Breakfast, which wiill be served from 9-11 a.m., will feature savory and sweet pastelillos, pies, cakes and breads as well as Latino-inspired breakfast dishes such as Tortilla Espanola and huevos en cocotte. A Caribbean-style coffee shop will serve Cuban cafecitos and coladas, Puerto Rican cafe con leche and coffee sourced from farms in Puerto Rico.
Desserts offerings will include El Super Pan staples such as Chipotle-Chocolate Chip Cookies and Bacon-Guava Shortbread Cookies, alongside new dishes such as Coconut Strawberry Cake and Mango Pie made by pastry chef Abigail Quinn.
The cocktail program will feature Latin American spirits including Rums, Mezcal, Pisco and Cachaca; drinks including Pina Coladas, Cuba Libres, Mojitos and Chichaitos; rotating specialty cocktails; Latin beers including Modelo and Imperial and some local beers; and bottled and keg wines from Argentina, Chile and Spain.
The 4,200-square-foot restaurant offers dine-in or carry out, with 90 seats at tables, a bar and an enclosed inner patio that will accommodate 40+ additional customers. A bar on the patio’s exterior serves frozen margaritas and other cocktails, and El Salon Tropical, a private dining room with seating for 40, has its own bar and will double as a space for a DJ.
This is the latest expansion for Santiago, who recently announced that he'll be opening El Burro Pollo Burrito Kitchen in the Coda at Tech Square development.
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