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THIS RESTAURANT HAS CHANGED LOCATIONS Overeasy Restaurant Review: Aaron May, the chef behind Scottsdale’s Sol y Sombra tapas sensation, serves breakfast only at this former Taco Bell converted to a chic café. The tiny eatery offers such morning staples as waffles, eggs Benedict and corned beef hash. Dig into a ravishing meal of fluffy blueberry pancakes, thickly sliced Neuske’s bacon, creamy house-made apple butter, crisp country potatoes and rich coffee. A scone is studded with razz cherries (tart, dried cherries infused with raspberry flavor) under a drift of vanilla crème fraîche and a drizzle of honey. Here’s heaven for hearty eaters, too, with substantial plates like three eggs partnering a juicy steak laden in caramelized onions and chilies, served with hash browns, country potatoes or cute, crunchy tater tots.