Quinoa Brown Rice/ Lentils/ Marinated Kale/ House-Pickled Veg [Add Pulled Chicken or Lightly Fried Tofu +4 / Add Salmon Filet* +7]

SO-CAL GRAIN BOWL

Black Bean Quinoa Patty/ Chipotle Aioli/ Arugula/ Smashed Avocado

QUINOA BURGER

Coconut Milk Cashews/ Cilantro/ Fresno Chilis

BUTTERNUT SQUASH + FORBIDDEN RICE CURRY

Applewood-Smoked Ham/ Poached Eggs Hollandaise Salsa/ Pickled Sweet Peppers Avocado Frisée/ English Muffin

EVERLY BENEDICT*

Buttermilk Fried Chicken/ Savoy Cabbage Slaw/ Pickles Spicy Chipotle Sauce/ Hand-Cut Fries or Kale Salad Add Bacon +3.5

HOT CHICKEN SANDWICH

Corazon Reposado Tequila/ Cucumber/ Olive/ Fresno Chili Pickled Carrot/ Gherkin/ Lemon/ Harissa Rim

Bloody Maria

Sharp Cheddar Pickles/ Red Onions/ Arugula/

HOUSE BURGER*

Grilled Savoy + Radicchio/ Pulled Chicken/ Carrots/ Edamame Granny Smith Apples/ Miso Dressing/ Spiced Cashews/ Togarashi Crisp

GRILLED SAVOY CABBAGE SALAD

EDAMAME

Braised Marinated Beef/ Black Beans White Rice/Scrambled Eggs Pico de Gallo/ Chipotle Salsa/ Crema

BARBACOA BREAKFAST BURRITO

House-made Seitan Chorizo Sofrito Lentils Cilantro-Lime Brown Rice/ Grilled Corn Jalapeño Red Slaw/ Morita Salsa/ Pico de Gallo Side of Vegan Queso [contains cashews]

VEGAN CHORIZO BURRITO

Shrimp/Bacon/Scallions/ Tomato Black Vinegar Fresno Chilis

BRUNCH FRIED RICE

Sweet Potatoes/ Mushrooms Caramelized Onions/ Red Chimichurri

SIRLOIN STEAK HASH

Açaí/ Bananas/ Strawberries/Blueberries Blackberries/Granola/ Coconut

AÇAÍ BOWL

Blueberry Compote/ Lemon Curd Fresh Whipped Cream/ Mint

LEMON RICOTTA PANCAKES

St. George Terroir Gin/ Lillet Blanc/ Blood Orange Liqueur/ Absinthe Spritz/ Lemon/ Cherry/ Up

Corpse Revivor No. 2

Espresso Custard/ Cinnamon Crème Fraîche Espresso Honey

CHALLAH FRENCH TOAST

EVERLY DONUTS + DIP

Fried Chicken Thigh/ Buttermilk Waffle/ Sunny Egg*/ Hot Sauce/ Honey

Everly Chicken + Waffle

Fresno Chili-Infused Tito's Vodka/ Cucumber/ Olive/ Fresno Chili/ Pickled Carrot/ Gherkin/ Lemon

Spicy Bloody Mary

Jameson Irish Whiskey/ Coffee/ Whipped Cream

Everly Irish Coffee

Tito's Vodka/ House-Made Classic Bloody Mary Mix/ Cucumber/ Olive/ Fresno Chili/ Carrot/ Gherkin/ Lemon

Classic Bloody Mary

Seasonal Vegetables/ Four Cheeses/ Herb-Smashed Fingerlings or Kale Salad/ Wheat Toast [Vegan Prep with Tofu Scramble upon Request +1]

Veggie Scramble

Chocolate Chip Cookie/ Oreo Crumble/ Brownie/ Salted Caramel Ice Cream

Skillet Cookie

If not already cooked, rinse 1 cup quinoa and 1 cup brown rice (or use a packaged quinoa-brown rice blend) and cook according to package instructions to yield about 3 cups cooked. Separately, simmer 3/4 cup dried green or brown lentils in water until tender but not mushy, about 20–25 minutes, then drain. Season the cooked grains and lentils with 1 tablespoon olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper; fluff and keep warm.

