Mortar & Pestle

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Brunch-focused and serving up everything from a classic patty melt to foie gras. Communal tables offer patrons a neighborhood vibe while sitting on industrial metal chairs and surrounded by reclaimed wood.  Pastries are all made by hand from scratch and eggs are treated with respect, not slapped onto a greasy grill.  There is an unspoken commitment to handmade well-executed food says owners Stephen Ross and Stephen Paul. Other menu offerings include: coriander-spiced beignets ($5), an offering of merguez sausage ($5) and a spicy cumin-spiked bean dish called Middle Eastern ($11) with a side of pita. Beyond the international influence, there are also French toast and eggs plates ($15 each), both larded with foie gras. The food is meant to bring back fond memories of great brunch classics of yesteryear.