain oil temperature between 300–325°F (150–160°C) for bone-in pieces to cook through without burning the crust. Fry for about 12–15 minutes per batch, turning once halfway through, until crust is deep golden brown and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Adjust heat as needed between batches. Larger pieces may need 16–18 minutes.

Fry the chicken

Using tongs, transfer fried chicken to a wire rack set over a sheet pan to drain for 5–10 minutes. This keeps the crust crisp and lets the juices redistribute.

Drain and rest

If desired, melt 1 tablespoon butter and brush lightly over the hot chicken for extra richness, or squeeze lemon wedges over before serving for brightness.

Finish (optional)

bone-in, skin-on chicken pieces (thighs and drumsticks)

buttermilk

hot sauce

kosher salt

black pepper, freshly ground

all-purpose flour

cornstarch

paprika

garlic powder

onion powder

dried oregano

cayenne pepper (optional — for heat)

neutral oil with a high smoke point (vegetable, canola, or peanut)

butter (optional, for finishing)

fresh lemon wedges (optional)

Finely dice the yellow onion, green and red bell peppers, and celery so you have roughly the listed volumes. Mince the garlic. Slice the scallions thinly separating white and green parts. Dice the fresh tomato, remove excess seeds so it doesn't add too much liquid. Slice the andouille sausage into 1/4-inch rounds.

Chop and measure

Crack the eggs into a medium bowl, add milk or half-and-half, 1/4 tsp kosher salt, 1/8 tsp black pepper, and 1 tsp creole seasoning. Whisk until combined and slightly frothy.

Shred the cheddar and measure out smoked paprika and hot sauce if using.

Heat a 10-inch nonstick skillet over medium heat and add 1 tsp neutral oil. Add the diced andouille sausage and cook 2–3 minutes, stirring, until browned and it releases some fat. Push sausage to one side.

Sauté aromatics & sausage

Add the 1 tbsp butter to the pan (or use all in oil if preferred). Add the diced onion, bell peppers, and celery to the pan with the sausage. Sauté, stirring occasionally, about 4–5 minutes until softened and starting to brown.

Add the minced garlic and the white parts of the scallions and cook 30–45 seconds until fragrant. Stir in the diced tomato and 1/4 tsp smoked paprika; cook 1–2 minutes to heat the tomato and reduce excess moisture. Taste and adjust seasoning with remaining pinch of salt and a little extra creole seasoning if desired.

Spread the sautéed mixture evenly across the skillet and reduce heat to medium-low. Pour the beaten eggs over the filling, tilting the pan so the eggs distribute evenly around the vegetables and sausage. Let eggs set undisturbed for 20–30 seconds.

Cook eggs

Using a spatula, gently lift the edges as they set and tilt the pan so uncooked egg runs underneath. Continue until eggs are mostly set but still slightly glossy on top, about 1–2 minutes total.

Sprinkle the shredded cheddar evenly over one half of the omelet. If you like a little heat, drizzle 1 tsp hot sauce over the cheese. Fold the omelet in half over the cheese and let cook another 30–45 seconds for the cheese to melt and eggs to finish. Alternatively, cover the pan for 30–45 seconds to help melt cheese without overcooking.

Add cheese & finish

Slide the omelet onto a plate. Sprinkle with chopped green parts of the scallions and 1 tbsp chopped fresh parsley. Add a final pinch of creole seasoning or smoked paprika if desired.

Serve immediately with toast, grits, or a light salad. Makes 1 generous or 2 smaller servings.

yellow onion

green bell pepper

red bell pepper

celery (small rib)

scallions (green onions)

garlic cloves

fresh tomato

milk or half-and-half

unsalted butter

cheddar cheese, shredded

andouille sausage (or smoked sausage)

creole seasoning (or cajun)

smoked paprika

hot sauce (optional)

fresh parsley, chopped

neutral oil (vegetable or canola)

Rinse the Romaine heads thoroughly under cold water. Dry well using a salad spinner or by patting with clean kitchen towels. Trim off the root end and any discolored leaves, then chop or tear the lettuce into bite-sized pieces. Transfer to a large salad bowl and chill briefly while preparing the dressing.

Prepare lettuce

Finely grate 1/2 cup of the Parmesan for tossing into the salad and reserve the remaining 1/4 cup for finishing (or shave for a prettier finish).