Cook or use pre-cooked grains/lentils

Prepare the kale by removing thick stems and thinly slicing the leaves. In a large bowl whisk together 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon soy sauce, 1/2 teaspoon honey (or maple), 1 minced garlic clove, 1/8 teaspoon red pepper flakes and 1/4 teaspoon sea salt. Add the sliced kale and massage with your hands for 1–2 minutes until it softens and darkens. Let marinate at room temperature for 10–20 minutes (can refrigerate up to 2 hours).

Combine 1/2 cup rice vinegar, 1/2 cup water, 2 tsp sugar and 1/2 tsp kosher salt in a jar or bowl and stir until dissolved. Add julienned carrot (1 cup), sliced red cabbage (1 cup) and sliced daikon or cucumber (1/2 cup). Press vegetables down so they are submerged. Let quick-pickle at room temperature for 30 minutes for a bright crunch, or refrigerate at least 2 hours or up to 5 days. Drain before assembling bowls.

If using pulled chicken, warm 1 cup cooked shredded chicken in a skillet with a splash of water or a teaspoon of olive oil just until heated through, about 2–3 minutes. Season lightly with salt and pepper to taste. Set aside.

Pulled Chicken (optional)

Press 8 oz extra-firm tofu for 15–30 minutes, then cut into 1/2-inch cubes. Toss gently with 2 tablespoons cornstarch and a pinch of salt. Heat 2 tablespoons neutral oil in a nonstick skillet over medium-high heat. Fry tofu, turning occasionally, until all sides are golden and crisp, about 8–10 minutes. Remove to a paper towel-lined plate and season with a pinch of salt. Keep warm.

Lightly Fried Tofu (optional)

Pat a 6 oz salmon filet dry and season with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook 4–5 minutes, then flip and cook 2–4 minutes more until internal temperature reaches 125–130°F for medium-rare to medium (or cook to desired doneness). Squeeze 1/2 lemon over the cooked salmon and rest 2 minutes before flaking or serving whole on the bowl.

Salmon Filet (optional)

Make the tahini dressing: in a small bowl whisk together 3 tablespoons tahini, 2 tablespoons water (more if needed to loosen), 1 tablespoon lime juice, 1 teaspoon soy sauce, 1/2 teaspoon honey or maple syrup and 1/4 teaspoon salt until smooth. Taste and adjust acidity or salt. Stir in 1 teaspoon toasted sesame seeds.

Assemble the So-Cal Grain Bowls: divide the warm grain and lentil mixture among 4 bowls (about 3/4 cup per bowl). Top each bowl with a generous portion of marinated kale (about 1 cup), 1/4 to 1/2 cup house-pickled vegetables, and your choice of protein (1/4 cup warm pulled chicken, 1/2 cup fried tofu, or one salmon filet per serving if selected). Drizzle 1–2 tablespoons tahini dressing over each bowl. Garnish with sliced scallions (about 1/2 tablespoon per bowl) and 1/2 tablespoon chopped cilantro (optional).

Serve immediately. Leftover components (grains, pickles, dressing) keep separately in the refrigerator for up to 4 days.

quinoa and brown rice blend (cooked)

green or brown lentils (cooked)

olive oil

sea salt

black pepper

curly or lacinato kale (trimmed, thinly sliced)

lemon juice

soy sauce or tamari

honey or maple syrup

garlic (minced)

red pepper flakes

carrot (julienned)

red cabbage (thinly sliced)

daikon or cucumber (thinly sliced)

rice vinegar

water

sugar

kosher salt

pulled cooked chicken (optional)

extra-firm tofu

cornstarch (for tofu)

neutral oil (for frying tofu)

salmon filet (optional, about 6 oz each)

lemon (for salmon)

salt (for salmon)

pepper (for salmon)

tahini

water (to thin dressing)

lime juice

toasted sesame seeds

scallions (sliced)

fresh cilantro (optional, chopped)

salt

Place the cooked quinoa in a large bowl and lightly mash with a fork to break up clumps but keep some texture. In a separate small bowl, mash the rinsed black beans lightly with a fork or potato masher so there are still some whole beans for texture.

Prepare dry ingredients

Add the mashed black beans to the quinoa. Stir in the minced red onion, chopped cilantro, ground cumin, smoked paprika, minced garlic, salt, and black pepper. Add the panko breadcrumbs and the egg. Mix thoroughly until the mixture holds together when pressed. If mixture is too wet, add up to 2 tablespoons more panko; if too dry, wet hands slightly or add 1 teaspoon water.

