roxana jullapat (formerly at Cooks County) and sonoko sakai (of Common Grains) team up with elysian for sunday brunches, putting heirloom grains on your plate through April 26 at least
10 am to 2 pm
daylight cocktails by mark hendrix, plus sparkles and some wines
reservations encouraged; no-shows disparaged;
if you would like to reserve for a group of 8 or more, please EMAIL us directly.
walk-ins and bike-ins welcome
please indicate dietary issues on your reservation form
Please note: our seating is mostly communal so you may be seated with people you have not met before. If it is warm, the tables may be outdoors.
PARKING: street parking only. Please be considerate of our neighbors.
Hot Cross Bun
Olive oil Cornbread
Ginger Scone (add cream $2)
All pastries $3
Biscuit sandwich: cheesy scrambled eggs, bacon, onion jam $12
Buckwheat bread, house-smoked trout, herbed cream cheese, red onion & capers $13
Whole wheat waffle, maple syrup & homemade preserves $12
Baked cornmeal pancake, homemade preserves & maple syrup $12
Breakfast galette: egg, green onions, dungeness crab $14
Poached eggs, polenta, greens & bacon $14
Asparagus quiche $10
Soft scrambled eggs on toast, oyster mushrooms, pea tendrils & ricotta $12
Thai rice bowl $14 Add fried egg $2
Hand-cut soba with spring vegetables and Meyer lemon vinaigrette $16
Simple salad $8
Roasted potatoes $7
Strawberries & strained yogurt $9
Rustic bread $4
House-smoked bacon $5
About Roxana Jullapat and Sonoko Sakai:
Roxana Jullapat and Sonoko Sakai have been joining efforts since 2012 with the goal of building a community around the subjects of ancient grains, good food, and sustainability. Sonoko is a cooking teacher and writer who is currently working on her second cookbook “Rice Craft: Delicious adventures in Onigiri, Japan’s artful finger food” (Chronicle Books). She looks forward to making onigiris at the Brunch Pop Up to introduce eaters to these peculiar Japanese snacks. Until recently, Roxana was the pastry chef at the highly regarded Cooks County restaurant. She left in December of 2014 to spend her energy on new projects. She’s thrilled to be making her well-known biscuits, donuts, muffins and scones at the Brunch Pop Up at elysian.