Chef Julian Medina (Yerba Buena, Toloache) prepares brunch with a Latin twist at this five-course midday feast. Start with hors d'oeuvres and cocktails like a house-made Clamato with Negra Modelo, clams and hot sauce; then tuck into dishes such as blue-cornmeal pancakes with bacon and dulce de leche butter, and duck tortillas with salsa and duck egg. Mexican pastries and hot chocolate offer an enticing end to the meal.