Mix patty base

Divide the mixture into 4 equal portions (about 3/4 cup each) and shape into patties roughly 3.5–4 inches in diameter and about 3/4 inch thick. Press the edges to compact and smooth the surface so they hold together when cooking.

Form patties

Place the patties on a plate lined with parchment and refrigerate for 15–20 minutes to firm up — this helps prevent them from falling apart while frying or grilling.

Chill (optional but recommended)

Heat a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons olive oil. When oil shimmers, add patties (do not overcrowd; cook in batches if needed). Cook 4–5 minutes on the first side until golden-brown and crisp, then flip and cook 3–4 minutes more until heated through and browned. If patties are thick, cover pan for 1–2 minutes after flipping to ensure they heat through. Transfer cooked patties to a wire rack or plate lined with paper towel.

Cook patties

While patties chill or cook, combine mayonnaise, finely chopped chipotle in adobo, lime juice, and honey or maple syrup in a small bowl. Whisk until smooth and taste; adjust chipotle amount for desired heat. Season with 1/4 teaspoon salt. Cover and refrigerate until ready to assemble.

Halve and pit the ripe avocado. Scoop flesh into a bowl and mash with a fork until creamy but slightly chunky. Stir in 1 teaspoon lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning.

Prepare smashed avocado

Split the burger buns and toast cut sides in a dry skillet or under a broiler until lightly golden, about 1–2 minutes.

Toast buns

Spread about 1 tablespoon of chipotle aioli on the bottom bun. Place a handful (~1/2 cup) of arugula on top of the aioli. Set a warm quinoa-black bean patty on the arugula. Add about 2 tablespoons smashed avocado on the patty and spread lightly. Spoon another 1 tablespoon of aioli on the top bun and close the burger. Repeat to make remaining burgers.

Assemble burgers

Serve immediately with extra aioli on the side if desired. These burgers pair well with oven-baked sweet potato fries or a simple side salad.

Serve

cooked quinoa

canned black beans (rinsed and drained)

panko breadcrumbs

large egg

red onion (finely minced)

fresh cilantro (chopped)

ground cumin

smoked paprika

olive oil (for frying)

mayonnaise

chipotle in adobo (finely chopped)

fresh lime juice

arugula

ripe avocado

fresh lime juice (for avocado)

burger buns (toasted)

salt (for avocado)

black pepper (for avocado)

Peel the butternut squash, remove seeds, and cut into 1/2-inch cubes (about 1.5 lbs). Rinse the forbidden (black) rice under cold water until the water runs clearer; drain.

Prepare squash and rice

In a medium saucepan, toast the rinsed black rice over medium heat with 1 tsp oil for 1–2 minutes, stirring, to deepen flavor. Add 2 cups vegetable broth, bring to a simmer, reduce heat to low, cover, and cook 25–30 minutes until tender. (Alternatively cook rice separately according to package instructions using 2:1 liquid ratio.)

Toast rice (optional)

Heat 2 tbs neutral oil in a large wide skillet or Dutch oven over medium heat. Add diced onion and cook until translucent, about 4–5 minutes.

Start the curry

Add minced garlic, grated ginger, and sliced Fresno chiles to the pot and cook 1 minute until fragrant. Stir in curry powder, turmeric, and cumin and cook 30–45 seconds to bloom the spices. Add tomato paste and cook another 30 seconds, stirring to combine.

Add aromatics and spices

Add the cubed butternut squash, remaining 1 cup vegetable broth, and the can (14 oz) of coconut milk. Stir, bring to a gentle simmer, cover partially, and cook until squash is tender about 12–15 minutes. Stir occasionally to prevent sticking.

Simmer squash in coconut

Once the squash is tender, stir in lime juice, brown sugar or maple syrup, salt, and black pepper. Taste and adjust seasoning—add more salt or a squeeze of lime if needed. If the curry is too thick, add up to 1/2 cup water or broth to reach desired consistency.

Adjust seasoning

These steps are integrated in the Curry Base: heat oil before sautéing onions and toast spices briefly with aromatics to release flavors.

Stir in 1/4 cup of the chopped cashews and 2 tbs coconut cream (if using) into the curry for added creaminess. Warm through 1–2 minutes.

