Memphis Cafe proudly extends their popular weekend-only breakfast, now available Monday through Sunday from 8 a.m. to 11:30 a.m. Located in the heart of Costa Mesa’s SOBECA district, the cafe’s transition into daily breakfast kicked off April 1 and invites early risers and breakfast lovers to experience delectable entrees and satisfying light bites.
Memphis co-founder, Chef Diego Velasco, applies his Southern-style culinary point of view to the versatile breakfast menu. The Barbecued Shrimp & Grits spin a classic Southern dish into a savory new delight, made with jalapeno jack cheese grits, red eye gravy, smoked ham & rosemary, poached egg, and pickled okra salad. The mouthwatering options continue with the Mexican-inspired Hatch Green Chile Chilaquiles made with blue & white corn tortillas, smoked chicken, pinto beans, queso fresco, two poached eggs and cilantro.
A variety of traditional, yet elevated options appear on the menu, including the Buttermilk Pancake Stack made with three pancakes, vanilla scented cream cheese, butter, syrup, choice of baked banana, fresh berries or caramelized cinnamon apples. Lighter dishes like Scrambled Egg Whites or Greek yogurt served with granola, honey, fresh fruit, and a banana-oatmeal muffin cater to guests looking for a quick, healthy yet satisfying breakfast.
Since the recent closure of Memphis at the Santora, Memphis Group Partners Dan Bradley and Diego Velasco are focused on the flagship Costa Mesa location, as Memphis Cafe continues to thrive as one of Costa Mesa’s most beloved eateries. Chef Diego’s new weeklong breakfast menu gives foodies additional opportunities to enjoy their fusion comfort food. Menu prices range from $7 – $16.
posted by Sarah McCallum