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We're open for brunch on Saturdays and Sundays. All eggs used in our cooking are “fresh air”, collected from “pastured” hens which roam freely on Mennonite farms. Chef Ponzo's Brunch menu has been getting great reviews and a lot of attention. Beware, it is popular. Reservations are a good idea, but since we always keep tables open for walkins there should always be room for you if you decide to make tracks to us on the spur of the moment. Chef Albert Ponzo is cooking up a storm in his state-of-the-art open kitchen and receiving great feedback from customers and critics.