Finish with cashews and coconut

Spoon cooked forbidden rice into bowls, ladle the butternut squash curry over the rice. Sprinkle remaining chopped cashews and chopped cilantro over each bowl. Top with additional thin Fresno slices if you like extra heat and serve with lime wedges on the side.

butternut squash

forbidden (black) rice, rinsed

vegetable broth

coconut milk (full fat)

yellow onion, diced

garlic cloves, minced

fresh ginger, grated

Fresno chiles, thinly sliced (seeds optional)

curry powder

ground turmeric

tomato paste

brown sugar or maple syrup

neutral oil (vegetable, canola, or coconut)

raw cashews, roughly chopped

fresh cilantro, chopped

Fresno chiles, thinly sliced (for garnish)

coconut cream (optional, for richness)

lime wedges (to serve)

In a small heatproof bowl, combine 3 tbsp white wine vinegar, 3 tbsp water, 1 tsp sugar and 1 tsp salt. Stir until dissolved.

Add sliced mini sweet peppers to the brine, press to submerge, and let sit at room temperature for at least 15 minutes (can be made ahead and chilled up to 24 hours). Drain before plating.

Prepare the salsa base: in a small bowl mix the diced tomato, 2 tsp diced red onion, 1 tbsp chopped cilantro and 1 tsp minced jalapeño. Season lightly with a pinch of salt and set aside.

Set a small saucepan with about 1 inch of simmering water over low heat (double-boiler setup). In a metal bowl that fits over the pan without touching water, whisk 3 egg yolks with 2 tsp lemon juice and 1 tsp salt until slightly thickened and pale.

Make a stable hollandaise

Place the bowl over the simmering water and whisk constantly. Slowly drizzle in the 6 tbsp warm melted butter in a thin stream while whisking to emulsify; sauce should thicken to a creamy, pourable consistency. Remove from heat, taste and season with cayenne pinch and additional salt or lemon to balance.

Fold the prepared tomato-onion-cilantro-jalapeño salsa gently into the hollandaise (reserve a small spoonful of salsa for garnish if desired). Keep warm (off heat) until plating.

Fill a wide shallow saucepan with 8 cups water, add 1 tsp fine sea salt and bring to a gentle simmer (not a rolling boil). Add 1 tsp white wine vinegar to the water to help the whites set.

Crack each egg into individual small ramekins or cups. Create a gentle whirlpool in the simmering water with a spoon and carefully slide eggs one at a time into the center of the whirlpool (or simply slip them in close to the surface). Poach eggs for 3 to 3 1/2 minutes for runny yolks, 4 minutes for slightly firmer yolks.

Use a slotted spoon to lift eggs, briefly blot on paper towel to remove excess water, and keep warm on a plate while assembling. If needed, refresh eggs in warm (not hot) water for 30 seconds before plating.

Split and toast the 2 English muffins until golden. Butter each half with about 1/2 tbsp softened butter.

On each toasted muffin bottom, place 2 oz of applewood-smoked ham (divide total ham) and warm briefly in a 350°F oven for 3 minutes or in a skillet for 45 seconds per side until just warmed.

Slice the avocado in half, remove pit, scoop out flesh and thinly slice. Divide slices between the two muffin bottoms on top of the ham.

Toss 1 cup frisée lightly with a tiny pinch of salt and a drizzle of neutral oil if desired. Divide frisée between the two halves and arrange a nest for the eggs.

Place one warm poached egg on top of each assembled muffin half (two eggs per serving / one per muffin half as plated).

Spoon generous 2 to 3 tbsp hollandaise salsa over each poached egg, letting a little run down the sides.

Top with a few rings of the drained pickled sweet peppers, a sprinkle of snipped chives, a grind of black pepper and a light dusting of smoked paprika if using.

Plate the assembled English muffins on warm plates, serve immediately so eggs remain runny. Offer extra hollandaise salsa on the side if desired.

If making ahead, keep hollandaise warm over very low heat (or in a thermos) and reheated gently; poach eggs just before serving for best texture.

So-cal Grain Bowl

Quinoa Burger

Butternut Squash + Forbidden Rice Curry

Everly Benedict*

Hot Chicken Sandwich

Bloody Maria

House Burger*

Grilled Savoy Cabbage Salad

Edamame

Barbacoa Breakfast Burrito

Vegan Chorizo Burrito

Brunch Fried Rice

Sirloin Steak Hash

Açaí Bowl

Lemon Ricotta Pancakes