$16 nets you a gigantic (comparable to chicken parmigiana size) chicken thigh glazed in Gochujang. I understand they’re still tweaking the spice level so it is a little on the mild side now.

Served with a side of thick-cut fries and accompanying kimchi “salsa”, the chicken sits on a dollop of guacamole for a really nice counter to the spice and acidity of the gochujang and kimchi. It’s a really well-executed fusion dish.

Choice of scrambled or sunny-side eggs, served on sourdough with hash brown, chorizo, duck bacon, sautéed tomatoes-on-vine and mushrooms.

Hearty, well-executed, not too greasy or salty, a perfect Saturday morning’s brunch. Personal preference is for runnier scrambled eggs but they were not overdone in any way.