This weekend I was out and about at lunch time and wanted to try something new. I recently saw a tweet from El Camino touting an awesome brunch menu and $5 mimosas, so I decided to head that way. I had met the Executive Chef, Brian Enyart, at the Bourbon Classic last month and had been dying to go check it out.
I don’t know if it was because this place is so freaking awesome or because it was such a beautiful day, but I fell in love. I sat with my family by an open door enjoying the sunshine, fresh air, and beautiful décor. The music was loud enough that no one seemed to be bothered by my kids’ forgetting to use their inside voice.
We were ordering off the brunch menu, which had a great variety of breakfast foods, salads, and tacos. My youngest declined to order, but he was adequately entertained by his surroundings and was happy to be there anyway. My oldest got cornmeal biscuits and spicy gravy, and the server was kind enough to suggest putting the hot sauce and cilantro on the side. My husband got a variety of tacos -kale and black bean, de panza, barbacoa, and baja- all of which were as beautiful as they were delicious. I got something that had eggs, chorizo, queso fresco and some other delicious stuff, the name of which escapes me. I also had a pineapple mimosa, which was divine.
I’m not going to sugar-coat it-this place is pricey. This isn’t your grandpa’s eggs-and-bacon diner. If my youngest had ordered something we might have had to discuss financing options. This was the most I’ve ever spent on brunch in my life. But man was it good.
The atmosphere is top notch, and that’s really what makes the prices justifiable. They have a gorgeous patio where I would love to celebrate my birthday next month. This is definitely a great place to go for a special occasion. Overall, the food is excellent and beautifully presented, the drinks are complex and beautiful, and the atmosphere is warm and welcoming. I highly recommend giving it a try. And don’t forget to use the hashtag #elfreakingcamino on social media.
Photos Courtesy of Maggie Kimberl