Chef Tim Byres whips up rustic, old-school dishes. Eggs are farm fresh, and meats are smoked on-site. They take the farm-to-fork mentality seriously—jellies, jams, honey, and butter are made in-house. The breakfast and brunch menus are noted for the the brisket cornbread hash: crunchy brisket “patty” atop cornbread croutons, green chili rajas, and pearl onions, all topped with a poached egg. Byres has added some new dishes including pit-roasted cabrito and spicy lamb meatballs.