Nana Solis is the matriarch of this family-run Bridgeport favorite, whose visible kitchen and two dining rooms (one less formal) seem to be perpetually humming. A devoted breakfast crowd takes up residence at the coffee “bar” and butcher-block tables each day, often perusing the marvelous modern artwork—hung on the walls and usually for sale.
Locally sourced and organic are the guiding principles behind every ingredient here, which is given a bold Latin American bent. Avocado batons are tossed in panko, then flash-fried for a crispy exterior and creamy center. Another staple among the “Nanadicts” is the eggs Benedict with chorizo, corn pupusas and poblano cream. Sunday nights feature family-style fried chicken dinners fit for groups with larger appetites.- Les inspecteurs du guide MICHELIN