We started with their fluffy, sticky, monkey bread topped with cream and walnuts. They were so delicious, probably the best monkey bread I’ve ever had. Don’t get full on this, I know it is hard not to, but pace yourself because their menu is exceptional from beginning to end and you will want to save room for dessert.
Next, we enjoyed their sizzling bacon board made with peppered bacon prepped in-house, maple syrup and harvest vinegar. It was thick and flavorful as well as entertaining to watch as it sizzles in the cast-iron skillet.
Then chef Jeremy Pacheco, surprised us with a five-melon seasonal salad. It was fresh and light paired perfectly with Crow’s Dairy goat cheese and nuts.
For entrees, we chose the Filet and Eggs and the Blue Crab Eggs Benedict. Both entrees were cooked to perfection. The steak was well seasoned and juicy, perfectly paired with a chimichurri sauce, crispy potatoes, and noble bread.
Brunch at Lon’s couldn’t be complete without dessert. One of the most famous desserts at the Hermosa Inn’s restaurant for brunch is their Churro Tree.
If you have been around for a bit, you know how much I love churros! These were everything I dreamt of and more. The presentation is gorgeous; a metal tree shape holder fits about 5 loop-shaped cinnamon sugar churros. They are served with the best horchata ice cream I have ever had, Mexican chocolate and strawberries.